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
- 1 cup of short grain rice
- water
To make rice:
Yield: 2 servings of cooked rice
- Put the rice into a heavy bottomed pot. Rinse in cold water and drain, then scrub the wet rice with your hand.
- 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.
- Add 1 cup of water to the pot and soak for 30 minutes with the lid closed.
- 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.
- 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!
To get the nurungji out of the pot:
- Scoop all the cooked rice out of the pot and leave the scorched rice in the bottom.
- Simmer the pot for 2 minutes with the lid closed over low heat.
- 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.
- Than scrape out the nurungji from the outside in with a spoon, you’ll see it comes out a lot easier.
To make sungnyung (scorched rice tea):
- After removing as much nurungji from the pot as you can, pour in 2 cups of water.
- Boil the water over low heat and serve.
I ordered the same pot that you cook your rice in, and followed directions and it turns out perfect every time!
Its tasty and I enjoy the crispy nurungji scorched rice cap, and love drinking the sungnyung (scorched rice tea) with my meal!
Thank you for all the amazing recipes you have created and been so kind to share with all of us!
I was wondering, is there potentially something I’m doing wrong when making nurungji?
I’ve followed the directions to a t, but for some reason, the rice sticks to the bottom of the pan like glue, and my poor husband winds up scraping the bottom of the pot to get it out. It seems like the pot we’re using is almost the same one in the photo, so I’m not sure why it’s such different results. ㅠㅠ
After scooping out the cooked rice out…. return pot to make the bottom scorched if needed. THEN did you sprinkle a little water with your finger in the pot on the scorched rice and quickly cover and return to the heat for a minute…… it steams alittle, remove from heat, and the take your spoon and go around the edge first and it should lift right off the bottom. Watch the video again to see these steps. I make the tea from the burnt part in the pot, tastes great and starts to clean the pot!
Maangchi unnie,
I tried this recipe for the first time and I loved doing it. The whole process is so much fun and I love doing your recipes. I have learned quite a lot from watching your YouTube channel and reading your recipes. I hope that one day, I become a wonderful and amazing chef for my Korean boyfriend. Thank you for everything that you do and please take care of your health…. oh, and please don’t skip your meals. Saranghae ❤