Nurungji (Scorched Rice) Recipe
Introduction
Nurungji, or scorched rice, is a simple yet delightful Korean dish made by toasting cooked rice until it forms a crispy, golden crust. It’s perfect as a snack, a base for soups, or a crunchy side to many meals.
Ingredients
- Fresh or day-old cooked short- or medium-grain or sticky white rice (enough to fill a dry nonstick skillet about ½ inch tall)
- 1 tablespoon water
Instructions
- Step 1: Add the cooked rice to a dry nonstick skillet, packing it into a uniform layer about ½ inch thick. Drizzle 1 tablespoon of water evenly over the rice.
- Step 2: Cook over medium-low heat without stirring, allowing the bottom to brown and release naturally, about 15 to 20 minutes.
- Step 3: When the rice “pancake” slides freely when shaking the pan and smells toasty, flip it carefully using a spatula or by tossing the pan.
- Step 4: Cook the flipped side for about 5 minutes to lightly crisp it. Longer toasting will yield a drier inside and crunchier crust.
Tips & Variations
- For extra flavor, lightly brush the rice with sesame oil before cooking.
- If you prefer a softer middle, reduce the toasting time on the second side.
- Serve nurungji with hot water or broth poured over it for a comforting soup called “nurungji bap.”
Storage
Store any leftover nurungji in an airtight container at room temperature for up to 2 days to maintain crispiness. Reheat gently in a dry skillet to restore crunch, avoiding the microwave which can make it soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover rice for nurungji?
Yes, day-old rice works best because it is drier and firms up well when toasted, creating a better crust.
What type of rice is ideal for making nurungji?
Short- or medium-grain sticky white rice is preferred as its natural starchiness helps the rice stick together and brown evenly.
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Nurungji (Scorched Rice) Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Nurungji, also known as scorched rice, is a traditional Korean delicacy made by toasting cooked white rice until it forms a crispy, golden crust. This recipe uses fresh or day-old short- or medium-grain sticky rice cooked in a nonstick skillet to develop a fragrant, crunchy rice ‘pancake’ that is perfect for snacking or as a base for soups and broths.
Ingredients
Ingredients
- 2 cups cooked short- or medium-grain white rice (fresh or day-old)
- 1 tablespoon water
Instructions
- Prepare the rice layer: Add enough cooked white rice to fill a dry nonstick skillet, packing it down into a layer about ½-inch tall to form an even base.
- Add moisture: Drizzle 1 tablespoon of water evenly over the rice layer to help it crisp evenly during cooking.
- Cook the bottom side: Place the skillet over medium-low heat and cook the rice undisturbed for 15 to 20 minutes, allowing the bottom to brown and develop a toasty aroma.
- Check for release: When you gently shake the pan, the rice pancake should slide around as a single piece, indicating it has developed a firm crust.
- Flip and crisp the other side: Using a large spatula or carefully tossing the pan, flip the rice pancake to cook and lightly crisp the other side for about 5 minutes.
- Adjust texture to preference: For a drier, crunchier crust, continue to toast the rice on either side for a longer time, monitoring to avoid burning.
Notes
- Using day-old rice is preferred as it is drier and crisps better, but fresh rice works with moisture adjustment.
- Use a nonstick skillet to prevent sticking and make flipping easier.
- Maintain medium-low heat to avoid burning the rice while allowing a golden crust to form.
- Nurungji can be enjoyed as a snack, used in soups, or served with dipping sauces.
- Be careful when flipping to keep the rice pancake intact.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
Keywords: Nurungji, scorched rice, Korean snack, crispy rice, toasted rice, rice pancake
