Recipes

Rice, scorched rice, and scorched rice tea

Bap, nurungji, sungnyung 밥, 누룽지, 숭늉

Hi everybody,

I usually make rice with my pressure/rice cooker but when I want to eat nurungji (scorched rice) and sungnyung (scorched rice tea) I have to make it the old-fashioned way, in a pot. When I use a pot I can create that nurungji, which I scrape off and eat as a snack!

Even if you have a rice cooker, you should give this method a try and enjoy some nurungji and sungnyung.

Ingredients:

To make rice:
Yield: 2 servings of cooked rice

  1. Put the rice into a heavy bottomed pot. Rinse in cold water and drain, then scrub the wet rice with your hand.
  2. Rinse and drain until the drained water is clear, then drain out the last of the water by tilting the pot as much as you can. The rice should still be wet.
  3. Add 1 cup of water to the pot and soak for 30 minutes with the lid closed.
    rice
  4. Bring to a boil over medium high heat and let it cook for about 10 minutes. Open the lid and turn over the rice with a spoon.
    rice
  5. If you want to make nurungji, then let it simmer for another 10 minutes, long enough for some rice to get burnt on the bottom. If you don’t want to make nurungji, then cook for a shorter time, around 5 to 8 minutes.

Fluffy rice is ready!
rice
To get the nurungji out of the pot:

  1. Scoop all the cooked rice out of the pot and leave the scorched rice in the bottom.
  2. Simmer the pot for 2 minutes with the lid closed over low heat.
  3. Open the lid and sprinkle some drops of water over the rice with your fingertips. Cover it again and let it cook for 1 more minute.
  4. Than scrape out the nurungji  from the outside in with a spoon, you’ll see it comes out a lot easier.

burnt rice
nurungji

nurungji

To make sungnyung (scorched rice tea):

  1. After removing as much nurungji from the pot as you can, pour in 2 cups of water.
  2. Boil the water over low heat and serve.

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14 Comments:

  1. Sancho Southern California My profile page joined 11/14
    Posted November 22nd, 2014 at 2:31 pm | # |

    I always make rice “the old way.” Always have, always will :)

    Anyway, I love cooking exotic foods. I have been making brown rice to use with my dieting and love it. I made that kimchi of yours and love it, first time I tried it and that got me started into preserving foods via fermentation, and of course Kimchi is one of those.

    I use for almost everything, even in places I normally use Mexican type hot sauces. It is fantastic, to say the least.

    Then in reheating rice (though I cook a lot, some things I make a lot of so as to have it ready anytime I want it. I make a large pot of rice then put some in the frig in a food bag and the rest in bags in the freezer. For cooking my brown rice just for the heck of it I decided to brown the rice first in a skillet with a bit of olive oil to help conduct the heat, then put it in the large pot to cook. This added another dimension to the rice flavor which I really liked, kind of a nutty quality and taste. I tasted it plain without anything other than the added salt in cooking it. I absolutely loved it and had a hard time staying out of it. Then in reheating it I still liked it. I had some which seemed to have too much water in it so when I heated it up I left it in longer to dry some. It was much better. Then… the next time I did same except added some olive oil (very little) to it and let it brown. Man, heaven was at my door. I loved it. So I have been heating it then adding olive oil, browning it some then turning it. Not a thick layer of rice, only abut an inch thick. Turning it when brown, heating more, stirring.

    This morning I placed some rice in the skillet and got online, forgetting about my rice. It was just plain brown rice and I had not added any olive oil to it yet. I smelled it scorching and went back, took it off the fire, took a fork and tasted it to see if it was still usable. It was OK, though some of it was totally scorched black. I turned it and finished browning the rest of it. This was without the olive oil added. It was OK, but not as good as just browned and with olive oil added.

    As I was eating it with some Kimchi I made from regular cabbage being as the store I was at did not have napa, I was sitting at my PC so I wondered what would show up if I googled scorched rice… and lo and behold, your site was one of many listing scorched rice :)

    Reading your recipe for nurungji I knew I was on the right track. Anyhow, being as it seems the way I make it with a teflon skillet and using a bit of olive oil seems much superior to your method I thought I would share it with you. Try it, you will love it, plus made in a teflon skillet (much easier than a pot) it just pours out with absolutely no problem at all, no sticking, no residue, don’t even have to wash the skillet afterwards :)

    This “comment” is for you, though you may post it if you wish, I just thought you might like to add this to your personal cooking pleasure.

