Goo-sook Nurungji-tang (Savory Scorched Rice Soup)
Simple Morning Menu: Easy & Hearty Scorched Rice Soup Recipe
Make nurungji (scorched rice) from leftover rice and enjoy it as a hearty and soft nurungji-tang on weekend mornings or busy weekdays. It’s a comforting yet filling dish that everyone loves. While it might seem too simple to be called a ‘recipe,’ I’ll provide clear and detailed instructions for those curious about how to make it!
Ingredients- 70g Nurungji (scorched rice)
- 700ml Water
Cooking Instructions
Step 1
First, break the nurungji into small, bite-sized pieces. Place the broken nurungji into a pot.
Step 2
The amount of water is key when boiling nurungji! A good ratio to aim for is about 10 times the amount of nurungji. This will give you the most standard and delicious nurungji-tang. (e.g., for 70g nurungji, use 700ml water).
Step 3
Now, start boiling over medium-high heat. Once the water begins to boil, reduce the heat to low and simmer gently until the rice grains soften and break apart. Be careful, as it can easily boil over, so keep an eye on it and stir occasionally!
Step 4
There’s no fixed cooking time for nurungji-tang. The texture of the porridge changes depending on how long you boil it. I personally prefer a softer texture with well-dissolved rice grains, so I let it sit for a bit after cooking before eating. Adjust the cooking time to your preference and enjoy!
Step 5
This savory nurungji-tang is a light yet satisfying breakfast! Its warm and nutty flavor is simply delightful. For an extra treat, serve it with crispy dried seaweed (gim) or crunchy pickled radish (muchraden)!
Step 6
If you have a lot of leftover rice, make nurungji and use it to create a hearty and delicious meal replacement for busy mornings!
