Andrea Urbinati

Nurungji: Unwrapping the Crunchy Mystery

Di Andrea Urbinati

blogger, andrea urbinati, marketing, copywriting, seo

Today, let’s talk about a delightful Korean treat called nurungji. This unique snack is made by purposely scorching the bottom layer of cooked rice, resulting in a crunchy, toasty flavor that’s perfect for munching on. In addition, the remnants of the scorched rice can be used to make a comforting beverage known as sungnyung, or scorched rice tea. While modern rice cookers are convenient for preparing fluffy rice, the traditional method of making nurungji in a pot offers a distinct culinary experience. So, if you’re curious to try something new and savor the crispy goodness of nurungji, let’s dive into the process together.

What Is Nurungji? Unwrapping the Crunchy Mystery!

Nurungji, also known as crunchy rice, is a thin cracker made from slightly browned rice. It is a traditional Korean dish that is created when rice is cooked in a cauldron or stove, causing the bottom layer of rice to become scorched. The direct heat during the cooking process gives nurungji its distinct crispy texture and nutty flavor.

Mulhoe, Spicy Raw Fish Soup
Photo by makafood

Nurungji Cooking Times

The cooking time for nurungji varies based on the desired level of browning:

  • 15 – 18 minutes: light golden brown
  • 19 – 22 minutes: medium golden brown
  • 23 minutes: dark brown

Ways to Enjoy Nurungji

Nurungji can be enjoyed in various ways to suit individual preferences:

  • Plain
  • Brushed with sesame oil
  • Topped with sugar
  • Topped with ramen seasoning
  • Sprinkled with salt
  • Topped with furikake
  • Dipped in sauce (e.g., BTS Sauce!)

There are several methods to prepare nurungji, allowing for customization to achieve different textures and flavors.

Crispy Nurungji with Minimal Chewiness (Very Cracker-like)

To achieve a cracker-like texture, follow these steps:

  1. In a bowl, mix 1/2 cup of cooked rice with 2-3 tbsp of water to create a starchy liquid.
  2. Spread out a thin layer of rice over low heat, then pour 1-2 tbsp of rice and slightly mash the grains together.
  3. Toast the rice for 15-20 minutes or until crispy and dry, flipping it halfway through.

Chewy Nurungji

For a chewier texture, follow a similar process, toasting the rice for 15-18 minutes until lightly golden brown.

Nurungji with More Separated Rice Grains

To achieve a texture with more separated rice grains, follow the same toasting process as the chewy nurungji.

The various cooking methods allow for the creation of nurungji with different textures and flavors, catering to diverse preferences.

A Journey Back in Time: The Roots of Nurungji

I invite you to join me on a journey back in time to discover the roots of Nurungji, a traditional Korean dish that has withstood the test of time. From pots to plates, the story of Nurungji is closely intertwined with the rich tapestry of Korean culinary traditions and history.

From Pots to Plates

Let’s step back to ancient Korea, where rice was a precious staple and every grain was cherished. The process of making Nurungji dates back centuries—it originated as a way to ensure that no grain of rice went to waste. Koreans devised a method to scrape the crispy layer of rice from the bottom of the pot, transforming it into a delectable dish. This resourceful practice not only created a delicious treat but also minimized food waste, reflecting the deep-rooted values of frugality and sustainability in Korean culture.

Photo by Quang Nguyen Vinh

In the next section, we’ll delve deeper into the traditional preparation of Nurungji and uncover the cultural significance behind this time-honored dish.

Making Nurungji: The Art of Perfectly Burnt Rice

To make nurungji, you first need cooked rice. The method I use involves making a regular pot of rice, but there are other ways to make nurungji if you already have some cooked rice.


To make the rice:

  1. Wash the rice thoroughly, around 3 to 4 times, until the water runs clear to remove excess starch and prevent the rice from becoming gummy.
  2. Soak the rice in water for 30 minutes to reduce cooking time and enhance aroma.
  3. Cook the rice covered for exactly 20 minutes on medium-low heat, then let it sit for 5 minutes without touching it.

To make the nurungji:

  1. After 5 minutes, uncover and gently fluff the rice, leaving a thin layer on the bottom and sides of the pot.
  2. Return the pot to the stove, uncovered, over very low heat for 10-20 minutes, depending on the pot and stove strength.

Tips and Tricks for the Perfect Crunch

  • Ensure the rice is washed thoroughly and soaked for an aromatic result.
  • Use very low heat when cooking the nurungji to achieve the perfect crunch without burning the rice.

Nurungji’s Place in Korean Cuisine

Nurungji, a staple in Korean cuisine, has made its mark over centuries, evolving from a simple side dish to a beloved snack. The cultural significance and versatility of Nurungji have cemented its place in Korean culinary tradition.

