Nurungji (Korean Scorched Rice) - Stovetop & Air Fryer

Crispy golden nurungji (Korean scorched rice) in a serving basket.

Nurungji (Korean Scorched Rice) - Stovetop & Air Fryer

Make crispy, golden nurungji at home with either a classic stovetop method or an easy air-fryer version. This toasty Korean scorched rice is naturally gluten-free, pantry-friendly, and perfect for snacking, adding to soups, or making sungnyung (nurungji tea).

Course Snack

Cuisine Korean

Diet Gluten Free, Halal, Hindu, Kosher, Vegan, Vegetarian

Keyword air fryer nurungji, crispy rice, Korean scorched rice, leftover rice recipe, nurungji, scorched rice, stovetop nurungji, sungnyung

Cook Time 20

Servings people

Calories 240

Author Hyegyoung K. Ford

Equipment

Heavy-bottomed pot (cast iron or stone pot)
Air fryer
Parchment paper

Ingredients

For Stovetop Nurungji

2 cups cooked short-grain Korean rice warm or freshly cooked

For Sungnyung (Optional)

water enough to cover the bottom layer of scorched rice

For Air Fryer Nurungji

½–1 cup cooked short-grain Korean rice
Light water mist or cooking spray to prevent sticking

Instructions

Traditional Stovetop Method

Cook the rice on the stovetop as usual. Reduce the heat to low and simmer for about 10 minutes longer. Scoop out most of the rice, leaving a thin layer on the bottom of the pot.
Return the pot to medium-low heat without the lid. Cook for 10 minutes, or until the bottom forms a firm, golden crust. loosen the edges with a spatula or butter knife and lift out the nurungji. Cool slightly before serving or using in other dishes.

Sungnyung (Nurungji Tea / Optional)

After removing the rice, pour water into the pot with the softened scorched rice. Bring to a boil, scraping the bottom as it simmers. Cook until the water turns lightly cloudy and aromatic. Serve hot as tea or a light porridge.

Air Fryer Method

Lightly mist two pieces of parchment paper with water. Place ½–1 cup cooked rice between the sheets. Roll the rice into a thin, even layer.
Transfer to the air fryer and cook at 360°F (180°C) for 20 minutes, or until crisp and golden. Cool until firm, then break into pieces for snacking or adding to soups.

Notes

Sweet Nurungji Snack (Optional): To make a sweet version, mix cooked rice with 1 tablespoon sugar, a pinch of cinnamon, and a few drops of vanilla. Roll thin between parchment paper and air fry at 360°F (180°C) for about 20 minutes, or until crisp. Sprinkle more cinnamon sugar on top as you wish.

Nutrition