누룽지

Nurungji

Scorched Rice

Ingredients

  • 1 cup (175g) of short grain rice

  • 5 cups (1 liter) water

Serves 2

 
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Step 1 - Prepare the rice

  • Rinse and drain the rice 3-4 times, until the water runs clear. Add to a heavy pot.

  • Add 1 cup of water and soak for 30 minutes, covered.

  • Bring to a boil over medium-high heat and let cook, about 10 minutes. Open the lid and turn over the rice with a spoon.

Step 2 - Make the Nurungji

  • Let it simmer for another 10 minutes, long enough for some rice to get burnt on the bottom.

  • Scoop all the cooked rice out of the pot and leave the scorched rice in the bottom.

  • Cover and simmer over low heat for 2 minutes.

  • Open the lid and sprinkle water over the rice. Cover again and cook 1 more minute.

  • Scrape the nurungji from the outside in with a spoon, you’ll see it comes out a lot easier.

    • Tip: If you have difficulty unsticking the rice from the pot, try transferring the cooked rice (1/2 cup at a time) into a non stick skillet. Cook the sticky rice until golden brown to achieve the same chewy, crunchy texture.

Optional:  Make sungnyung (scorched rice tea):

  • Remove nurungji. Pour in 2 cups (500ml) of water.

  • Bring to a boil over low heat.

  • Pour into 2 serving bowls and garnish with sliced green onion.

Enjoy