I wrote once before about the Korean flavor called “누룽지” [nu-rung-ji = scorched rice] It was a time when I went through a short-time obsession with scorched-rice-flavored candy. Recently, I was wandering the aisles of my neighborhood supermarket, and beheld the product shown in the photo at right: “옛날 구수한 누룽지” (yet-nal gu-su-han nu-rung-ji = “old time savory scorched rice”]. It was on the same shelf as the multitudes of instant soups and ramens, so I adduced it was an instant product in the just-add-hot-water variety.
In the time since having scorched-rice candy, a little over a year ago, I have also had the experience of having “real” nurungji. Here’s how it works. Cooked rice is often served in heated stone or ceramic bowls – sufficiently heated that it burns onto the sides and bottom of the containers. This is “scorched rice.” Once you’ve managed to eat all the rice out of the heated bowl, you pour boiling water into the bowl and use a spoon to scrape and stir everything around unsticking the scorched rice from the bottom and sides of the bowl. Rather than throw this away (as might be done in the US), this soupy substance eaten as a delicacy.
I guess the flavor grows on you. It’s kind of porridgy. And I’ve always liked porridges of various sorts. I like that it’s sufficiently esteemed in Korea to have turned into an instant food. I bought some, and had it, and it’s grown on me. Little packets of dried out, pre-cooked, scorched rice. You add hot water, and it’s a delicious snack.
Reading the ingredients, it consists of nothing but rice (product of Korea!) and salt (not over-salted, either). I’ve bought this product several times, now. I eat it just as you might eat a bowl of hot oatmeal. Sometimes I Americanize it into a true breakfast-style porridge, by adding butter or brown sugar (I’m sure this would utterly horrify Koreans). Other times I have it with a side of kimchi and drink oksususuyeomcha (corn-tassle tea), more Korean-style.
Welcome to the world of Korean comfort-food.
