Nurungji and Sungnyung (Scorched Rice and Rice Tea)
Rice toasted in a pan into a golden, crunchy sheet: snack on it, or simmer it in water for nutty, soothing rice porridge-tea.
Ingredients
- 400 g warm cooked short-grain rice
- 600 ml water, for sungnyung
- 1 tsp sugar, for a sweet snack (optional)
Method
- Spread the warm rice in a thin, even layer (3–5 mm) over the base of a non-stick or cast-iron frying pan, pressing it down with a wet spatula.
- Cook over low heat for 15–20 min without moving it, until the bottom is golden and the sheet releases when you tilt the pan. Flip and toast the other side for 5 min if you like it extra crisp.
- For a snack, cool the nurungji on a rack, break it into pieces and sprinkle with sugar if you like. It keeps for weeks in an airtight jar once completely dry.
- For sungnyung, break the nurungji into a pot with the water and boil for 8–10 min, until the rice softens and the water turns cloudy and nutty. Serve hot with kimchi and banchan.
Tips
- Use rice cooked the same day, and cool and refrigerate any leftovers quickly.
- You can also press the rice thin between baking paper and crisp it in an air fryer.
Sources
Written in our own words after cross-checking these recipes:
Open Nurungji and Sungnyung (Scorched Rice and Rice Tea) in Nouns Cooking