Scorched Rice and Lettuce Salad with Yuja Dressing (Nurungji Sangchu Salad)

Photo: Korea Ministry of Food and Drug Safety

Scorched Rice and Lettuce Salad with Yuja Dressing (Nurungji Sangchu Salad)

Name: Scorched Rice and Lettuce Salad with Yuja Dressing (Nurungji Sangchu Salad)
Cuisine: South Korea
Ingredients: 5 g scorched rice (nurungji); 7.5 g romaine lettuce; 12.5 g bell peppers (red/yellow) (red/yellow); 7.5 g yuja syrup (citron preserve); 500 g cooking oil; 3.5 g olive oil; 1 g lemon juice; 1 g vinegar; 0.1 g black pepper

누룽지상추샐러드&유자드레싱

Side dish

Side dishesCourse

106kcal · per serving

Not spicySpice

🌱 VeganGluten-free

Jump to recipe ↓

Recipe

Scorched Rice and Lettuce Salad with Yuja Dressing (Nurungji Sangchu Salad)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1

scorched rice (nurungji)누룽지
5 g
romaine lettuce로메인상추
7.5 g
bell peppers (red/yellow)파프리카(빨간색/노란색)(red/yellow)
12.5 g
yuja syrup (citron preserve)유자청
7.5 g
cooking oil식용유
500 g
olive oil올리브유
3.5 g
lemon juice레몬즙
1 g
vinegar식초
1 g
black pepper후추
0.1 g

Nutrition per serving

106kcal

19.51gCarbs

0.67gProtein

2.75gFat

8.32mgSodium

Steps

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

Cut the romaine lettuce into bite-size pieces.
Dice the bell peppers into 0.3 cm cubes.
Fry the scorched rice, then crush it.
Mix yuja syrup, lemon juice, olive oil, vinegar, and black pepper to make the dressing.
Top the romaine with the bell peppers and fried scorched rice as garnish.
Serve with the dressing on top.

💡 TipThe fresh taste of the fruit and the nutty flavor of the fried scorched rice make up for the mild seasoning.

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.