Scorched-rice soup (Nurungji)

Rice toasted into golden sheets, then simmered in water until soft and fragrant.

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Method

5 clear steps

1
A nonstick frying pan, a spatula and a saucepan. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Spread 250 g cooked rice in a thin even layer in a nonstick pan and sprinkle with 30 g water. Cook over medium-low heat, gently pressing with a spatula, for about 12 minutes, until golden underneath; adjust heat to avoid burning.
3
Turn the rice sheet and toast the other side for about 8 minutes, until dry and golden. Remove to a plate. Repeat with the other 250 g rice and 30 g toasting water. No oil is added in this source recipe.
4
Break the two toasted sheets into manageable pieces and put in a saucepan with the separate 750 g water. Bring to a vigorous boil, about 4 minutes in the source kitchen, then reduce to a gentle simmer.
5
Simmer for about 3.5 minutes, or until the grains soften and spread. Divide the soup between four bowls and serve hot; photograph and present the soup, not only a dry sheet of toasted rice.

South Korea

Rice toasted into golden sheets, then simmered in water until soft and fragrant.

Loading kitchen…

5 clear steps

1
A nonstick frying pan, a spatula and a saucepan. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.
2
Spread 250 g cooked rice in a thin even layer in a nonstick pan and sprinkle with 30 g water. Cook over medium-low heat, gently pressing with a spatula, for about 12 minutes, until golden underneath; adjust heat to avoid burning.
3
Turn the rice sheet and toast the other side for about 8 minutes, until dry and golden. Remove to a plate. Repeat with the other 250 g rice and 30 g toasting water. No oil is added in this source recipe.
4
Break the two toasted sheets into manageable pieces and put in a saucepan with the separate 750 g water. Bring to a vigorous boil, about 4 minutes in the source kitchen, then reduce to a gentle simmer.
5
Simmer for about 3.5 minutes, or until the grains soften and spread. Divide the soup between four bowls and serve hot; photograph and present the soup, not only a dry sheet of toasted rice.