Preparation

Every culture that cooks rice has a secret love affair with the crusty bits that cling to the bottom of the pot. Whether you call it tahdig, socarrat, or nurungji, that golden layer usually gets fought over at the dinner table. But what if you made too much regular rice yesterday and ended up with extra crisps? Enter these glazed crackers that marry Korean nurungji traditions with Japanese miso sweetness.

Preparation

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Break your leftover crispy rice into bite-sized shards, roughly 1-2 inches each. If the pieces are still stuck together in a large disc, carefully break them apart with your hands.
3. Arrange the rice shards in a single layer on the baking sheet and bake for 10 minutes to ensure they're completely dried and crispy throughout.
4. While the rice crisps, whisk together the miso paste, maple syrup, rice vinegar, sesame oil, and water in a small bowl until completely smooth.
5. Remove the rice from the oven and increase temperature to 350°F (175°C).
6. Using a pastry brush, lightly coat each rice crisp with the miso-maple glaze. You want a thin coating, not a puddle.
7. Return to the oven for 5-7 minutes, watching carefully, until the glaze caramelizes and becomes shiny.
8. Remove from oven and immediately sprinkle with sesame seeds, nori strips, and chili flakes.
9. Let cool completely on the baking sheet—they'll crisp up even more as they cool.

Store in an airtight container for up to 3 days, though they rarely last that long. These make an exceptional beer snack or salad topper.