    To simplify this :

    Using a small amount of oil (about one tsp for 4 cups of rice) heat in a skillet or pan, mixing a few times, cook until most rice turns brown. Then cook as regular, for me that is 1 1/2 times water for rice. For white rice cook for 20 minutes, water just simmering. For brown rice same or slightly more water simmer for 40-45 minutes. It will always be done nice and fluffy but nothing scorched, pot easily cleaned.

    J W (Sancho)

    Thanks for your wonderful site, I will be trying more of your recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted November 23rd, 2014 at 10:16 am | # |

      That’s great, Sancho! Thanks for telling me about your rice. Sounds like you are a super-passionate cook!

  2. Karaisoke Arizona My profile page joined 10/12
    Posted December 29th, 2013 at 1:48 am | # |

    Maangchi ssi, are you telling me that the way I make rice all the time is a thing? I’ll be telling my parents that now.

  3. alan.fisher16 Round Rock, TX My profile page joined 5/13
    Posted May 20th, 2013 at 9:29 pm | # |

    I am currently attending culinary school in Austin and one of my classes I need to make and present a dish to potential employers at a chef’s table event. I am making my mothers Kalbi recipe, but I wanted to make it my own. I intend to change the way this dish is traditionally eaten by making it like a taco.

    My question is, would it be a good idea to make nurungji and form it like a taco shell and then stuff it with meat, veggies, and red pepper sauce?

    I am worried that nurungji will not have the desired texture needed to pull this dish together. Let me know what you think and if you have any ideas, if nurungji is not a good choice, what would be good to use for a shell to eat Kalbi.

    Alan

  4. Aumcqueen Perth My profile page joined 4/12
    Posted April 15th, 2013 at 2:21 am | # |

    Waaa,, this dish is similar with Indonesian dish! But we use small pot and the result turn up like a coconut shape without lid.. And we usually eat it with fried dried salty fish or cuttlefish with green chilly .. Its very yummy! I hope u can try it ^^

  5. lillchen germany My profile page joined 4/13
    Posted April 13th, 2013 at 5:27 pm | # |

    Thank you for this video, but can you tell me how you cook your purple rice? I know it’s cooked with black rice, but in which relation? I tried it about 3-4 times and I still haven’t found a good ratio… XDD thank you (^.-)

  6. goblue23 Ann Arbor, MI My profile page joined 3/13
    Posted March 8th, 2013 at 3:28 pm | # |

    could you make haemul jjim as your next video?

  7. ebowling_01 Grand Rapids, MI My profile page joined 12/11
    Posted March 7th, 2013 at 11:11 am | # |

    I love how the rice comes out when I prepare it this way! Some of my Korean friends have even asked me to teach them how I make my rice on the stove, and I point them right back to you :) The only thing I haven’t gotten straight is how to adapt this process to making more rice. How would the cooking time on the stove change if I were to make more rice? I need to make around 6 cups of cooked rice for a family dinner, and I assume that I would keep the same rice to water ratio. Would I have to soak the rice longer before cooking as well? Thanks for your help and for the wonderful videos!

  8. ember Singapore My profile page joined 3/13
    Posted March 7th, 2013 at 8:16 am | # |

    Dearest Ms. Maangchi, your recipes are all so precious! Please show us your recipe for flower crab soup!

  9. soko2usa Minnesota My profile page joined 4/09
    Posted March 3rd, 2013 at 11:11 pm | # |

    Oh gosh, just watching this makes me hungry for rice! I have never been able to get the burnt rice out of the bottom of my pot like that, but I’ll keep trying, because I really want to eat nurungji and the tea. I just saw a recipe from a Vietnamese cook who used nurungji-like rice to top a salad – she added some spices to the crispy rice and used it like croutons.

    Was your kimchi from your onggi?

    Thank you for your recipes!
    Kerri

  10. YeonAh Montreal, Québec My profile page joined 5/11
    Posted March 3rd, 2013 at 10:21 pm | # |

    This looks so tasty!! But my mom will have my head if I damage her pot :X

    How easy is the pot to clean after making the tea? Does it clean easier after the tea (compared to just after making burnt rice), or is there anything I can do to make cleaning it easier? I want to make this but I don’t want my mom to be mad at me >.<

  11. souggy Pacific Northwest My profile page joined 10/10
    Posted October 15th, 2010 at 9:38 pm | # |

    Nice! Reminds me of the Persian tah dig. Speaking of burnt rice, is there’s a recipe similar to the tah chin? You know… rice baked in an oven? Well, I suppose dolsot bibimbap would be similar, albeit not the same method!


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