Nurungji 2 Ways (Korean Scorched Rice)

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Nurungji also known as crunchy rice is basically a thin cracker of slightly browned rice. Nurungji is naturally made when you cook rice in a cauldron or stove because the direct heat burns the bottom layer of rice. However, you can enjoy nurungji at any time! The only catch is that it takes a long time khổng lồ make nurungji, about 30-45 mins over low heat, depending on how scorched you lượt thích it.

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Nurungji Cooking Times (per side/over low heat)
15 – 18 minutes: light golden brown
19 – 22 minutes: medium golden brown
>23 minutes: dark brown
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If you want to địa chỉ any seasonings, you can either add it before you flip it over or at the very end.
Spread out a thin layer of rice over low heat. (Tip: If you dip your utensil in water prior khổng lồ spreading the grains, it'll make it easier to spread the rice into a thin layer)
Toast the rice for 15-18 minutes or until crispy và dry. Around the 15 minute mark, it should be a light golden brown.
If you want to địa chỉ cửa hàng any seasonings, you can either showroom it before you flip it over or at the very end.
Spread out a thin layer of rice over low heat. (Tip: If you dip your utensil in water prior lớn spreading the grains, it'll make it easier to spread the rice into a thin layer)
Pour 1-2 tbsp of rice so that a starchy liquid is produced. This will help the rice stick together. Bởi vì NOT MASH. We want khổng lồ keep the rice grains whole.
Toast the rice for 15-20 minutes or until crispy và dry. Around the 15 minute mark, it should be a light golden brown và around 20-25 mins, it will be more charred.
If you want to địa chỉ any seasonings, you can either showroom it before you flip it over or at the very end.

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