"Koreans traditionally cooked rice over an open flame in an iron cauldron called a gamasot, allowing the bottom to crisp up into nurungji."
"Sarah Ahn describes nurungji as a deeply nostalgic food within Korean culture, especially resonant for older generations."
"Nurungji can be enjoyed in various ways: on its own, steeped in hot water, or sprinkled with sugar as a dessert."
"Similar crispy rice dishes exist globally: Persian tahdig, Chinese guoba, West African kanzo, and Spanish socarrat highlight the universal appreciation for scorched rice."
Nurungji, the crispy rice layer formed at the bottom of a pot, is a cherished staple in Korean cuisine. Traditionally, it was made in iron cauldrons called gamasot over open flames, creating a golden-brown texture that many find nostalgic. It can be served in various ways, including as a standalone snack, in hot tea, or as a dessert with sugar. In addition to its unique flavor, nurungji's popularity parallels similar dishes across cultures, showcasing a shared appreciation for crispy rice globally.
Read at Los Angeles Times
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