Handmade Scorched Rice
Quick answer
This recipe guides you to make handmade scorched rice, called nurungji, using leftover cooked rice.
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
Key ingredients
Core cooking flow
- 1 If using cold cooked rice, warm it briefly in the microwave so the grains soften and spread easily.
- 2 Add 400 g cooked rice to the pan and spread it into a thin, even layer with a spatula.
- 3 Sprinkle 2 tablespoons of water evenly over the rice.
This recipe guides you to make handmade scorched rice, called nurungji, using leftover cooked rice. The process starts by warming cold rice in the microwave to soften the grains, allowing them to spread smoothly into a thin sheet. After placing the rice on a preheated pan, a small amount of water is sprinkled over the surface to act as an adhesive, ensuring the grains bind together firmly instead of crumbling. The rice is cooked over low heat for several minutes without disturbance until the edges dry and the bottom develops a golden color. After checking the color with a spatula, the sheet is flipped to toast the other side. Once both sides are crispy and toasted, the sheet is cooled and broken into bite-size pieces. It can be eaten as a snack with sugar or boiled in water to make a traditional sungnyung beverage.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
If using cold cooked rice, warm it briefly in the microwave so the grains soften and spread easily.
Preheat a pan over medium heat for about 1 minute before adding the rice.
- 2Heat
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.
- 3Step
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.
- 4Heat
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.
- 5Heat
Loosen the edges first with a spatula and check whether the rice releases cleanly.
If it lifts well, flip it carefully and cook the other side for another 5-10 minutes.
- 6Step
Turn off the heat when both sides are crisp and evenly toasted.
Let it cool briefly so it firms up, then break the handmade nurungji into comfortable bite-size pieces.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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