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    Home » Instant Pot

    Nurungji Baeksuk (Boiled Chicken with Rice)

    Published 09/10/2017. Updated 01/14/2021

    Jump to Recipe

    In the pressure cooker, it takes no effort yet yields a tender, moist chicken as well as sweet, creamy rice porridge, Korean porridge (juk). If you like chicken and juk, you’ll love this recipe!

    DSC 1908 e1505100210251 - Nurungji Baeksuk (Boiled Chicken with Rice)

    This pressure cooker chicken has become one of my favorite ways to cook and enjoy chicken! It takes no effort yet yields a tender, moist chicken as well as sweet, creamy rice porridge. If you like chicken and Korean porridge (juk, 죽), you’ll love this recipe!

    What is baeksuk?

    Baeksuk (백숙) is a Korean boiled chicken soup that’s similar to samgyetang (삼계탕), ginseng chicken soup), and often cooked in a pressure cooker in Korean homes. It’s traditionally made with a whole chicken, garlic and scallion without any seasonings and served with a salt and pepper mix for dipping and seasoning at the table.

    When rice is added to baeksuk and cooked until the rice at the bottom is scorched, but the rest of the rice is velvety soft porridge, it’s called nurungji baeksuk (누룽지 백숙). Nurungji is scorched or slightly burnt rice that’s enjoyed by Koreans for its nuttiness.

    If you omit the sweet rice from this recipe, it’s simply baeksuk, which gives you a soup instead.

    DSC 1871 e1505098982524 - Nurungji Baeksuk (Boiled Chicken with Rice)

    How to make Korean chicken porridge in the Instant Pot

    To prepare the whole chicken, I cut out as much fat as possible with kitchen shears. My sister-in-law actually skins the whole chicken, so, if you’re concerned about the fat, you can do the same thing.

    For the right texture, this dish is typically made with sweet rice (aka glutinous rice) or chapssal (찹쌀) in Korean. If you want a thicker nurungji, you can cook the rice for a few more minutes after removing the chicken.

    DSC 1930 e1505100296954 - Nurungji Baeksuk (Boiled Chicken with Rice)

    Traditionally, baeksuk was much simpler and more affordable dish than samgyetang because a chicken was simply boiled in water with garlic and scallions. These days, traditional samgyetang ingredients such as ginseng, jujube, chestnuts, etc. are also commonly added to baeksuk. I sometimes use these ingredients too in my baeksuk, but kept it simple here.

    Place the chicken on top of the rice. Add the scallion, garlic and ginger along with 4 cups of water (or 2 cups of chicken stock and 2 cups water).

    Close the lid tightly. Press the “poultry” function, and using the “-” button, decrease the time to 25 minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 minutes before opening the lid.

    How to serve Korean boiled chicken

    You can serve the chicken and rice porridge separately, or with chicken pieces/meat on top of the porridge. Either way, serve it with salt and pepper on the side, so the diners can enjoy the chicken dipped in the salt mix and season the porridge to their taste. All you need is good old kimchi with this delicious chicken and porridge dish!

    DSC 1955 e1505100373949 - Nurungji Baeksuk (Boiled Chicken with Rice)

    DSC 1871 150x150 1 - Nurungji Baeksuk (Boiled Chicken with Rice)

    Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)

    5 from 21 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 whole chicken 3 to 4 pounds
    • 1-1/2 cups sweet rice glutinous rice, chapssal (찹쌀)
    • 1 large scallion daepa, 대파
    • 5 plump garlic cloves
    • 2 thin slices of ginger about 1 inch round
    • Salt and pepper
    • 4 cups water or 2 cups good quality chicken stock and 2 cups of water

    Instructions

    • Trim off the excess fat from the chicken. You can also skin the chicken for less fat.
      DSC 1845 e1505102324402 - Nurungji Baeksuk (Boiled Chicken with Rice)
    • Rinse the sweet rice, drain, and add to the pressure cooker/Instant Pot.
      DSC 1838 e1505102264344 - Nurungji Baeksuk (Boiled Chicken with Rice)
    • Place the chicken on top of the rice. Add the scallion, garlic and ginger along with 4 cups of water (or 2 cups of chicken stock and 2 cups water).
      DSC 1851 e1505102364428 - Nurungji Baeksuk (Boiled Chicken with Rice)
    • Close the lid tightly. Press the “poultry” function, and using the “-” button, decrease the time to 25 (if close to 4 pounds) minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 to 15 minutes before opening the lid.
    • Remove the chicken. You can turn the instant pot back on for an additional 5 minutes if you want thicker nurungji. Let it sit for about 10 minutes before scraping off the nurungji. Remove ginger and scallion. You can remove the garlic cloves as well, if desired.
      DSC 1859 e1505102448292 - Nurungji Baeksuk (Boiled Chicken with Rice)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Hannah says

