Equipment
Ingredients
Main
- 200 g cooked short-grain white rice, room temperature
- 15 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 260 kcal
- Protein
- 5 g
- Carbohydrates
- 57 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 1 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 52 mg
- Calcium
- 2 mg
- Iron
- 0.4 mg
- Magnesium
- 16 mg
- Phosphorus
- 66 mg
- Zinc
- 0.8 mg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.8 mg
- Folate
- 4 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Spread the cooked rice into a dry nonstick skillet, pressing it down to form an even layer approximately 1.25 cm (1/2 inch) thick.
Distribute 15 ml (1 tablespoon) of water evenly over the surface of the rice layer.
Cook the rice over medium-low heat (approximately 150°C/300°F) for 15 to 20 minutes without stirring or moving the rice.
Verify the rice 'pancake' slides freely by shaking the pan, then carefully flip the rice using a spatula.
Continue cooking the second side for 5 minutes until it becomes lightly crisp.
Chef's Notes
- This dish is traditionally served as a snack or boiled in water after browning to create a comforting rice porridge called Sungnyung.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain some crispness.
Freezer: 1 month
Reheating: Heat in a dry skillet over medium heat until the texture returns to a crisp state.
Troubleshooting
Rice sticks to the pan or breaks during flipping
Cause: The bottom has not yet developed a sufficiently hard crust or the pan is not non-stick.
Fix: Increase heat slightly and wait another 3-5 minutes for the crust to harden further.
Prevention: Use a high-quality non-stick pan and ensure the rice is fully browned before attempting to move it.
Cultural Context
Nurungji, or scorched rice, is a beloved Korean comfort food with a rich history. It's traditionally made by scraping the crispy rice crust from the bottom of a pot after cooking rice. This resourceful practice transforms what might be considered a burnt byproduct into a delicious snack or side dish, often enjoyed by children and adults alike for its unique texture and nutty flavor.
