Nurungji 2 Ways (Korean Scorched Rice)

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In my last blog post, I showed you my every day rice recipe using my Korean traditional gamasot (가마솥) pot. This time, I am going lớn show you how khổng lồ make one of my favorite snacks of all time- scorched rice!

This is where the real work is done by this pot. The marble coating does wonders for making sure the rice does not stick! It will simply pop out & detach from the pot completely once it has dried & crisped up enough. You can definitely achieve this without a marble coated pot, but it will take a lot of trial and error. I was able khổng lồ get these same results with a heavy bottomed, stainless steel sauce pan in the past. The key is very low heat, uncovered, for 10-20 minutes. By the way, if you are wondering how the heck you pronounce nurungji, it sounds like “noo-roong-ji.”

Where to lớn purchase

I use the Kitchenart Gamasot Pot which you can purchase here. It is made in Korea và it is the real deal! It has two sides of marble coating which makes clean up SUPER easy because your rice will NEVER stick to lớn the pot!I use the trăng tròn cm pot & I think that one is the perfect size. You can make enough rice in it to lớn feed a family of 5. Note: this is an affiliate link, so I bởi make a very small commission from any sales that are generated from this link. Again, this post is NOT sponsored! I am recommending this product because I really love it & I think you will too.

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How lớn make nurungji 

To make nurungji, first you need khổng lồ make rice. Actually, you don’t have to make rice first, but you vày need some cooked rice to begin. I’m showing you the method I use after making a regular pot of rice, but there are other ways khổng lồ make nurungji if you already have some made.I make nurungji almost every day, because I make rice almost every day. 

Cooking Method

To make the rice:Make sure you start by washing your rice! You want khổng lồ wash it 3 lớn 4 times, or just until the water starts to run clear. You need khổng lồ remove as much starch as possible, or the rice will be really gummy.Let the rice soak in water for 30 minutes. By letting your rice soak up some of the water, you reduce the cooking time which will result in a more aromatic rice. The longer you keep rice on heat, the less aromatic it will be. Cooking the rice for a longer period of time will affect the way it tastes, so I really recommend soaking first! After soaking, cook the rice COVERED for exactly trăng tròn minutes on medium low heat. Turn off the heat & do not cảm ứng the rice for 5 minutes.To make the nurungji: After 5 minutes, uncover & gently fluff the rice using a rice paddle. Remove the rice from the pot, leaving a very thin layer of rice sticking to lớn the bottom and sides. If there are any open patches, you can just leave them or you can fill them with rice if you’re a perfectionist lượt thích me. Put the pot back on the stove, uncovered, on very low heat for 10-20 minutes. The time really depends on the pot you are using & how strong your stove is. For me, it takes about 15 minutes. I recommend setting a timer especially if you are using anything other than a gamasot. These pots evenly distribute heat so that nothing will ever really burn, but any other type of pot will not. You will also need to kiểm tra on it periodically so you can tell when it’s done. You will know it’s done when it starts lớn separate itself from the pot and is easily & cleanly removed. 

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What does nurungji taste like? What is the point of scorching it?

I get asked this question a lot when people see me making nurungji. It took a while for me khổng lồ be able to lớn describe why this is done, but I’ve yet to lớn come up with an exact description of the actual taste. Here’s the best way lớn describe scorched rice:Think of when you toast bread. Not only does it change the texture, it also changes the flavor. It tastes…toasty haha. But you get the idea. The same concept can be applied khổng lồ scorched rice. Crunchy texture with a “scorched” or “burnt” flavor that has a very distinct aroma. 

Other ways to lớn enjoy nurungji

Instead of cooking the rice until it gets crunchy like the one I showed you above, you can cook it until it is about một nửa scorched so that there are still some soft grains of rice. Sometimes I like eating my nurungji this way. It’s also the way you prepare Sungnyung, which is scorched rice tea. I’ve actually never called it that in my life (I still just call it nurungji), but this is the correct term for it. Sungnyung (숭늉) is a traditional Korean infusion of nurungji and water. I prefer using boricha (barley tea), and I like it to lớn be ice cold! When you remove the rice và leave that outer layer lớn scorch, just địa chỉ cửa hàng the water or tea và let it infuse for a few minutes. This scorched rice tea with some kimchi or jeotgal (salted seafood) is soooooo good! Also somewhat known as a poor man’s meal in Korea. Another common way khổng lồ make nurungji is khổng lồ add sugar! There are two ways you can vày this- just sprinkle sugar over the nurungji before you start to lớn scorch it và enjoy just like that when its done. Or, you can deep fry it after that for an even tastier treat. My mom used lớn make it lượt thích this all the time.