BTS In the Soop Ep 4: Nurungji (Scorched Rice)

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.

Taehyung tops his nurungji with sugar but you can eat it plain as well!

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

Crunchy rice cracker

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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.