There are no instructions on the back, and when I tried googling, the search results that came up were all for from-scratch nurunji. My questions are:
1. Is it as simple as putting into boiling or just-boiled water?
2. I’m having one of those days where washing and making rice just feels like too much, but I’m craving doenjang jjigae. Would it be weird or wrong to use one of the things in this pack instead?
by burnt—–toast
6 Comments
I think this is more or less eaten as snack. like potato chip or granola bar.
I use this by heating up water and dropping some in. I eat this when I’m sick. Sometimes I make it thicker by adding more. It’s really up to you.
you eat it
I wouldn’t put this in the soup since it’s a stronger tasting soup and I see this as kind of a specialty 누룽지 with the sweet potato. I prefer to toast the store bought 누룽지 on a skillet. If you have those days where cooking rice is too much there’s cooked rice in containers that you can put in microwaves. If you’re comfortable with reheating plastic wrap freezing home cooked rice and reheating in the microwave works too when you’re in a pinch.
I would put some of this into a bowl, then pour hot water or hot barley tea on top. Yes, you can have this along with doenjang jigae on the side. Hope you feel well.
I saw bags of this at Assi in North Wales, PA this past weekend. It was in bigger “chunks” that you could eat of of the bag. One of my favorite parts of making bibimbap, too! Maangchi calls it “Tikki-tikki” rice for the sound it makes in the dolsot.