Anchovy Scorched Rice Crackers (Myeolchi Nurungji Gwaja)

Photo: Korea Ministry of Food and Drug Safety

Anchovy Scorched Rice Crackers (Myeolchi Nurungji Gwaja)

Name: Anchovy Scorched Rice Crackers (Myeolchi Nurungji Gwaja)
Cuisine: South Korea
Ingredients: 70 g cooked rice; 20 g small dried anchovies; 5 g toasted sesame seeds; 5 g sugar

멸치 누룽지과자

Dessert · Grilled

DessertsCourse

191kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Anchovy Scorched Rice Crackers (Myeolchi Nurungji Gwaja)

Not spicyNo porkNo meat or alcoholGluten-freeContains: sesame, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

cooked rice밥
70 g
small dried anchovies잔멸치
↔ No small dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
20 g
toasted sesame seeds통깨
5 g
sugar설탕
5 g

Nutrition per serving

191kcal

29.4gCarbs

11.6gProtein

4gFat

177mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the debris from the small anchovies and lightly stir-fry them in a dry pan without oil.
Add step 1, toasted sesame seeds, and sugar to fluffy cooked rice and mix evenly.
Put step 2 in a square mold, cover with plastic wrap, and flatten with a rolling pin.
Dry step 3 in a well-ventilated place.
Put step 4 in an oven preheated to 175C and bake until the rice is crisp.
Break into bite-sized pieces, place on a plate, and sprinkle with sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.