📝 About This Recipe
Sungnyung is the quintessential comfort beverage of Korea, born from the tradition of cooking rice in heavy cast-iron pots. It features a delicate, nutty aroma and a toasted flavor profile that perfectly balances the palate after a spicy or savory meal. This ancient drink is celebrated not just for its cozy warmth, but for its natural digestive properties and the way it honors every single grain of rice.
🥗 Ingredients
The Rice Base (Nurungji)
- 2 cups Short-grain white rice (rinsed until water runs clear)
- 2 cups Filtered water (for initial rice cooking)
- 2 tablespoons Sweet rice (Ghapssal) (optional, for extra chewiness and starch)
The Infusion Liquid
- 4-5 cups Filtered water (depending on desired thickness)
- 1 Barley tea bag (optional, for deeper earthy notes)
Optional Aromatics & Garnishes
- 1 teaspoon Toasted sesame seeds (lightly crushed)
- 2 pieces Jujube (dried Korean dates) (thinly sliced for a hint of sweetness)
- 5-6 pieces Pine nuts (for a buttery finish)
👨🍳 Instructions
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1
Rinse the short-grain rice and sweet rice together in a bowl, changing the water 3-4 times until it runs clear to remove excess surface starch.
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2
Place the rinsed rice and 2 cups of filtered water into a heavy-bottomed pot, ideally a Korean stone pot (dolsot) or a cast-iron dutch oven.
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3
Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 15 minutes.
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4
Turn off the heat and let the rice steam, covered, for another 10 minutes. At this point, scoop out the fluffy top layer of cooked rice for your meal, leaving a thin layer (about 1/4 inch) of rice stuck to the bottom and sides.
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5
Return the pot with the remaining thin layer of rice to the stove over low heat. This process creates 'Nurungji' (scorched rice).
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6
Heat the pot for 5-8 minutes until the bottom layer of rice becomes golden brown and crispy. You should smell a nutty, toasted popcorn-like aroma. Be careful not to let it turn black or charred.
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7
Once the rice crust is golden and slightly lifting at the edges, pour 4 to 5 cups of filtered water directly into the pot over the toasted rice.
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8
Increase the heat to medium and bring the liquid to a gentle boil. Use a wooden spoon to gently scrape the toasted rice bits from the bottom of the pot.
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9
If using a barley tea bag for extra depth, add it now and let it simmer with the rice for 3-5 minutes before removing.
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10
Reduce the heat to low and simmer the mixture for 10-15 minutes. The water will turn an opaque, light amber color as it absorbs the toasted flavors.
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11
The rice grains should become soft and swollen but remain somewhat intact within the toasted liquid.
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12
Ladle the warm liquid and some of the softened toasted rice into individual tea bowls or small soup bowls.
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13
Garnish with a few slices of jujube or a sprinkle of pine nuts if a more decorative presentation is desired.
💡 Chef's Tips
For the best flavor, use a cast-iron pot which distributes heat evenly and creates a superior toasted crust. If you don't have time to make fresh rice, you can buy pre-made dried Nurungji (scorched rice) at Korean markets and simply boil it with water. Watch the browning process carefully; 'golden brown' is delicious, while 'black' will make the water taste unpleasantly bitter. Adjust the water ratio based on your preference—more water for a light tea, less water for a thicker, porridge-like consistency. Avoid using non-stick pans as they don't allow the rice to 'stick' and toast properly to form the necessary crust.
🍽️ Serving Suggestions
Serve warm at the very end of a traditional Korean meal to cleanse the palate. Pair with a small side of well-fermented Kimchi or Kkakdugi (radish kimchi) for a classic flavor contrast. Enjoy as a light, soothing breakfast on a cold morning when your stomach feels sensitive. Serve alongside 'Jangajji' (pickled vegetables) for a salty-savory snack. Drink it plain as a caffeine-free evening tea to promote relaxation before bed.