From Side Dish to Snack

Originally, Nurungji was created as a way to utilize every bit of leftover rice, preventing waste. The scorched rice at the bottom of the pot was initially consumed as a nutrient-dense side dish. However, as culinary preferences evolved, this crispy delicacy transitioned into a popular snack enjoyed by people of all ages. Its transformation reflects the adaptability and innovation deeply rooted in Korean culinary practices.

Korean Fried Chicken Wings with Sauce Photo by Leonardo Luz

Pairing Nurungji

Nurungji is often complemented with various accompaniments, enhancing its flavor profile. It pairs exceptionally well with traditional Korean teas, providing a delightful contrast between the robust, toasted notes of the Nurungji and the delicate, aromatic qualities of the tea. Additionally, it can be paired with modern twists, such as flavored lattes or fruit-infused drinks, catering to a diverse range of palates.

In essence, Nurungji’s evolution from a humble side dish to a sought-after snack epitomizes the dynamic nature of Korean cuisine, showcasing its ability to adapt while preserving its rich heritage.

Health Benefits: More Than Just a Tasty Treat

Nurungji, often considered a delicious staple in Korean cuisine, offers a myriad of health benefits that extend beyond its delectable taste. Let’s delve into its nutritional breakdown and explore the reasons why nurungji could become your new favorite healthy snack.

Nutritional Breakdown

Nurungji, a toasted rice delicacy, is a rich source of essential nutrients such as fiber, protein, and carbohydrates. Additionally, it contains vital minerals like magnesium, phosphorus, and selenium, all of which contribute to overall well-being. The toasting process enhances its nutty flavor while preserving its nutritional value, making it a wholesome addition to your diet.

Assorted Ingredients in Bowls, Jars and Measuring Cups Photo by MART PRODUCTION

Why Nurungji Might Be Your New Healthy Snack

Instead of reaching for processed snacks high in sugar and unhealthy fats, consider incorporating nurungji into your snack repertoire. Its combination of complex carbohydrates and protein provides a sustained energy boost, making it an ideal choice for combating midday slumps. Furthermore, the fiber content promotes digestive health and helps you feel full for longer periods, supporting weight management efforts.

Next, we’ll uncover the culinary versatility of nurungji and how it can be integrated into various dishes for a nutritious twist on traditional meals.

Creative Culinary Twists on Traditional Nurungji

Although South Korea is mostly homogenous, influences from all over the world have found their way to the dinner table. This has led to the popularity of fusion food. Many restaurants boast serving a new twist on traditional Korean dishes, and I’ve enjoyed sampling international cuisine that’s been Koreanized.

As my taste has changed since arriving in South Korea nearly two years ago, I’ve begun experimenting with new addictions such as nurungji (scorched rice). Nurungji is relatively cheap, can be homemade or purchased at most supermarkets in South Korea, and is somewhat nutritional.

I don’t think enough foreigners give what’s usually left at the bottom of a pot enough credit. There are actually many uses for scorched rice, aside from the obvious of eating it in crisp form, or adding it to hot water to make a stew. Even though I enjoy Korean food (except for anything with tentacles), some days I just want to gnaw on a block of cheese, or eat spoonfuls of peanut butter. Many of my new concoctions involving nurungji have something to do with cheese or peanut butter as well. I started simple, with some of my favorite snacks, and found that nurungji goes well with about everything.

Below are six ways nurungji has added to my palate for the better. There are many more. I’d love to hear your ideas. Please share ways in which you’ve Koreanized your meals using scorched rice or any other type of Korean food.

Meal Photo by Syed Muhammad Afifi

Sweet Meets Savory

Nurungji Pizza

All you need is a toaster oven, and a whole piece of nurungji to start. Nurungji usually comes in flat, circular portions which work perfectly for personal-sized pizzas. Top the nurungji with vegetables such as bell peppers, onions, and mushrooms. Adding tomato sauce might make the nurungji too soggy. Give it a try. Just don’t forget to add plenty of cheese. Simply bake or toast until the cheese is melted. Flavorful juices from the vegetables and cheese will soak into the nurungji, softening it a bit, but not too much. What you end up with is an incredible snack, or quick meal, that tastes like a crispy thin-crust pizza.

Caramelized Nurungji

I intended to share the caramelized nurungji I just made, but ended up eating all of it. That’s what happens when you add caramel and butter to anything. I also feel sick now. Start by breaking apart the nurungji into smaller pieces and coating them with caramel and butter. Bake until the caramel is bubbling and golden. Once cooled, you have a sweet and crunchy treat that you won’t be able to resist.

Where to Find Nurungji: From Local Markets to Online Stores

When it comes to purchasing nurungji, there are several options available, ranging from local markets in Korea to online stores catering to international customers.

Best Spots to Buy Nurungji in Korea

In Korea, the best places to buy nurungji are local markets and grocery stores. Traditional markets, such as Gwangjang Market in Seoul or Jagalchi Market in Busan, offer a wide variety of nurungji, including different flavors and packaging options. These markets are known for their vibrant atmosphere and are a great place to experience Korean food culture while shopping for nurungji.

