This is a Korean style snack called nurungji, scorched rice crisp.
After cooking rice with high-pressure rice cooker, you get scorched rice at the bottom.
So many people, then put some water and drink the scorched-rice water and make the rice crispy at the end to eat it as a snack. Today, since a lot of people don't tend to make it at home as a snack, you can easily buy it anywhere.
It is very thin and easy to chew just like any chips. The blue particles you see are mulberry leaves. I did not know the scent of mulberry leaves, but the more I chew, I can taste and smell it.
TOTOMI Nurungji is made with the Gangwon-do rice, Totomi and mulberry leaves. The collaboration of these two ingredients is very unique which I have never seen before. It is still delicious to eat just itself, but I will try it with different foods.
Koreans love ramyeon and they love to eat it with rice. How about with nurungji? Well, I will give it a try.
Before putting it in,
I just put them in when the noodles are almost cooked, so they were still crispy. If you want them to be softer, you can put them when you put the noodles in.
I should have put a hundred of them. They are so good. I can’t stop eating!
I tried it with spicy noodles, but I think it would also be delicious with seafood flavoured noodle soup.
When I was watching the advertisement for this product, I thought of pizza dough. So, I tried putting pizza sauce and cheese on.
Uhoh, I made a mistake. I put too much cheese on.
But it was still good! The nutty flavor of cheddar cheese and nurungji actually go well together! Today, the trend is sweet and salty, but for this one, sweet, salty, AND nutty! Even more delicious!
It would be also good if you add some veggies too, but just cheese is good enough!!
One more thing! I tried deep fried nurungji. On TV, I have seen a person made deep fried nurungji and used it as the main ingredient for quesadilla. So I also tried to fry the nurungji. Unfortunately, it did not rise like the ones I saw on TV. I think it is either because I put too little oil or this product itself is already pressured well to be thin.
It tended to absorb too much oil, but since I used olive oil I should not gain too much weight, right? Also I used xylose to add sweet flavor. I strongly recommend deep fried nurungji! The unique taste of nurungji increases even more after frying.
where to buy?
Brown Rice Chip with mulberry leave - https://amzn.to/2PhmL1k
Brown Rice Chip and Barley - https://amzn.to/2PgubBR
Brown Rice Chip with Ginseng - https://amzn.to/2J78dh1