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From @Seonkyoung Longest

Korean Rice Porridge (Nurungji)

16 min · Serves 1

16 mintotal
2 minhands on
5steps
1servings

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Ingredients

  • 1 cup scorch-bottom cooked white rice (nurungji)
  • 3 cups water
  • Kimchi, for serving
  • Jinmichae (spicy dried squid side dish), for serving
  • Stir-fried burdock root, for serving

Method

  1. Place the scorched rice into a small pot over medium heat.

  2. Pour in the water and bring to a simmer.

  3. Simmer gently, stirring occasionally, until the rice absorbs water and softens into a porridge consistency, 10–12 minutes.

    Then 10 min of waiting

  4. Ladle the rice porridge into a serving bowl.

  5. Serve hot alongside kimchi, jinmichae, and stir-fried burdock root.

  6. Depending on taste, hot water can simply be poured over the nurungji to enjoy while the rice is firm, or cooked down into a soft porridge.

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