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).




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

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.

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.

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