Have you ever cooked too much rice or left it out until it became stale? Well don’t throw it out! Instead make nurungji, 누룽지, and save it for a rainy day. Nurungji is cooked rice that is dried out. The steps are simple and it keeps for months. Rice porridge is usually made with the dried rice, however, you can always make some sweet munchies by frying them slightly in vegetable oil and sprinkling with sugar. My mom used to make that for my sister and me when we were little. They’re absolutely great for sharing in front of the TV, or maybe even speckled on top of ice cream…I’ll have to go try that and report back to you.
Nurungji porridge is perfect for cold and dreary winter days or even better for those sick days spent in bed. You can leave it on the stove and come back to it an hour or so later. Just make sure you keep the burner on low.
There are no exact measurements to making nurungji. Just spread a thin layer of rice in a stainless steel pan and cook it over low heat. Over time, the rice will brown and start pulling away from the edges. You can leave it until all the rice has turned brown, or until the bottom and sides are brown. I left mine for about 45 minutes.
To make the porridge, boil the nurungji with water. Or you can take a shortcut and just soak it in hot water for a few minutes. When you’re ready to eat, heat and bring to a boil. The rice kernels should be soft but still hold their individual shape. Don’t season with salt or pepper. Nurungji porridge is eaten with other side dishes. Tomorrow I’ll share with you what kinds of side dishes you could eat it with!
Jamie says
I always have so much leftover rice, and it usually goes to waste! Thanks for sharing these tips! No more wasting food for me!
Anna says
I grew up eating nurungji too! My mom used to make it for me!
hungry dog says
Is this a little like Chinese jook?
I’m interested in the leftover fried rice munchies you mentioned…can’t wait to see that post! 🙂
babycakes says
isnt jook corean not chinese?
anyhow, i looove nurungji it reminds me of the winters in corea with my mom. we even bought one of those nurungji makers that shape them into little disks. hahaha but i dont think we ever used it after like the 3rd time… HAHA. yum
Carolyn Jung says
This is one of my favorite things in the world. My Mom used to cook our rice in a rice cooker. And sometimes if she left a little bit of rice in the pot on “warm,” it would turn all crispy like this. I loved just tearing pieces out of the pot to eat with my fingers. Better than potato chips!
Kat @ Spatula, Spoon and Saturday says
Wow that is interesting. i have to try it.
Theresa says
Jook is derived from the Chinese language and Asian cultures all have some form of similar rice porridge dish (Google “congee”).
I love congee and I love the crunchy golden crust of rice that forms at the bottom of a bowl of dolsot bibimbap. Is that nurungji as well or is it technically something else? Love the pics and love the blog! =)
David says
Thanks a lot for the info… now I know how to prepare nurungji… I only eaten the one at the bottom of my boil. 🙂 Really really like it.