Brown rice and barley nurungji! Nurungji, which is made from 100% rice from Wonju Totomi, is excellent as a snack and as a main food. It’s a nurungji with a better taste and a better smell because it has brown rice and barley in it.
It is easily broken because it is thin and not too hard to eat. I think it’s good to eat.
Koreans take good care of rice as saying hello, and nurungji, that is boiled rice, is a snack which has been eaten since a long time ago. You might first think nurungji of boiling and having it hot, but basically it’s best to eat it when you feel bored to eat anything else. Totomi nurungji is thin and good to eat, so it will be very convenient.
Nurungji has an infinite number of applications. You can just eat it, dip the fried one in sugar as I showed you before, grind it and put it on the beverage as a topping, boil it like porridge, or crush it and mix it with Chinese sweet and sour pork (Tangsuyuk) to make a good dish. I’m going to boil it again. (ㅋㅋ)
When I ate fish cake soup at a restaurant, the pot was covered with nurungji at the bottom. So I wanted to copy it. You think it fully works, don’t you?
Actually not like the one from the restaurant. Basically, I had to use skewers and boil it in a pot, but I didn’t have any preparation. (ㅋㅋ) Kelp and anchovies are good to make meat broth, but it is convenient to use seasoning sauces like 국시장국(?). I used the seasoning from the pack of fish cake. You should add plenty of water because nurungji absorbs water quite a lot.
It would be delicious to just put into soup, but I love the texture because of nurungji. It also is chewy and smells great because of brown rice-barley. It tastes better and prettier when you ue vegetables at home.
Can you see the barley at a glance? Because it became soggy, it’s been kept warm. The more you eat, the better it tastes.
If you have lots of nuungji, I strongly recommend you to cook fish cake soup at least once.
Brown rice-barley nurungji is the best.
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