📝 About This Recipe
Nurungji is the beloved soul food of Korea, a nutty, toasted rice crust born from the bottom of a traditional cauldron. This recipe transforms humble leftover rice into a versatile, golden-brown snack that balances a satisfying crunch with a deep, caramelized aroma. Whether enjoyed as a rustic cracker sprinkled with sugar or simmered into a soothing porridge, it represents the heart of zero-waste culinary artistry.
🥗 Ingredients
The Rice Base
- 3 cups Cooked Short-Grain White Rice (preferably day-old or slightly dry)
- 1/4 cup Water (for moistening hands and the spatula)
- 1 teaspoon Toasted Sesame Oil (for a hint of aroma and easy release)
Sweet Topping Version
- 2 tablespoons Granulated Sugar (to sprinkle over the hot crust)
- 1/2 teaspoon Cinnamon Powder (optional for warmth)
Savory Porridge Version (Sungnyung)
- 4 cups Filtered Water (for boiling the crust)
- 1 piece Roasted Barley Tea Bags (optional for extra depth)
- 1 pinch Salt (to taste)
Garnish & Sides
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 2 tablespoons Salted Squid Jeotgal (traditional fermented side dish)
- 1/2 cup Mature Kimchi (sliced thinly)
👨🍳 Instructions
-
1
Prepare your workspace by placing the cooked rice in a large bowl. If the rice is cold from the fridge, microwave it for 30-45 seconds just to loosen the grains so they don't clump too tightly.
-
2
Lightly grease a large, flat non-stick skillet or a traditional cast-iron pan with a tiny drop of sesame oil, wiping away any excess with a paper towel.
-
3
Place the skillet over medium-low heat. Do not rush this process; low and slow is the secret to a perfectly even, golden crust.
-
4
Dip your hands in the 1/4 cup of water to prevent sticking. Take a handful of rice and spread it across the pan in a thin, even layer about 1/4 inch thick.
-
5
Use a wet silicone spatula or the back of a spoon to press the rice down firmly. The more you compress it, the better it will hold together as a single disc.
-
6
Cook undisturbed for 12-15 minutes. Watch for the edges to begin lifting slightly and turning an opaque, golden-straw color.
-
7
Gently lift a corner with a spatula to check the bottom. It should be a deep golden brown. If it's still white or pale yellow, continue cooking for another 3-5 minutes.
-
8
Once the bottom is crisp, carefully flip the rice disc over. If it breaks, don't worry! You can still enjoy the pieces.
-
9
Press down again on the flipped side and cook for an additional 10 minutes until both sides are dehydrated and crunchy.
-
10
For a snack: Remove from the pan, sprinkle immediately with sugar and cinnamon while hot, then break into rustic shards.
-
11
For Sungnyung (Porridge): Leave the crust in the pan (or break it into a pot), add 4 cups of water, and bring to a boil. Simmer for 10 minutes until the water turns nutty and the rice softens slightly but retains a chew.
-
12
Serve the crispy shards in a bowl as a snack, or ladle the warm tea and softened rice into deep bowls for a digestive post-meal treat.
💡 Chef's Tips
Use short-grain 'sushi' rice or medium-grain Calrose for the best results; long-grain rice lacks the starch needed to bind the disc. If your rice is very fresh and moist, reduce the heat even further to allow the moisture to evaporate before the browning begins. Avoid using too much oil; the goal is to 'toast' the rice, not deep-fry it, to achieve that signature nutty aroma. Store completely cooled dry nurungji in an airtight container for up to a week; it makes an excellent quick breakfast when boiled with water. For an extra-deep flavor, use the scorched rice left at the bottom of a stone pot (dolsot) if you have one.
🍽️ Serving Suggestions
Serve the sugared crispy shards with a hot cup of Omija (five-flavor berry) tea. Pair the savory porridge version with spicy fermented squid (jeotgal) or well-aged kkakdugi (radish kimchi). Crush the unsweetened crust and use it as a gluten-free crouton over a Korean-style garden salad. Serve as a 'dessert' course after a heavy BBQ meal to cleanse the palate and aid digestion. Enjoy the dry shards dipped in a little bit of honey for a simple, traditional treat.