Additionally, grocery stores like E-Mart, Lotte Mart, and Homeplus carry a selection of nurungji, making it convenient for locals to pick up this traditional Korean food staple during their regular shopping trips.

Shopping for Nurungji Abroad

For those outside of Korea, purchasing nurungji is also possible through online stores that specialize in Korean food products. Websites like Gochujar and Maangchi offer a range of nurungji options for international customers, allowing them to enjoy the convenience of having this Korean delicacy delivered right to their doorstep.

Whether you’re in Korea or abroad, the availability of nurungji ensures that enthusiasts of Korean cuisine can access this essential ingredient for various traditional dishes and modern culinary experiments.

Korean market Photo by Beyzaa Yurtkuran

Preserving the Tradition: How Nurungji Is Being Kept Alive

Nurungji, a quintessential element of Korean cuisine, has not only stood the test of time but has also become an integral part of cultural festivities and modern Korean homes.

Cultural Festivals

Korean cultural Festivals, such as the Seoul Kimchi Making & Sharing Festival, play a pivotal role in preserving the tradition of Nurungji. These events provide a platform for locals and tourists to participate in rice cake pounding and Nurungji making activities, fostering a deeper connection with the cultural heritage. The vibrant atmosphere, filled with the aroma of freshly prepared Nurungji, encapsulates the essence of Korean traditions, captivating visitors from all walks of life.

Person Wearing Red, Yellow, and Green Dress Photo by Vlad Vasnetsov

The Role of Nurungji in Modern Korean Homes

In modern Korean households, Nurungji holds a special place, serving as a versatile ingredient and a symbol of familial warmth. Its crisp texture and rich flavor make it a popular addition to various dishes like Nurungji porridge and Nurungji tea. Additionally, the practice of repurposing leftover rice into Nurungji resonates with the value of minimizing food waste, aligning with contemporary sustainability efforts.


Q1: What is Nurungji? A1: Nurungji is a traditional Korean snack made by scorching the bottom layer of cooked rice, resulting in a crunchy, toasty flavor. It’s essentially a thin cracker made from slightly browned rice.

Q2: How is Nurungji traditionally made? A2: Nurungji is traditionally made in a pot by cooking rice and allowing the bottom layer to become scorched, creating a crispy texture and nutty flavor. The cooking time varies to achieve different levels of browning.

Q3: What are some ways to enjoy Nurungji? A3: Nurungji can be enjoyed plain, brushed with sesame oil, topped with sugar, ramen seasoning, or furikake, sprinkled with salt, or dipped in sauce.

Q4: What is Sungnyung? A4: Sungnyung is a comforting beverage made from the remnants of scorched rice. It’s essentially a type of scorched rice tea.

Q5: Can Nurungji be prepared in different textures? A5: Yes, Nurungji can be prepared to have different textures, ranging from very cracker-like and crispy with minimal chewiness to chewier versions, or with more separated rice grains.

Q6: What is the historical significance of Nurungji in Korean cuisine? A6: Historically, Nurungji originated as a way to utilize every bit of leftover rice, preventing waste. It was a resourceful practice to minimize food waste and was initially consumed as a nutrient-dense side dish before becoming a popular snack.

Q7: What are the health benefits of Nurungji? A7: Nurungji is a rich source of essential nutrients such as fiber, protein, and carbohydrates, as well as minerals like magnesium, phosphorus, and selenium. It provides sustained energy and supports digestive health and weight management.

Q8: How has Nurungji evolved in modern Korean cuisine? A8: Nurungji has evolved from a simple side dish to a beloved snack, often complemented with various accompaniments and adapted into different dishes. It reflects the adaptability and innovation in Korean culinary practices.

Q9: Where can one buy Nurungji? A9: Nurungji can be purchased at local markets and grocery stores in Korea, as well as online stores that specialize in Korean food products, catering to both local and international customers.

Q10: How is the tradition of Nurungji being preserved? A10: The tradition of Nurungji is preserved through cultural festivals and its continued role in modern Korean homes. It is celebrated in events and remains a versatile and cherished ingredient in Korean cuisine.


In conclusion, making nurungji and sungnyung the old-fashioned way can be a fun and rewarding experience. While a rice cooker is convenient for everyday use, trying out this traditional method in a heavy bottomed pot can yield delicious results. The process of creating scorched rice and enjoying it as a snack, along with making sungnyung, can add a bit of excitement to your cooking routine and introduce you to new flavors and textures. Give it a try and savor the unique taste of homemade nurungji and sungnyung.

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About the author
blogger, andrea urbinati, marketing, copywriting, seo

Hi! I’m Andrea, a passionate freelance writer with a knack for captivating storytelling.

With a decade of marketing expertise and a genuine love for crafting compelling content, I bring your ideas to life!

Let me know if you need a writer for your blog!

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