Pot Nurungji Bap (Scorched Rice Soup) with Sungnyung
Nurungji bap made in a cast-iron pot or stone pot, steamed a little longer so you can also enjoy savory sungnyung (scorched rice tea).
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pot-cooked rice uses the right ratio of rice to water, soaked beforehand, with extra steaming time to create a crisp and nutty layer of scorched rice at the bottom. Pouring water in after eating gives you warm sungnyung to cleanse the palate, making it a light yet satisfying meal on cold days.
- Servings
- 3 servings
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- White rice2 cups
- Water2.4–2.5 cups (2 1/2 cups)
- Cooked rice1 bowl
- Egg2
- Onion1/4
- Carrot1/4
- Green and red bell pepper1/2 each
Seasoning
- Salta little of each
- Ground black peppera little of each
- Toasted sesame oila little of each
- Pour water over the rinsed rice and let it soak for about 30 minutes.
- Depending on your preference, you can also prepare mushrooms, meat, ham, or imitation crab meat.
Steps
1. I made the rice in a cast-iron pot. A stone pot is also good.
Put the rinsed rice into the pot and pour in the water; a 1:1.2 ratio of rice to water works best.
You should adjust the amount of water depending on whether the rice is old crop or new crop.
Leave it to soak for about 30 minutes.
2. Turn the heat to high, and once it begins to boil vigorously with bubbles rising, reduce the heat to low.
3. It can boil over from the bubbles as it boils, so keep the lid half-ajar while cooking, and once the bubbles subside, cover with the lid to steam.
4. If you leave it for about 10 minutes, the rice will be done, and if you let it steam for an extra 3 to 5 minutes from here, delicious nurungji will form.
1. Finely chop the vegetables.
Depending on your preference, you can also prepare mushrooms, meat, ham, or imitation crab meat.
2. Warming cold rice in the microwave helps it stir-fry quickly.
Whisk the eggs with a whisk and set them aside.
3. Heat oil in a preheated pan, add the onion, and stir-fry to release its aroma.
4. Add the carrot and stir-fry briefly...
5. Add the bell peppers as well and stir-fry until cooked through.
6. Push the stir-fried vegetables to one side, pour in the egg, and before it fully sets...
7. Add the cooked rice and mix it together with the egg.
8. Stir-fry evenly so it blends with the remaining ingredients, then season with salt, ground black pepper, and toasted sesame oil.
Ppunwife's tips
- Put the rinsed rice in the pot and add water; keeping a 1:1.2 ratio of rice to water works best.
- It may boil over from bubbles during cooking, so leave the lid half-ajar, and once the bubbles settle down, cover with the lid to steam.
- The rice finishes after about 10 minutes, and letting it steam for an additional 3 to 5 minutes will give you delicious nurungji.
- Warming cold rice in the microwave allows it to stir-fry more quickly.
FAQ
What is the proper water ratio when cooking rice in a pot?
A 1 to 1.2 ratio of rice to water is appropriate, and it is best to adjust the water slightly depending on whether you are using new-crop or old-crop rice.
How much longer should I steam it to form good nurungji?
After the bubbles subside over low heat, cover with the lid and leave it for about 10 minutes to finish cooking the rice, then steam for an additional 3 to 5 minutes to form golden nurungji.
Is there a trick to stir-frying cold rice quickly for fried rice?
Warming cold rice slightly in the microwave cuts down cooking time and allows it to blend smoothly with the ingredients.
