Crispy Air Fryer Nurungji (Scorched Rice)
How to Easily Make Nurungji at Home
Do you love Nurungji? It’s one of our family’s absolute favorite snacks! We often order a large 3kg bag of Ottogi Nurungji, which costs around 20,000 KRW. However, it tends to run out quickly, especially since we often have it for breakfast. Store-bought Nurungji can be a bit pricey, so before placing another order, I decided to try making it myself using the air fryer. The best part? You can use any leftover cooked rice, whether it’s cold rice or just regular leftover rice. Just make sure it’s cooked! You cannot make Nurungji from raw rice.
Main Ingredients
- Cold or leftover cooked rice
- Parchment paper
Cooking Instructions
Step 1
First, find any leftover cold rice hidden away in your refrigerator. There’s usually at least a small portion somewhere! Before placing it in the air fryer, put on some disposable gloves and lightly dampen them with water. This will help you spread the rice evenly.
Step 2
While wearing the wet gloves, spread the rice thinly. The thinner you spread it, the better it will be to eat later.
Step 3
It’s best to spread the rice as thinly as possible, so much so that you can almost see the bottom of the air fryer basket through it. This thin layer ensures the Nurungji will be delightfully crispy later.
Step 4
Some recipes suggest placing another sheet of parchment paper on top and pressing down. However, this can cause the rice grains to lose their shape, resulting in a mushy texture when you cook the Nurungji later. Spreading it thinly, allowing each grain to remain distinct, is key to preserving that wonderful Nurungji texture.
Step 5
Each grain of rice has been spread out evenly and thinly. It’s now ready for the air fryer!
Step 6
Place the thinly spread rice on parchment paper into the air fryer. Set the temperature to 180℃ (350℉) and cook for 15 minutes. The cooking time may vary slightly depending on the amount and thickness of the rice.
Step 7
After 15 minutes, you’ll notice that the center of the rice layer might still appear white. If you prefer a more toasted and nutty flavor, carefully flip the Nurungji over and continue cooking. Adjust the time as needed, keeping an eye on it to prevent burning.
Step 8
I decided to flip mine and cook it for an additional 15 minutes to achieve a deeper golden-brown color and richer flavor. A total of about 30 minutes worked perfectly for me.
Step 9
Voila! Perfectly golden-brown and crispy Nurungji is ready. Thanks to the air fryer, making this snack is incredibly easy and quick, without the hassle of pressing or cooling cooked rice. It’s so much more convenient than the stovetop method, saving precious time. I could give the inventor of the air fryer an award!
Step 10
These Nurungji pieces have distinct, crispy rice grains. Let them cool slightly before storing. You can boil them to make a porridge-like dish, or for a delightful Nurungji snack, lightly sprinkle with sugar and cinnamon and pan-fry until extra crispy. It’s a fantastic treat for kids!
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