Have you eaten Nurungji?
Nurungji also known as crunchy rice is basically a thin cracker of slightly browned rice. Nurungji is naturally made when you cook rice in a cauldron or stove because the direct heat burns the bottom layer of rice. However, you can enjoy nurungji at any time! The only catch is that it takes a long time to make nurungji, about 30-45 mins over low heat, depending on how scorched you like it.
Nurungji Cooking Times (per side/over low heat) | |
15 – 18 minutes: light golden brown | |
19 – 22 minutes: medium golden brown | |
>23 minutes: dark brown |

Taehyung tops his nurungji with sugar but you can eat it plain as well!
Ways to enjoy nurungji:
- Plain
- Brushed with sesame oil
- Topped with sugar
- Topped with ramen seasoning
- Sprinkled with salt
- Topped with furikake
- Dipped in sauce (BTS Sauce!)
There are a few different methods I like to use when cooking nurungji. Some people like their nurungji more burnt, more chewy or more separated. I’ll teach you the different ways down below!

Nurungji
Instructions
Crispy nurungji with minimal chewiness (very cracker like)
- In a bowl, mix 1/2 cup of cooked rice with 2-3 tbsp of water. You want the rice to be relatively damp so that it produces a starchy liquid. This starchy liquid will help bind the rice grains together.
- Spread out a thin layer of rice over low heat. (Tip: If you dip your utensil in water prior to spreading the grains, it'll make it easier to spread the rice into a thin layer)
- Pour 1-2 tbsp of rice and slightly mash the rice grains together so they stick to each other.
- Toast the rice for 15-20 minutes or until crispy and dry. Around the 15 minute mark, it should be a light golden brown and around 20-25 mins, it will be more charred.
- Flip and repeat on the other side.
- If you want to add any seasonings, you can either add it before you flip it over or at the very end.
Chewy Nurungji
- Spread out a thin layer of rice over low heat. (Tip: If you dip your utensil in water prior to spreading the grains, it'll make it easier to spread the rice into a thin layer)
- Pour 1-2 tbsp of rice and very slightly mash the rice grains together so they stick to each other.
- Toast the rice for 15-18 minutes or until crispy and dry. Around the 15 minute mark, it should be a light golden brown.
- Flip and repeat on the other side.
- If you want to add any seasonings, you can either add it before you flip it over or at the very end.
Nurungji with more separated rice grains
- Spread out a thin layer of rice over low heat. (Tip: If you dip your utensil in water prior to spreading the grains, it'll make it easier to spread the rice into a thin layer)
- Pour 1-2 tbsp of rice so that a starchy liquid is produced. This will help the rice stick together. DO NOT MASH. We want to keep the rice grains whole.
- Toast the rice for 15-20 minutes or until crispy and dry. Around the 15 minute mark, it should be a light golden brown and around 20-25 mins, it will be more charred.
- Flip and repeat on the other side.
- If you want to add any seasonings, you can either add it before you flip it over or at the very end.
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