“Nurungji” chicken cutlet / Courtesy of Samho Media

``Nurungji,'' or Korean scorched rice at the bottom of a pot, is used often in recipes for cancer patients – however, it is often boiled in water to make soup. This recipe offers a unique way to cook nurungji with chicken to make a dish rich in protein.

Ingredients (serves two)

You will need 80 grams of chicken, 20 grams of onion, 20 grams of paprika, 20 grams of cucumber and cooking oil

For seasoning sauce for the chicken: 5 grams of cooking wine, salt and pepper.

For the frying batter: 40 grams of nurungji, 40 grams of egg, 10 grams of flour

For the sauce; 5 grams of starch, 40 grams of ginseng tea powder, simple syrup, vinegar, water, salt, chopped ginger

Step by step

1. Dice the chicken and season it with cooking wine, salt and pepper. Cover the pieces in batter made with flour, egg and nurungji pieces. Fry at 170 degrees Celsius

2. Chop onion, paprika and cucumber into bite size pieces

3. Add ginseng tea powder, syrup, vinegar, ginger and salt into a pot with water and boil. Add starch until you get the consistency you want

4. Pour the sauce over the fried chicken

Cooking tip

You can make nurungji by frying a thin layer of steamed rice on a pan until it turns yellow. You can make more than you need for one dish and store the leftovers in the freezer.

This is an excerpt from “Must-Have Recipes to Fight Cancer” by Yonsei Cancer Center, CJ Freshway and Severance Hospital Nutrition Team published by Samho Media.