Scorched rice, Nurungji for rice soup 600 g

Scorched Rice for a soup – Nurungi, a great source for a soup

Nurungi (Scorched Rice) – a traditional rice soup often served as an appetizer, known for promoting digestion and adding flavor and texture. Nurungji refers to the thin layer of rice that sticks to the bottom of the pot during cooking. Several hundred years ago, it was commonly eaten as an emergency food while traveling because it was easy to store and prepare. Over time, nurungji evolved into a soup and eventually became recognized as a cherished culinary dish. The lightly browned layer of rice formed during cooking is gentle on the stomach, making it both comforting and nourishing.

Following the tradition of processing the rice for extracting  Nurungji

Kwangchunkim follows a traditional way to make Nurungi, ensuring that it has the right taste and nutrition. 

During the Joseon Dynasty, it was mainly eaten as emergency food when traveling because it was easy to store and make, but later developed into nurungji soup and was elevated to a culinary dish.