Comments on: Nurungji

By: David

David — Wed, 04 Aug 2010 18:20:25 +0000

Thanks a lot for the info… now I know how to prepare nurungji… I only eaten the one at the bottom of my boil. Really really like it.

By: Theresa

Theresa — Tue, 22 Jun 2010 04:50:04 +0000

Jook is derived from the Chinese language and Asian cultures all have some form of similar rice porridge dish (Google “congee”).

I love congee and I love the crunchy golden crust of rice that forms at the bottom of a bowl of dolsot bibimbap. Is that nurungji as well or is it technically something else? Love the pics and love the blog! =)

By: Kat @ Spatula, Spoon and Saturday

Kat @ Spatula, Spoon and Saturday — Mon, 09 Nov 2009 10:41:25 +0000

Wow that is interesting. i have to try it.

By: Carolyn Jung

Carolyn Jung — Fri, 06 Nov 2009 04:27:26 +0000

This is one of my favorite things in the world. My Mom used to cook our rice in a rice cooker. And sometimes if she left a little bit of rice in the pot on “warm,” it would turn all crispy like this. I loved just tearing pieces out of the pot to eat with my fingers. Better than potato chips!

By: babycakes

babycakes — Fri, 06 Nov 2009 02:15:42 +0000

isnt jook corean not chinese?

anyhow, i looove nurungji it reminds me of the winters in corea with my mom. we even bought one of those nurungji makers that shape them into little disks. hahaha but i dont think we ever used it after like the 3rd time… HAHA. yum

By: hungry dog

hungry dog — Wed, 04 Nov 2009 15:30:46 +0000

Is this a little like Chinese jook?

I’m interested in the leftover fried rice munchies you mentioned…can’t wait to see that post!

By: Anna

Anna — Wed, 04 Nov 2009 15:07:18 +0000

I grew up eating nurungji too! My mom used to make it for me!

By: Jamie

Jamie — Tue, 03 Nov 2009 22:55:18 +0000

I always have so much leftover rice, and it usually goes to waste! Thanks for sharing these tips! No more wasting food for me!