Nurungji, Scorched Rice, 锅巴粥, 鍋巴粥, おこげ湯, 누룽지

Nurungji, Scorched Rice, 锅巴粥, 鍋巴粥, おこげ湯, 누룽지 Leave a comment

The thin crust of overcooked rice left at the bottom of a heated rice pot. Its savory taste makes it ideal for a crispy snack or making rice tea (sungnyung).

米饭蒸熟后多焖一会儿,锅底就会有一层紧贴着锅底的焦黄锅巴。锅巴的味道焦脆香酥,不仅可以当零食,而且还可以倒入清水加热做成锅巴汤。

用鍋煮飯時多燜一會兒,鍋底就會有一層緊貼在鍋底的焦黃「鍋巴」。不僅可以當零食,而且還可以倒入清水加熱做成鍋巴湯。

ご飯を炊いたあと、蒸らし時間を長くすると、釜の底におこげができる。香ばしい風味のおやつとして食べたり、水を入れて煮てスンニュンにして食べたりする。

Ingredients (serve 4)
2 cups cooked rice (1 lb, 500g), 4 tablespoons water, 3 cups water (750ml)

Preparation
1. Spread evenly the cooked rice in a skillet. Sprinkle 4 tablespoons water evenly.
2. Press down the cooked rice with a wooden spoon over low heat. When the bottom of cooked rice is golden brown, turn it over and brown the other side.

Cooking
In a medium saucepan, add the browned rice (nurungji ) and 3 cups water. Bring to boil over high heat. Once the saucepan boils, reduce the heat to medium and cook until the rice is soft.

en.wikipedia.org/wiki/Scorched_rice

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