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
Scale
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
