''Sungnyung'' () is a
traditional
A tradition is a system of beliefs or behaviors (folk custom) passed down within a group of people or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examp ...
Korea
Korea is a peninsular region in East Asia consisting of the Korean Peninsula, Jeju Island, and smaller islands. Since the end of World War II in 1945, it has been politically Division of Korea, divided at or near the 38th parallel north, 3 ...
n
infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An inf ...
made from boiled scorched
rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...
.
Preparation
This drink is typically made from ''
nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Varieties
Cape Verde
In Cape Verdean cuisine, the ...
'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Water is poured on this brown crust and the contents are put to a simmer until the water gains enough flavor of the scorched rice.
[Nurungji]
at Encyclopedia of Korean Culture
History
Records of ''sungnyung'' can be found in the late
Joseon
Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
era documents of ''Imwŏn kyŏngjeji'' ().
Rice in Korea was traditionally made by using a heavy iron cauldron (like a
Dutch oven
A Dutch oven, Dutch pot (US English), or casserole dish (international) is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ...
), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making ''sungnyung'' would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's insides which made cleaning easier. As ''sungnyung'' was made after rice had been served, it was typically served after the meal.
The consumption of ''sungnyung'' waned as
nickel-silver pots and modern electric
rice cooker
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. C ...
s gained popularity, as they do not generally leave a layer of roasted crust after the rice is steamed.
However, in the late 20th century ''sungnyung'' began to gain popularity again and many electric rice cookers now come with the ability to cook ''sungnyung''. Prepackaged ''
nurungji
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Varieties
Cape Verde
In Cape Verdean cuisine, the ...
'' are also commercially available and can be used to make ''sungnyung'' in a short of amount of time by just adding boiling water.
Nurungi's evolution
Gwangju Dream, 2009-11-03. Retrieved 2010-06-26.
See also
*Bori-cha
Barley tea is a roasted-grain-based infusion made from barley. It is a staple across many East Asian countries such as China, Japan, and Korea. It has a toasty, bitter flavor.
In Korea, the tea is consumed either hot or cold, often taking the ...
, an infusion made from toasted barley
*Genmaicha
is a Japanese brown rice green tea consisting of green tea mixed with Roasting, roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble po ...
, a Japanese tea made from toasted brown rice mixed with green tea
*Hyeonmi-cha
Brown rice tea, called ''hyeonmi-cha'' ( , lit. "brown rice tea") in Korean and (lit. "brown rice water"), (lit. "roasted brown rice water"), or (lit "roasted rice water") in Vietnamese, is an infusion made from roasted brown rice.
Preparat ...
, a Korean infusion made from toasted brown rice
*Korean cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomad ...
*Oksusu-cha
''Oksusu-cha'' () or corn tea is a Korean tea made from corn. While ''oksusu-suyeom-cha'' () or corn silk tea refers to the tea made from corn silk, ''oksusu-cha'' can be made from corn kernels, corn silk, or a combination of both. The caffeine-f ...
, a Korean infusion made from toasted corn
* Roasted grain beverage
A cereal coffee (also known as grain coffee, roasted grain drink or roasted grain beverage) is a hot drink made from one or more cereal grains roasted and commercially processed into crystal or powder form to be reconstituted later in hot water ...
*Sikhye
''Sikhye'' (, also spelled ''shikhye'' or ''shikeh''; also occasionally termed ''dansul'' or ''gamju'') is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverag ...
, a sweet Korean drink made from rice
References
External links
The nutritional properties of sungnyung
Gukmin Ilbo, 2006-03-27. Retrieved 2010-06-26.
{{Rice drinks
Korean drinks
Rice drinks