Imagine a dish that transforms a simple whole chicken into a mouthwatering, tender masterpiece, infused with aromatic Korean flavors and perfectly cooked rice. Nurungji Baeksuk is not just a meal; it's a culinary experience that brings the warmth of Korean home cooking directly to your table. With our pressure cooker method, you'll create a restaurant-quality dish in under an hour, with minimal effort and maximum flavor that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 whole chicken, cleaned
- 1 cup rice, rinsed
- 4 cups water
- 1 onion, quartered
- 4 cloves garlic
- 1 tablespoon ginger, sliced
- Salt to taste
- 2 green onions, chopped
Instructions
- Thoroughly rinse the whole chicken under cold water, removing any excess fat or internal organs. Pat dry with paper towels.
- Rinse the rice carefully under cold water until the water runs clear, then drain completely.
- Place the cleaned whole chicken in the pressure cooker, positioning it breast-side up.
- Add the rinsed rice around the chicken, ensuring an even distribution.
- Add quartered onion, peeled garlic cloves, and sliced ginger into the pressure cooker.
- Pour 4 cups of water carefully into the pressure cooker, ensuring it covers the rice but doesn't completely submerge the chicken.
- Season with salt to taste, focusing on both the chicken and surrounding ingredients.
- Close the pressure cooker lid securely and set to high pressure cooking mode.
- Cook for approximately 45 minutes, maintaining consistent high pressure.
- Once cooking completes, allow natural pressure release for 10-15 minutes.
- Carefully open the lid, checking that chicken is fully cooked and rice has absorbed liquid.
- Transfer chicken to a serving platter, and fluff the rice around it.
- Garnish with freshly chopped green onions for added flavor and presentation.
- Serve hot, typically accompanied by a light dipping sauce or kimchi.
Tips
- Choose a high-quality, fresh whole chicken for the best results. Organic or free-range chickens tend to have more flavor.
- Rinse the rice thoroughly to remove excess starch, which helps prevent the rice from becoming too sticky or gummy.
- Position the chicken breast-side up to ensure even cooking and to help the skin remain intact.
- Use exactly 4 cups of water to maintain the perfect rice-to-liquid ratio in the pressure cooker.
- Allow natural pressure release after cooking to keep the chicken moist and tender.
- For extra flavor, you can add a splash of Korean soy sauce or a few pieces of ginger root to enhance the dish's complexity.
- If you prefer a crispy chicken skin, you can briefly broil the chicken after pressure cooking for 2-3 minutes.
- Serve immediately to enjoy the nurungji (crispy rice) at its best texture and flavor.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 42g
Protein: 54g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 150mg