      September 13, 2022 at 10:50 pm

      Can this dish be made in a slow cooker? My mom used to make this in a pot over the stove but I remember her stirring and stirring… It used to be my favorite dish when I was little. Now that mom is gone, I want to make the dishes that she used to make for me. Thanks!

      Reply
    2. Mochafrapp says

      September 13, 2021 at 10:59 pm

      Do you have instructions on how to cook this on the stove? I don’t have an instant pot or pressure cooker.

      Reply
    3. Manal says

      September 06, 2021 at 6:24 pm

      5 stars
      Made this and it was absolutely delightful. Thank you!

      Reply
      • Hyosun says

        September 07, 2021 at 2:53 pm

        Awesome! So happy to hear that. Thank YOU for trying it out and letting me know how it turned out!!

        Reply
    4. Lily says

      August 13, 2021 at 11:53 pm

      I’m thinking to buy an instant pot/pressure cooker. Do you recommend one you use?

      Reply
      • Hyosun says

        August 14, 2021 at 10:10 pm

        I’m happy with my 6 QT Instant Pot.

        Reply
    5. Rebecca says

      February 16, 2020 at 12:29 pm

      5 stars
      This was SO GOOD! I am SO impressed! I have been skeptical about the Instant Pot because recipes haven’t quite lived up to the hype (possibly because the dish just isn’t that good), or because cooking with it doesn’t seem all that low maintenance. But this one was so good, and indeed as easy as pressure cooker recipes advertise.

      I followed the recipe almost exactly except I didn’t have sweet rice so used regular white; an extra sliver of ginger, an extra clove of garlic.

      Reply
    6. J Park says

      December 31, 2019 at 11:47 pm

      5 stars
      I used frozen bone-in, skin-on chicken thighs and it still turned out well. The thighs worked out well because everyone could get their own piece of chicken on top of their serving of porridge. I’ve had this at a restaurant in Yongin and I’m so glad I found your Instant Pot recipe for this dish. It’s such an easy and convenient recipe and my family really enjoyed it.

      Reply
    7. Yoon says

      June 14, 2019 at 6:19 pm

      Thank you for sharing this recipe! Are you able to make this with Brown Sweet rice (hyun mi chap ssal?)

      Reply
      • Jen says

        February 05, 2020 at 3:22 pm

        Hello what if the more newer instant pots don’t have the poultry option.

        Reply
        • Hyosun says

          February 05, 2020 at 11:51 pm

          Just use Manual high pressure with the same amount of time.

          Reply
    8. Caren says

      January 22, 2019 at 9:29 am

      Hi, I do love Korean dish very much. Thanks for the good recipe that you share.

      Reply
      • Hyosun says

        January 22, 2019 at 11:41 pm

        You’re welcome!

        Reply
    9. Maria says

      December 05, 2018 at 10:55 am

      5 stars
      Hello! Thank you for posting this recipe. I made it last week and it was delicious, but I had to interrupt the cooking because the instant pot stated the “burn” warning. I took out the chicken and noticed that the rice was cooked to my liking. I removed the rice and cooked the chicken again. What do you suggest as to cooking instructions if I desire a lot more soup and the rice cooked as well without the “burnt” nuttiness flavor? Should I just cook the chicken first and then add the rice with a little broth at the end for several minutes? Thanks for any feedback.

      Reply
      • Hyosun says

        December 05, 2018 at 11:53 pm

        hmmm what size chicken did you use? What size of Instant Pot do you have? I make this quite often and haven’t had the burn warning. You can definitely add more water if you want more liquid at the end. You shouldn’t have to cook the chicken separately.

        Reply
    10. Myung Moon says

      November 19, 2018 at 8:43 pm

      5 stars
      I have been giving out your recipe to friends and family. We all love it. It ‘s a go to recipe on a busy work week. I personally add more sweet rice and chicken stock, just because it is soooo~ good.

