Toasted Rice Chicken Cutlet ( Nurunji 누른지)

In the kitchen yesterday I decided that I wanted to help Hyejin make lunch. She was planning to make a vegetable stirfry and chicken cutlets. She had a medley of veggies: eggplant, bell peppers, carrots, onions, etc already cut up so I decided I to make a ratatouille. I cooked down the veggies in some olive oil and added salt, basil (there was no thyme), and lemon juice. It had a mellow flavor and the medley of veggies blended just right.

For the chicken cutlet, I was looking in the pantry and there was Nurunji (toasted rice) so instead of battering the chicken in panko breading, we finely crushed up the dried rice snack and used it to make a crust on the chicken and fried it up in oil.

The crust worked and gave the chicken a crunchy, hearty texture. I mean it had much more bite than just boring panko. The one problem was that the Nurunji didn’t have much flavor. My friend Lena suggested that we add a dash of Old Bay Seasoning. I think this is something I will have to experiment with.


Daniel Gray

Daniel Gray is a Korean adoptee and entrepreneur that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007,, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (, which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. In 2013, he started Brew 3.14 Pizza Pub. His food tours, cooking classes, and restaurant are ranked as some of the top attractions in Seoul according to the website tripadvisor. He lives in Korea with his wife.

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