Scorched Rice (Nurungji)

Do you have some leftover rice that you don't know what to do with or are you looking for a simple rice snack to make? Nurungji is a Korean scorched rice cake that is simple to make and requires few ingredients. It has few calories and is a gluten-free option for those who are looking for gluten-free foods to make.

Here is a quick guide into making this recipe. It will also teach you how to make rice that is ideal for this recipe if you do not already have rice made.

Ingredients:

• White Short Grain Rice (2 cups)
• Water (~3 cups)
• Sesame Oil (1 tablespoon) I prefer to use Kadoya pure sesame oil but any kind will do
• Sugar (optional)

Tools:

• Measuring Cup
• Measuring Spoon
• Rice Cooker or Medium Sized Pot with a Lid (if you don't already have rice made)
• Stove
• Frying Pan
• Paper Towels
• Spatula

Note: If you already have made rice, you may skip to Step 4: Making the Nurungji

If you have not already made rice, preparing it is one of the most important steps for cooking this recipe. When you wash it correctly, it prevents the rice from becoming soggy and gluey which is not ideal for nurungji.

1. Measure out 2 cups of rice and put into either a pot or the rice cooker's inner pot depending on what you will be using to make the rice
2. Begin to fill the pot with cold water until it has filled past the level of the rice
3. After the water has filled past the rice, start running your fingers through the rice and stir the rice with your hand (This removes outer starches left on the grains from processing)
4. Dump out the water into the sink, being careful not to spill the rice out
5. Repeat steps 2 - 4 at least two more times or until the water is no longer milky

Note: If you already have made rice, you may skip to Step 4: Making the Nurungji

Making Rice with a Rice Cooker
If you have trouble with any of the steps for the rice cooker, you can always refer to the manual included with your rice cooker

1. Fill the inner pot to the water fill line (most rice cooker's have an inner fill line on the inside of the pot that corresponds to the amount of rice)
2. Place the inner pot into the main cooker and close the lid
3. Press the start or cook button on the cooker (rice cookers will vary)
4. When the rice is finished cooking, lift the lid and gently stir the rice to fluff it (most rice cookers will have some sort of signal light that will tell if the rice has finished cooking)

Making Rice in a Pot

1. Measure out 2 and 1/2 cups of water and add into the pot of rice
2. Cover the pot and place onto stove at medium high heat until the water begins to boil
3. Once the water starts to boil, lift the lid and stir the rice, making sure to stir the rice at the bottom so it does not burn
4. Put the lid back on the pot, turn the heat down to low and keep the rice cooking for 20 - 25 minutes
5. After the rice has finished cooking, turn of the heat, uncover the lid, and gently stir the rice to fluff it

If you have just finished making the rice, let it sit for about 10 minutes so that it is not as wet

1. Pour about 1 tablespoon of sesame oil into the pan and spread with a paper towel so it evenly coats the pan
2. Turn the stove to medium heat and add just enough rice to cover the bottom of the pan, spreading it out evenly across the pan and firmly pressing down on it
3. Check to make sure the rice does not stick to the pan by moving it around a little
4. Cook each side for 15 minutes, gently flipping it over when needed (you may also sprinkle sugar during this step if wanted)
5. After it is done cooking, take it off of the pan and set it aside to let it cool
6. Once cooled, you may break off into smaller pieces and eat

You should now be left with a thin sheet of golden, crispy rice. It will have a slightly nutty flavor and a slight sweetness if you added sugar. This is best eaten fresh but can also be saved for later.