      Reply
      • Hyosun says

        November 27, 2018 at 11:33 pm

        Great to hear you all love it! I love this as an easy weeknight meal too. More is better! Thank you so much for the great review!

        Reply
    11. Edward says

      November 05, 2018 at 11:21 am

      5 stars
      Can you make this with regular korean rice if you don’t have sweet rice?

      Reply
      • Hyosun says

        November 05, 2018 at 11:33 pm

        Yes. The texture of the rice will be a little different, but it will be okay. Try it and let me know how it turns out for you.

        Reply
    12. Pa Chesire says

      February 27, 2018 at 9:47 pm

      Can you make this in a pressure rice cooker (cuckoo)? What setting would I use and cook for how long? Thx

      Reply
      • Hyosun says

        February 27, 2018 at 11:19 pm

        Yes. Mine has a function for chicken soup. Try and let me know how it turned out.

        Reply
    13. Radojka says

      February 20, 2018 at 8:15 am

      I didn’t have any sweet rice, so I used Jasmine rice, I don’t like the taste of ginger so I didn’t use any. I love garlic which I did use and I also seasoned the chicken and the water with powdered chicken bullion. Hope it tastes good. I love boiled chicken meat, the chicken was still a little bit frozen. Can hardly wait to eat this .

      Reply
    14. Sakura says

      December 21, 2017 at 12:41 pm

      Hi,

      I don’t have an Instant Pot, just a regular pressure cooker. How much time does it need to cook?
      Thanks in advance!

      Reply
      • Jennifer says

        January 12, 2018 at 3:45 pm

        25 minutes

        Reply
    15. Jenny says

      November 12, 2017 at 10:04 pm

      I used a 1.5 lb Cornish hen and halved the recipe. The instant pot burned the rice and the chicken was dry.

      Reply
      • Seriously says

        November 20, 2018 at 7:51 pm

        So maybe don’t modify recipes if you don’t know what you’re doing. Not everything scales.

        Reply
    16. Myung Moon says

      October 18, 2017 at 11:23 pm

      Simply the best! So easy to make and sooo~ good.
      I ate with chonggak kimchi today and words don’t do justice.
      If you have more recipes with instant pot, please let me know.
      Thank you~

      Reply
      • Hyosun says

        October 18, 2017 at 11:34 pm

        Isn’t it? I love this recipe and has become my go-to dish when I want something easy, quick yet healthy and filling. Have you checked my kkorijjim instant pot recipe? You can also use it for other meat such as beef short ribs, pork ribs, etc.

        Reply
        • Myung Moon says

          October 20, 2017 at 9:00 pm

          I have to try the kkorrijim recipe over the weekend. Thank you~

          Reply
    17. Connie says

      October 17, 2017 at 1:23 am

      Hi Hyosun, I just got my pressure cooker. Could you introduce more pressure cooker recipes please? Thanks!

      Reply
      • Hyosun says

        October 17, 2017 at 9:46 pm

        Hi Connie — Yes I will. I love it, and I know it will be a good investment for you too. I use it all the time. See my ox tail recipe as well.

        Reply
    18. Susie says

      October 16, 2017 at 2:37 pm

      Are you using a 6qt or 8 qt instant pot?

      Reply
      • Hyosun says

        October 17, 2017 at 9:50 pm

        Mine is 6 qt.

        Reply
        • Missy says

          April 05, 2020 at 7:03 am

          5 stars
          This tastes so delicious, but I keep getting the burn error message. When I put the chicken (1.7kg) on top it’s pressing the rice into the bottom, even if I use the ceramic non stick inner pot. I’ve tried adding more water as well, but it still sticks, what would you recommend?

          Reply
          • Hyosun says

            April 05, 2020 at 7:25 pm

            What size instant pot are you using? I haven’t had that happened to my 6 quart IP. What the IP experts say about the burn message is to release the steam, cool the pot, and add more liquid (at least 1/2 cup) and stir, before cooking it again and making sure steam is not leaking. It seems like you’re doing the right thing, but have you tried a smaller chicken to see if that helps? We do want some some scorched rice for this recipe. That’s how the traditional dish is.

            Reply
    19. Lanseikong says

      September 16, 2017 at 6:13 am

      be mouthwatering about this cuisine …..

      Reply
    5 from 21 votes (14 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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