Breakfast Idea: Making Delicious Nurungji at Home

Today, we're going to make a delicious breakfast idea that's both nutritious and healthy - nurungji! Also known as scorched rice, this Korean snack is typically found in packets at Korean grocery stores. However, making it from scratch at home can be even more cost-effective and rewarding.

To start, we'll need some brown short-grain rice, which you can easily find at any grocery store. I prefer using short-grain rice because it's a bit stickier, but feel free to use long-grain or medium-grain if that's what you have on hand. For this recipe, we'll be using one cup of brown rice.

Next, let's talk about the quinoa. Quinoa is a superfood grown in South America that's packed with protein and nutrients. I like to add quinoa to my nurungji for an extra boost of nutrition. There are three different colors of quinoa - white, black, and red - so I chose the red one for its slightly healthier connotation.

Now, let's talk about the other grains we'll be using. We have brown short-grain rice, which is stickier than regular long-grain rice. For this recipe, I'm using a quarter cup of black rice to add some extra depth of flavor and color. We're also going to use three cups of water for our recipe.

Before we start cooking, let's wash all the grains and quinoa seeds together to get rid of any impurities or excess starch. Be careful not to splash too much water - you want to be able to pour out as much as possible from the grains. Once you've washed them, it's time to add some oil and cook them in a pressure cooker.

I'm using my trusty rice pressure cooker for this recipe, which makes cooking our nurungji a breeze. Simply add one cup of brown rice, three cups of quinoa seeds, quarter cup of black rice, and water according to the instructions on your pressure cooker. Close the lid and cook until the rice is done - it should take about 10-15 minutes.

Once our nurungji is cooked, we'll have a delicious, healthy breakfast that's perfect for any time of day. And the best part? Making it from scratch at home can save you money and provide a fun cooking experience.

"WEBVTTKind: captionsLanguage: en(upbeat music)- Hi, everybody.Today is a breakfast idea,I'll make nurungji.Nurungji is actually scorched rice,but I'm going to add someseeds and multigrains.We are going to have some nutritiousand healthy, toasty,and delicious nurungji.You go to Korean grocery store,you will see this nurungjikind of packets are sold.Homemade nurungji just like thisis going to be a really saveyour money, plus gift idea.I just add quinoa.Quinoa is a seeds grown in South America,very, very healthy, and itcontains a lot of protein.So I just made this together,and it turned out so goodand nutty, toasty.You will see. Okay, let's get started.Brown rice. Brown short-grain rice.You can find anywhere, any grocery store.I prefer short-grainrice, more little sticky.But if you cannot find,just use long-grain,any, medium-grain.This is my pressure cooker.It's a rice pressure cooker.I will just use just one cup.So one cup brown rice.This is, I use glutinous rice.So I like to make it justlittle stickier. One cup.And this is quinoa.There's a color, three different colors,and black, kind of alittle white, and red.I wanted to have some red colorbecause kind of feel like more healthier.I'm not sure.It's a one cup.So one cup red quinoa.And black rice, quarter cup.Quarter cup black rice.All this grain and quinoa seeds,three cups plus quarter cup.So three and quarter cup.Look at that. Looks very healthy.Let's wash.Grabbing like this and wash.Pour out. There's milky water.Wash it again.The seeds are very light,so easily, you can pour out.So be careful. Slowly, slowly, carefully.I pour out as much as I can.So I'm going to add threecups water. Measure.You guys maybe, \"Oh, I don'thave a pressure cooker.What should I do?\"You can use a thick bottom pot.You need to soak this overnightor just at least three hours.Then start making rice.You can follow my multigrainrice recipe video.So today, I'm using this,my electric rice cooker.(gentle upbeat music)My rice is done just now.16 by 12-inch baking sheet.And this is parchment paper.And I'm going to bring this,I'll put the rice all over here.Ooh, wow.This is my rice scoop.Color is all dark and nicereddish, really beautiful.Spread this rice evenly.Wow, smells very earthyand good nutty smell.I spread this rice veryevenly and same thickness.Put some waterand just press down.By pressing down, thisnurungji is going to be flatand stick to each other.Look at that. It looks great.Isn't it beautiful?Purpleish and brownishand sometimes black rice.Its color is a black dot. So pretty.That's why I chose a red quinoa.Now I'm going to bake this,basically, until very crispy.I just preheated my oven at 400.Put this.I putted this in themiddle rack and one hour.(timer ticks)Use a spatula.Flip it over, like this.And like this.You can use a knife.Knife, or I'm using this scraper.When this is hot, we have to cut.Now we need to make thismore crunchy and nutty.We need to bake another 30 minutes.My nurungji is well-doneand toasty and crunchy.So I'll just put it here.So this is nurungji.You can put this in Ziploc bag,and whenever you need, takeit out, and make nurungji.Koreans love this nurungji.Some companies make a nurungji company.You can find this at aKorean grocery store.Not this. This one isspecially made homemade nurungji.You can't find it anywhere else.I'm going to make this nurungji for you.Add water. It's cold water.Maybe around the two cups.And cover this and boil.I just cook this 12 minutes,but you guys can cook longer.Nice, beautiful, red color.Look at that. Oh, my. Smells so good.Around 10 minutes after,lower heat and then simmer,until you satisfied the kind of thickness.Okay, I will show youthis, my side dishes.Dried anchovies, and then I'm usually,when I make nurungji likethis, I just dip it and eat it.And also kimchi.Kimchi, and this yellow corvina.This is a gulbi, kind of a salty fish.Usually somebody has to cut.Like this.It's a bones. Remove the bones.And I just pan fry, so crunchy.Mm! This grains have some toasted flavor.And also, quinoa is just tiny.When I chew this, it tasteslike a little bit couscous.I need to chew a lot.I all time eat this way. Cheers!Radish kimchi.Today, I shared my recipehow to make nurungji,multi-grain nurungji with quinoa.Enjoy my recipe.See you next time. Bye!(upbeat music)\n"