Nureongji-tang: Traditional Korean Scorched Rice Soup
Make a Hearty and Delicious Nureongji-tang Easily at Home
Nureongji-tang, a comforting soup often enjoyed in childhood, brings back warm memories, especially on chilly winter days. Its toasty, nutty aroma is truly irresistible. Here, we’ll guide you through a simple and detailed recipe to recreate this beloved Korean dish. Enjoy a satisfying and soothing meal with this delightful scorched rice soup.
Ingredients- 100g Scorched rice (Nureongji) (store-bought or homemade)
- 800ml Water (using rice water or broth will add a richer flavor)
Cooking Instructions
Step 1
First, prepare 100g of nureongji and 800ml of clean water. You can use store-bought nureongji for convenience, or your homemade version. For an even more profound flavor, consider using rice water (water used to wash rice) or a simple broth like anchovy-kelp stock instead of plain water.
Step 2
Next, pour the prepared nureongji and water (or rice water/broth) into a pot. It’s best to use a pot deep enough to submerge the nureongji.
Step 3
Begin by bringing the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low. Let it simmer gently, stirring occasionally to prevent the nureongji from sticking to the bottom of the pot. Continue to cook until the nureongji gradually softens and the broth turns opaque and slightly cloudy. When the nureongji is well-hydrated and has a consistency that’s pleasant to eat, turn off the heat and serve. If you prefer a less broken-down texture, you can adjust the simmering time accordingly.
