Handmade Scorched Rice
Quick answer
Crispy and savory handmade scorched rice that is easy to make at home.
- Handmade nurungji produces a toasted, golden crust by pressing rice grains flat against a heated pan.
- 2 tablespoons water acts as adhesive pressing rice grains flat against the pan
Key ingredients
Core cooking flow
- 1 Heat a pan over medium heat and spread the cooked rice thinly.
- 2 Sprinkle water evenly over the rice so the grains stick together well.
- 3 Reduce to low heat and cook for about 10 minutes until the rice turns golden.
Crispy and savory handmade scorched rice that is easy to make at home.
What Makes This Special
- Handmade nurungji produces a toasted, golden crust by pressing rice grains flat against a heated pan.
- 2 tablespoons water acts as adhesive pressing rice grains flat against the pan
- Flip after 10 min low heat; second side 5-10 min gives even browning
- Lifting a corner with a spatula checks the crust color visually before flipping
Instructions
- 1
Heat a pan over medium heat and spread the cooked rice thinly.
- 2
Sprinkle water evenly over the rice so the grains stick together well.
- 3
Reduce to low heat and cook for about 10 minutes until the rice turns golden.
- 4
When the bottom is crispy, gently lift with a spatula and flip it over.
- 5
Cook the other side for another 5-10 minutes until golden and crispy.
- 6
Let the scorched rice cool down, then break it into bite-sized pieces.
Tips
Nutrition (per serving)
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