Nurungji (Korean Scorched Rice)
🇰🇷 South Korea
Ingredients
- 2 cups cooked short-grain Korean rice (for stovetop method)
- ½–1 cup cooked short-grain Korean rice (for air fryer method)
- Water, enough to cover bottom of pan (for tea, optional)
- Light water mist or cooking spray, to prevent sticking
Steps
- Heat a nonstick or well-seasoned pan over medium-low heat.
- Spread the cooked rice evenly in a thin layer across the bottom of the pan, pressing down firmly.
- Cook without stirring until the bottom turns golden brown and crisp, 8–10 minutes.
- Remove the crispy rice from the pan and let it cool slightly before serving or storing.
- Optional: To make sungnyung (rice tea), pour water into the same pan after removing the nurungji, scraping up any browned bits, and simmer for a few minutes before serving warm.
- For the air fryer method, break cooked rice into a thin, even layer on the air fryer basket or a lined tray, lightly mist with water or cooking spray, and air fry at 350°F (175°C) for about 10–12 minutes, checking halfway, until golden and crisp.
Notes
Nurungji is traditionally made from the crispy layer left at the bottom of a pot of cooked rice; this recipe recreates it intentionally using leftover rice in a pan or air fryer.
Source: www.beyondkimchee.com