Nurungji Tempura (Korean Crispy Toasted Rice Tempura)
Nurungji Tempura is a modern twist on classic Korean flavors, combining the crunch of scorched rice with light and airy tempura. Instead of using only tempura batter, the fried ingredients are coated in crushed nurungji (crispy rice), giving them an extra layer of nutty flavor and irresistible crunch. Perfect as a snack, appetizer, or side dish, this recipe pairs beautifully with a savory-sweet ssamjang butter ponzu dipping sauce.
8/21/20251 min read
Ingredients
For the tempura:
Any ingredients of your choice to fry (shrimp, calamari, shiso leaves, zucchini, green chili peppers)
Rice paper tempura powder
Nurungji (crispy scorched rice), crushed into coarse pieces
For the dipping sauce:
1/2 tablespoon ssamjang (Korean soybean chili paste)
1 tablespoon butter
1/2 tablespoon ponzu
2 tablespoons water
1/2 tablespoon sugar
Instructions
Prepare the sauce:
In a small saucepan, melt the butter. Add ponzu, ssamjang, and sugar in that order, then stir in the water. Mix quickly until smooth and combined. Remove from heat and set aside.Make the tempura batter:
Mix tempura powder and cold water at a 1:1 ratio until smooth. Place the batter in the refrigerator to chill—it should be very cold for the crispiest results.Crush the nurungji:
Break the scorched rice into small, coarse flakes. Spread them evenly on a plate for coating.Coat the ingredients:
Dip your chosen ingredient (shrimp, calamari, or vegetables) into the chilled batter. Immediately roll it in the crushed nurungji until fully coated.Fry until golden:
Heat oil to 340°F (170°C). Fry the coated ingredients until golden brown and crispy. Remove and drain on paper towels.Serve and enjoy:
Plate the Nurungji Tempura and serve immediately with the ssamjang butter ponzu dipping sauce.
Cooking Tips
Keep the batter cold at all times for extra crispiness.
For a stronger nutty flavor, toast the nurungji slightly before crushing.
Use neutral frying oil such as canola or vegetable oil for the cleanest flavor.
Why You’ll Love This Nurungji Tempura
This Korean tempura recipe offers a unique texture that’s crispier than regular tempura. The scorched rice coating adds a rich, roasted rice flavor that pairs perfectly with seafood and vegetables. The dipping sauce blends Korean ssamjang with buttery, tangy ponzu for a balanced flavor—spicy, savory, and slightly sweet.
