Nurungji 누룽지 (Scorched Rice)
Nurungji is Korean crispy rice made from the crunchy layer at the bottom of a rice pot, enjoyed as a snack or as scorched rice tea.
Servings: 1
Ingredients
- 1 pot cooked rice recipe linked below in instructions
Optional Ingredients
- sugar
- water
- boricha (barley tea)
Instructions
- Make a pot of steamed rice.
- After fluffing the rice, remove it from the pot but leave a thin layer of rice sticking to the outer edge. If there are open patches, you can fill them in with rice and use the rice paddle to press it in and even it out.Optional: Sprinkle some sugar over the rice for a sweet treat!
- Put the pot back on the stove on low heat, uncovered for 10-20 minutes. Timing really depends on the type of pot you have and the strength of your stove. For me, it usually takes about 15 minutes. I recommend setting a timer! Start with 10 minutes and then just keep an eye on the nurungji after that. About 1/2 of the way through, you should be able to wiggle the nurungji around and it will slide right off the pot. You can take it out at any point after that (depending on how crunchy or soft you want it). Or, you can turn the heat off and enjoy it as Sungnyung. Just fill with some water or barley tea and let it infuse for a few minutes before eating.
- I keep mine on until it gets completely crunchy, and you will know it is done when the sides start to curl in and the rice is completely dry. You should be able to lift it right out.
- Enjoy right away or store in a tight ziplock bag for up to a week.
