This drink is typically made from nurungji, 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.
This drink is typically made from nurungji, 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.
Sungnyung