Sungneung - Scorched/Toasted Rice Tea

Dried mulberry sprigs

Article by Gil "hannaone"
© Copyright 2023. All rights reserved.

image by hannaone

숭늉

Sungneung is a beverage made by boiling roasted rice. Next time you make rice on the stove top (or rice cooker) try making a roasted rice shell. 

Ingredients
Scorched/Toasted rice
water

Directions
After making a pot of rice make sure to leave a thin shell of rice around the sides and bottom of the pot.

Stove Top:
After leaving a rice shell in the pot set the heat to low and cook until the rice begins to brown and starts pulling away from the pot. Remove the rice shell from the pot.

Rice cooker
With a thin shell of rice remaining, set your cooker to the warm function and leave until rice is mostly dry then place on a sheet pan and place in an oven heated to 370 F and toast until rice is a light golden brown OR remove the inner pot and set on stove top over low heat as above.

Once the rice is completely dried remove from pot and break onto pieces for storage.
Store toasted rice in a clean dry container in a cool dry space. The toasted rice may also be frozen for longer storage.

Make "Tea"
Toss a few pieces of toasted rice into a pot, add water to submerge the rice, and boil for about 5 minutes. Pour the liquid off the rice, or break up the rice pieces and leave in the drink
Serve warm and enjoy.

Note: The resulting toasted rice is called Nurungji, and can be used for rice porridge, broken up and eaten as a snack.

You can also make Nurungji in a non-stick skillet or a stir fry pan. Do not oil the pan. Place cooked rice in a thin layer (just a few grains thick) running up the sides of the pan and cook over low heat until the rice browns. Do not stir the rice.



Dried mulberry sprigs

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