Ingredients

  • Serves 2 people
  • traditional nurungji:

    100 g short grain white rice

  • 200 g water

  • 4 tbsp of water

  • 1 tsp sesame oil

  • 1 tbsp fine white sugar

     

  • korean purple rice nurungji:

    95 g short grain white rice

  • 5 g korean black rice

  • 200 g water

  • 4 tbsp water

  • 1 tsp sesame oil

  • 1 tbsp fine white sugar

  • optional:

    1 tbsp brown sugar

  • ½ tbsp toasted sesame seeds

  • 1 tbsp seaweed flakes

Nurungji 2 Ways (Korean Scorched Rice)
Recipe Courtesy of
Asian Food Network

Nurungji 2 Ways (Korean Scorched Rice)

Leftover rice? Making Nurungji is a great way to use it up. Also known as scorched rice, Nurungji is a traditional Korean food that’s often snacked on. If you’ve seen the record-breaking Korean drama, Crash Landing On You, then you might have caught female protagonist and heiress Yoon Se-Ri munching away on these addictive snacks during her time in the North. Besides using plain white rice, you can mix it up by adding Korean black rice for extra oomph and texture, giving you Korean purple rice. A great alternative to chips and crackers, Nurungji is best eaten with a sprinkle of sugar. You can even try out our brown sugar dip, mixed with toasted sesame seeds and seaweed flakes.
  • Easy
  • 5 min
  • 60 min
  • 15 min
  • 2 steps
  • 14 Ingredients
  • Easy
  • 2 steps
  • 14 Ingredients
  • 5 min
  • 60 min
  • 15 min

Instructions

  1. Traditional Nurungji: Cook the rice

    • Place the white rice and water in a small saucepan (ensure the pot has a lid).
    • Bring the mixture to the boil and simmer over med heat till the water has almost evaporated and is bubbling on the surface of the rice (about 10-12 mins).
    • Cover the rice and turn to the lowest heat, turning heat off after 4 more minutes.
    • Leave the covered pot undisturbed for a further 5-10 minutes.


  2. Make the burnt rice

    •  
    • Heat a nonstick or cast iron pan over low heat. Add enough cooked rice to form a thin layer on the bottom of the pan, adding a tablespoon or two of water (or more depending on the size of the pan) to smoothen the process.
    • Toast over lowest heat till the water is evaporated and the rice is browned and fragrant on the bottom, this can take up to 20 minutes. 
    • When almost done, drizzle or brush sesame oil around the edges of the rice ‘pancake’. Allow to cook for a further 5 minutes.
    • Flip the ‘pancake’ over onto a plate.
    • Repeat with remaining rice.
    Make the burnt rice


  3. Purple Rice Nurungji: Cook the rice

    • Place the white rice mixed with black rice and 200g water in a small saucepan (ensure the pot has a lid).
    • Bring the mixture to the boil and simmer over med heat till the water has almost evaporated and is bubbling on the surface of the rice (about 10-12 mins).
    • Cover the rice and turn to the lowest heat, turning heat off after 4 more minutes.
    • Leave the covered pot undisturbed for a further 5-10 minutes.
    Purple Rice Nurungji: Cook the rice


  4. Make the burnt rice

    • Heat a nonstick or cast iron pan over low heat. Add enough cooked rice to form a thin layer on the bottom of the pan, adding a tablespoon or two of water (or more depending on the size of the pan) to smoothen the process.
    • Toast over lowest heat till the water is evaporated and the rice is browned and fragrant on the bottom, this can take up to 20 minutes. 
    • When almost done, drizzle or brush sesame oil around the edges of the rice ‘pancake’. Allow to cook for a further 5 minutes.
    • Flip the ‘pancake’ over onto a plate.
    • Repeat with remaining rice.
    Make the burnt rice


Plate and Serve!

Mix all the ingredients for the dip together. Break the rice into sections or wedges. Serve the nurungji with white sugar, or brown sugar dipping mixture as an addictive snack

Plate and Serve!

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Ingredients
  • Serves 2 people
  • traditional nurungji:

    100 g short grain white rice

  • 200 g water

  • 4 tbsp of water

  • 1 tsp sesame oil

  • 1 tbsp fine white sugar

     

  • korean purple rice nurungji:

    95 g short grain white rice

  • 5 g korean black rice

  • 200 g water

  • 4 tbsp water

  • 1 tsp sesame oil

  • 1 tbsp fine white sugar

  • optional:

    1 tbsp brown sugar

  • ½ tbsp toasted sesame seeds

  • 1 tbsp seaweed flakes

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