Crispy Nurungji Tang (Scorched Rice Soup)
Nurungji and Nurungji Tang: A Taste of Nostalgia
Nowadays, it’s not easy to get nurungji (scorched rice) as we don’t cook rice over an open fire in traditional cast-iron pots. However, you can easily make it at home with just leftover rice! Make a batch when you have time and store it in the freezer. It’s a comforting and delicious soup perfect for any time.
For the Nurungji (Scorched Rice)- 1/2 bowl of leftover cooked rice
- A little water
Cooking Instructions
Step 1
First, let’s make the nurungji. Place 1/2 bowl of leftover cooked rice in a non-stick frying pan. Add just a tiny bit of water to help the rice spread. Use a spoon or spatula to spread the rice thinly and evenly across the pan. This thin layer is key to achieving crispiness.
Step 2
Now, place the frying pan over low heat on the stove. Cooking it on low heat is crucial. If the heat is too high, the rice will burn before it gets crispy. Be patient and let it cook slowly and evenly.
Step 3
Once the bottom layer of rice turns golden brown and feels crispy, carefully flip it over. Cook the other side until it’s also golden brown and crispy. Your delicious nurungji is ready! You can enjoy it as is, or use it for the soup.
Step 4
Now, let’s make the nurungji tang. Prepare some rice water (the cloudy water from rinsing rice). Pour the rice water into a pot and bring it to a boil over medium-high heat. Once boiling, break the prepared nurungji into bite-sized pieces and add them to the pot. (If you don’t have rice water, you can use 4 cups of regular water and add about 1/4 bowl of cooked rice, then strain out the rice grains to get a clear liquid.)
Step 5
After adding the nurungji, reduce the heat to medium-low and simmer for about 5 minutes. The nurungji will soften slightly, and the soup will thicken with a lovely savory flavor. Season with a pinch of salt to taste, or serve with kimchi for an extra kick. Your warm and comforting Nurungji Tang is complete!
