Nurungji (Scorched Rice)
Korea's Ultimate Postprandial Tea! Golden okage glowing at the bottom of the stone grill
Description
Korean scorched rice crust. The golden, crispy layer stuck to the bottom of a stone pot. Eaten as a crunchy snack or steeped in hot water to make a soothing tea (Sungnyung).
Restaurants serving Nurungji (Scorched Rice)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice(White/Multi-grain)
Instructions
- Cook rice in a stone pot/pan to form a crust on the bottom.
- Peel off to eat, or add hot water to soften it into a soup.
Learn more Spice, substitutes, tips
Key spices
Intense roasted rice nuttiness
Substitutes at Japanese supermarkets
Press rice thinly in a frying pan
Pairing
After spicy food / Kimchi(as a topping)
Trivia
[Trend] A deeply rustic flavor, now trending in Shin-Okubo supermarkets as a pre-packaged, low-calorie diet snack for modern consumers.
Eating tips & etiquette
[Unique Eating] When served stone-pot rice, diners scoop out the rice, pour hot water into the crust-lined pot, cover it, and drink the resulting broth post-meal.
Allergen
None