Nurungji (Korean Scorched Rice)
Nurungji is that golden, crispy rice crust from the bottom of the pot that everyone fights over - except you make it on purpose. You spread leftover cooked rice thin in the pot and let it slowly crisp up over low heat until it turns into this giant rice cracker you can break into pieces or turn into a toasty tea.
Ingredients
For the Nurungji
- 4 cups cooked short-grain rice
- Sugar optional
For Sungnyung (Scorched Rice Tea)
- Water or Boricha barley tea
Instructions
- Leave a thin, even layer of rice on bottom of pot after serving freshly cooked rice.
- Press additional rice into any bare spots to create uniform layer.
- Return pot to stove over low heat, uncovered.
- Cook until rice forms a single cracker that slides in pot, about 10 minutes.
- Continue cooking until edges curl and rice is light golden brown, about 5-10 minutes more.
- Remove from pot and break into pieces to serve as crispy snack.
Notes
Optional - sprinkle sugar over rice before cooking for a sweet version. For rice tea (sungnyung), stop cooking when half-scorched and add hot water or barley tea to pot. Let steep 3-5 minutes before serving.