Nurungji (scorched rice)
Nurungji is a Korean dish made of scorched rice. It's usually eaten as a breakfast food, and can also be enjoyed as a dessert.
Cook the rice
Place the rice and water into a saucepan. Bring them to the boil over medium heat. Simmer until the liquid is nearly evaporated and you can only see bubbles on the surface of the rice, 10-12 minutes.
Cover the pan. Turn the heat to the lowest setting and cook 3-4 minutes more. Turn the heat off and leave the rice to rest, still covered, 10 minutes more.
Make the scorched rice
Heat a pan over low heat. Spread enough cooked rice to cover the bottom of the pan with a single layer.
Leave the rice to cook on a very low heat until it starts to brown and becomes fragrant, about 20 minutes, brushing the rice with sesame oil when it is almost done.
Flip the pan over a plate to drop the scorched rice.
To serve, break the scorched rice into pieces.
A cast iron pan works best. Dedpending on the size of the pan, you may need to make more than one batch of nurungji.
You can make nurungji with leftover rice, even with overcooked rice.
Adding a little water while spreading the cooked rice makes the task easier.
Serve nurungji with a dip or just some sugar.
Nurungji can have a purple color if sbustituting 1-3 tablespoons of white rice with the same amout of black rice.
Nurungji is a great way to use up leftover rice without wasting it. The dish is often served as an accompaniment to soups and stews, and can also be used in other dishes like bibimbap. It's a great way to add flavor and texture to dishes without adding extra calories.
Food in Asia