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Nurungji [14] (Korean: 누룽지) or scorched rice [14] is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as nureun (눌은) in Korean; nurungji derives from this adjective. [15]
Nowadays, rice cooked in gamasot or dolsot are called sotbap, and are considered delicacies. More nurungji (누룽지, scorched rice) is produced when making gamasot-bap (cast iron cauldron rice) and dolsot-bap (stone pot rice). [citation needed] To make bap, rice is scrubbed in water and rinsed several
This drink is typically made from nurungji, the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice.Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.
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Established in 1998, the company is known to manufacture varieties of nurungji (누룽지); which is a traditional Korean food made of scorched rice. [ 1 ] Trade
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Nurungji (누룽지): The crisp thin layer of rice left on the bottom of the pot when cooking rice which is eaten as a snack or can be made as a porridge. Ogokbap (오곡밥, five-grain rice): Usually a mixture of rice, red beans, black beans, millet, and sorghum, but can vary with glutinous rice and other grains in place of these.