Homemade Savory Nurungji (Scorched Rice)
Utilize Leftover Rice! A Nutritious Nurungji Recipe Made in a Pot
When you lack appetite or have a lot of leftover cold rice, a warm and savory bowl of Nurungji is incredibly satisfying and delicious! Let me show you how to make this flavorful Nurungji with each grain of rice intact.
Main Ingredients- 1 serving of cold cooked rice
Other Ingredients- 600ml water
- 600ml water
Cooking Instructions
Step 1
Spread 1 serving of cold cooked rice evenly in a pot with a thick bottom. It’s important to gently flatten it so the rice grains don’t clump together.
Step 2
Slowly press down the rice over medium heat to scorch it. Gently rotate the pot while pressing to ensure the rice toasts evenly and becomes golden brown. Be careful not to burn it.
Step 3
As you press the rice over medium heat, you’ll start to hear the sound of the grains toasting and becoming fragrant. You’ll see the thinly spread rice grains on the pot’s bottom beginning to stick slightly.
Step 4
The rice will turn a appetizing golden color, and a savory Nurungji aroma will fill your kitchen. At this stage, the basic flavor of the Nurungji is complete.
Step 5
Once the rice is nicely toasted to a golden hue, carefully pour 100ml of water around the edges of the pot. This helps prevent the rice from sticking further.
Step 6
Using a spatula, gently scrape the stuck rice from the bottom of the pot and mix it with the water. The rice grains will loosen and become thick again, like porridge. It’s important to stir well to prevent lumps.
Step 7
Pour in the remaining 500ml of water and stir gently with the spatula. Once the rice grains are well dispersed in the water and it begins to simmer, reduce the heat to low.
Step 8
Now, cover the pot with a lid and let it simmer gently over very low heat. Keep an eye on it as it simmers to prevent it from boiling over, as Nurungji can overflow. The rice grains will soften and spread, creating a delicious Nurungji porridge.
Step 9
Once the porridge is fully cooked, turn off the heat and let it rest, covered, for about 5 minutes. During this resting period, the rice grains stuck to the bottom will soften and release, making it even more delicious Nurungji. Enjoy it warm for an exceptional savory taste!
