Rice, scorched rice, and scorched rice tea

Hi everybody,

I usually make rice with my pressure/rice cooker but when I want to eat nurungji (scorched rice) and sungnyung (scorched rice tea) I have to make it the old-fashioned way, in a pot. When I use a pot I can create that nurungji, which I scrape off and eat as a snack!

Even if you have a rice cooker, you should give this method a try and enjoy some nurungji and sungnyung.

Ingredients:

• 1 cup of short grain rice
• water

To make rice:
Yield: 2 servings of cooked rice

1. Put the rice into a heavy bottomed pot. Rinse in cold water and drain, then scrub the wet rice with your hand.
2. Rinse and drain until the drained water is clear, then drain out the last of the water by tilting the pot as much as you can. The rice should still be wet.
3. Add 1 cup of water to the pot and soak for 30 minutes with the lid closed.
   
4. Bring to a boil over medium high heat and let it cook for about 10 minutes. Open the lid and turn over the rice with a spoon.
   
5. If you want to make nurungji, then let it simmer for another 10 minutes, long enough for some rice to get burnt on the bottom. If you don’t want to make nurungji, then cook for a shorter time, around 5 to 8 minutes.

Fluffy rice is ready!

To get the nurungji out of the pot:

1. Scoop all the cooked rice out of the pot and leave the scorched rice in the bottom.
2. Simmer the pot for 2 minutes with the lid closed over low heat.
3. Open the lid and sprinkle some drops of water over the rice with your fingertips. Cover it again and let it cook for 1 more minute.
4. Than scrape out the nurungji  from the outside in with a spoon, you’ll see it comes out a lot easier.
   
   

To make sungnyung (scorched rice tea):

1. After removing as much nurungji from the pot as you can, pour in 2 cups of water.
2. Boil the water over low heat and serve.