What is Nurungji?

Nurungji is a crunchy and savory snack made from toasted rice. It's one of the most common Korean side dishes, but it can also be used in other ways like bread or ice cream. Nurungji is traditionally made by first boiling over rice in a pot until it sticks to the bottom, then scraping off the scorched rice into a bowl for eating. However, these days you can find nurungji in lots of different forms that don't involve getting your hands dirty (or burnt). Let's learn how to make this delicious dish!

Nurungji is Korean toasted rice

Nurungji is a traditional Korean dish made by boiling over rice in a pot. The result is then scraped off the bottom of the pot and eaten with a little salt. Usually it's eaten as a snack, but it can also be incorporated into other dishes like bibimbap or juk (porridge).

Nurungji is made by boiling over rice in a pot until it forms crispy grains on the bottom of the pan, which are then scraped off and consumed. It's usually eaten as an afternoon snack or an ingredient in other dishes such as bibimbap or juk (porridge).

Historically, nurungji was made by scraping the bottom of a scorched pot. The rice that stuck to the bottom was then removed and eaten with salt. Today, Koreans still eat nurungji in this way. However, there are many other ways to enjoy it as well!

For example:

• You can make fried rice by mixing cooked white rice with an egg and frying it into pancakes before sprinkling them with sesame seeds and sliced scallions (spring onions). This is how most people consume nurungji today - though some people still enjoy eating it plain (without added toppings).

• Another popular variation involves mixing cooked white rice with brown sugar syrup until sticky before adding crushed ice or watermelon juice for a refreshing treat during hot summer days!

It can take on lots of different forms

Nurungji can be eaten alone as a snack, or it can be used as an ingredient in other dishes. In many regions of Korea people eat nurungji with hotteok (Korean pancakes), kimchi and other side dishes. It is also often used to make ice cream!

Nurungji is one of the most versatile foods you can make out of leftover rice. It's also really easy to make and requires only a few ingredients: cooked rice, sugar and salt (optional). All you have to do is mix them together into a sticky ball shape and fry it until browned on both sides.

You can make it with leftover rice

You can also make nurungji with leftover rice. That's right—you don't even have to cook it! Just throw in the cold rice, and voilà! You've got crispy rice ready to go in no time.

Nurungji is easy enough for anyone at home to make, but some people prefer cooking theirs via a method known as makgulli (막굴리). This involves making a thick porridge by adding water and salt and letting it boil until all of the water has evaporated and only grains remain. When this happens, drain off excess liquid with a colander or strainer before putting everything back into your pot along with some oil or butter for extra flavor. Then just spread out thinly onto an oven-safe tray lined with parchment paper (or if you're feeling fancy—a non-stick metal tray) and pop it into an oven preheated at 450°F/232°C until crispy!

Make nurungji and add some variety to your life!

Nurungji is a simple, easy-to-make snack that can be enjoyed warm or cold. Make some and add some variety to your life! You can eat it as is, or use it in other dishes like steamed buns, no-knead bread and even ice cream.

So now that you’re familiar with nurungji, what are you waiting for? Make some today! And if you want more information on how to make this traditional Korean dish, check out our article on how to make nurungji crispy rice.