Wow, thank you so much for stopping by and watching! I'm glad you enjoyed the story - sometimes I don't know if anyone cares or if they're thinking, oh, shut up and just show me how to make it! 😂 It's nice to know it's of value to you.
The flashbacks I just got of my grandpa frying the rice in whatever leftover oil we had just warmed my heart. We were lucky to grow up in the land of plenty and still, for us rice was a lifeline at times. Funny how those "hard time foods" become the ones we crave for comfort as we age.
I had literal tears in my eyes. 😢 it hit such a nerve with me. My mom used to give us the soft rice and she would eat the bottom crusted and burnt parts. Little did I know it’s actually a delicacy in Vietnam. Thank you for this!
That story is great, thank you so much for sharing! Of course this dish looks very delicious too! Never heard of this but looks fantastic, thank you for sharing!
Thanks, Anandi. Hope you don't mind asking but is there some form of Indian scorched rice dish? I didn't find anything on the web, which was surprising considering rice is such an important part of the Indian cuisine.
This is such a beautiful video, I've never heard of nurungji before, definitely want to try it! Thank you for sharing this and telling us the story about your Mum too.
Hi Rebecca, it's a bit of a lost food and that's why I wanted to document it. But perhaps you have had it without realizing it. It's the crispy stuff on the bottom of dol-sot bibimbap (stone mixed rice bowl). So yummy!😋
Gorgeous video that was entertaining, educational, and made me hungry. Thank you for sharing this! I just spoke with your brother - and he said he got rid of his rice cooker - - - trying to cut-down on the amount of carbs. I cried - mostly laughing - but also kind of sad. My wife & I just love this RU-vid channel, Annie. Keep up the impressive work! Thank you.
Hey Josh, how nice to hear from you and what a pleasant surprise to see you here! I don't understand how my brother could get rid of his rice cooker because ours is practically a member of our family.😂 My heart is full from your feedback and support. I'm especially happy to know you and C are still in touch. Hope you're safe and happy. Say hi to your wife. 💛💛💛
I know, right? I am so amazed by the way you presented it with such a simple and traditional soul food as a beautiful looking, scrumptious dish. You are an artist, and I am so honored to meet you in person!!!❤
Hi Diana, I'm so relieved that you liked the video!😅 I feel like I need to do right by our people. It seems, like you, nurungji is still a large part of Korean culture, but not so well known outside our homes. So I wanted to share it.
Hi! 누룽지 is one of my favorites. The aroma of roasting rice and the crackling sounds draw my family into the kitchen, and before you know it, we've eaten all of the crunchy rice before it even makes it to the soup stage! 😂
In Nigeria, we have what we call bottom pot. Which literally means the bottom of the pot. It’s usually the “sweetest” part. Because the spices used settle at the bottom + maliard reaction makes it something to crave after a pot of Jollof has been made/served. Definitely enjoyed watching this video & learning about scorched rice in Korea
Oh goodness does that sound delicious! With the spices I bet Theresa lot of umami action going on there. I wish I could try it. Thanks so much for sharing. And I appreciate you stopping by!💛
Every second of this was “soul food” the recipe and the video! AMAZING as per usual. Reminds me of crust we get from the bottom of our Pap (porridge) pot back home in South Africa.
@@GiveMeLemons loooool! No it’s called the burnt bits at the bottom of the pan. So you have to redo the whole thing now!’ - jokes Yep! That’s what it’s called; but it’s a corn “Miele meal” porridge - every child’s favourite. Good job on the research, wow and I love the animation on the map!
@@Chef-donkey 😂😂😂 I really feel we would have been good friends in the kitchen. Your humor is so recognisably chef-y. Thanks again for all your positivity. Appreciate it, and appreciate our YT friendship.
@@GiveMeLemons yeah, maybe we'll together one day or do a collaboration. same - its great to have someone to connect with on this ever so competitive platform. thnaks
@@Chef-donkey That would be so fun. In what part of England are you? It's a brutal journey sometimes but because of that, I noticed the fellow RU-vidrs are helpful and supportive. It's a really nice community. I know your channel's gonna go somewhere cause your big heart shines through in your videos. Keep plugging!
In the Philippines, we call this "Tutong", the burned rice at the bottom of the clay pot/rice cooker/pot. Thanks for sharing your story and recipe. Supporting my fellow vloggers.
Thanks so much for your support! I hope you spotted Tutong at 0:47! I also found that some parts of the Philippines calls it dukot. Do you know the difference in regions, by any chance?
Hi Anna! Here is a link to the tutorial video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6LuQ_jokWM.html This video is more of a vlog, an homage to my mom and our Korean heritage. Sorry if you were disappointed but I hope it at least gave you some interesting insight.😊
ooohhh. this looks so dang good. how come I never had this when i came over? i will demand this on my next visit. We have this in india as well -- where we take our day old kichidi and refry it to make it crisp and chewy... yum. I used love when my mom unintentionally burned the rice and i got to scrap and eat the rice at the bottom of the pressure cooker ;) also , is that a special kind of pot/bowl you are using that can put directly on the heat source? Is it clay or cast iron?
Haha, I guess one usually doesn't think to serve nurungi to guests!!! For me, it's only been a guilty pleasure born of fond childhood memories, not really a "dish." But now I made a video of it, and now it's a "thing." 😉 Is there a name for that thing made out of old kichidi? As for the pot, it's a traditional Korean pot made of clay. And yes, you can put it directly over the heat. The beauty of it is that it stays hot even at the table. Koreans eat a LOT of stews and they like them hot. You can usually find them at Korean markets. Just be careful to bring what you're cooking up to a slow boil so it doesn't suddenly overflow. Talking from experience.😊💛
Im watching this because of the show “ Crash Landing on you”. 😁❤️💖🌺 We call it ehkaka in Iraq. I love itttt. But what kind of rice are you using for scorched rice? Kamsamida!
