[How to make NURUNGJI soup]

To continue from the last post, I'll show how to make thick NURUNGJI soup with a charming aroma. 

By the way, isn’t that coaster so lovely? Just bragged about a coaster :-) 

This NURUNGJI soup was way more my kind of dish than the one in the last post!

My grandmother loved NURUNGJI soup with vegetables for its savory taste and likeness to healthy food.

The grain NURUNGJI soup required less NURUNGJI, as much as 20g, as compared to the vegetable one.

I took 10g from each DAE-RUNG CHIP: oats, sticky barley, and brown rice and added it to the dish!

That means I spent 3 DAE-RUNG CHIP pieces in total, one piece from each type. :-) 

Also, those are made from whole grains. So this recipe is quite complete as #a_regular_meal.

What do you think about this plating? Satisfying, right? : ) 

#JAGWOLDAM_NURUNGJI #NURUNGJI_SOUP #NURUNGJI_CHIP

Break two pieces of DAE-RUNG CHIPS (oats and sticky barley) before grinding them by using a blender. Then, break one more brown rice DAE-RUNG NURUNGJI by hand only for texture.

Add warm water (200mL).

It looks like the quantity of water is a little more than expected! Correction: On the basis of 3 pieces of DAE-RUNG CHIP (30g), add 150mL of warm water to adjust the concentration, plus 50mL - 100mL of water depending on your taste.

You can get the savory aroma of NURUNGJI as soon as you add water.

How about #NURUNGJI_SOUP made of #JAGWOLDAM_DAERUNGCHIPS?

This time, I stirred after 5 minutes. 

This dish is easier to swallow. Maybe it's because there’s more water, I think. 

I controlled the quantity of NURUNGJI, which led to a charming texture, different from the previous thick soup. Easier to swallow, and not tough to the teeth. I really enjoyed the texture of the soup.