Handmade Scorched Rice
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 2
About this dish
Leftover rice pressed into a thin sheet and toasted slowly over low heat turns into crisp, nutty nurungji.
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Two tablespoons of water sprinkled over the rice act as glue, so the sheet holds together when you flip it. Once cooled and broken up, it is eaten as a snack or simmered in water into sungnyung, a toasty rice drink.
Ingredients
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Instructions
- 1
If using cold cooked rice, warm it briefly in the microwave so the grains soften and spread easily.
- 2
Preheat a pan over medium heat for about 1 minute before adding the rice.
- 3
Add 400 g cooked rice to the pan and spread it into a thin, even layer with a spatula.
Press down any thick spots so the sheet cooks evenly and does not stay soft in the center.
- 4
Sprinkle 2 tablespoons of water evenly over the rice.
Press the surface and edges gently so the grains stick together, forming one thin sheet instead of loose clumps.
- 5
Lower the heat to low and cook for 8-10 minutes.
Leave it mostly undisturbed until the edges look dry and the bottom turns golden, which helps prevent tearing when flipped.
- 6
Loosen the edges first with a spatula and check whether the rice releases cleanly.
- 7
If it lifts well, flip it carefully and cook the other side for another 5-10 minutes.
- 8
Turn off the heat when both sides are crisp and evenly toasted.
- 9
Let it cool briefly so it firms up, then break the handmade nurungji into comfortable bite-size pieces.