Sungnyung
Encyclopedia
Sungnyung is a traditional Korea
n beverage made from boiled 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.
Records of sungnyung can be found in the late Joseon
era documents of Imwon Gyeongjeji (임원경제지) and also in the 12th century Chinese Song Dynasty
's Gyerim Yusa (hangul:계림유사, hanja:鷄林類事) which supports the theory that sungnyung has been eaten since the Goryeo
period.
Rice in Korea was traditionally made by using a heavy iron cauldrons (like a Dutch oven
), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making sungnyung would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's insides which made cleaning easier. As sungnyung was made after rice had been served, it typically served after the meal.
The consumption of 'sungnyung' waned as nickel-silver pots and modern electric rice cooker
s gained popularity, as they do not generally leave a layer of roasted crust after the rice is steamed. However, in the late 20th century 'sungnyung' began to gain popularity again and many electric rice cookers now come with the ability to cook sungnyung. Prepackaged nurungji
are also commercially available and can be used to make sungnyung in a short of amount of time by just adding boiling water.
Korea
Korea ) is an East Asian geographic region that is currently divided into two separate sovereign states — North Korea and South Korea. Located on the Korean Peninsula, Korea is bordered by the People's Republic of China to the northwest, Russia to the northeast, and is separated from Japan to the...
n beverage made from boiled scorched rice
Rice
Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
.
This drink is typically made from nurungji
Nurungji
Nurungji is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot...
, 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.
Records of sungnyung can be found in the late Joseon
Joseon
Joseon, Chosŏn, Choseon or Chosun are English spellings of the Korean *word for "Korea". It may refer to:*Korea*Gojoseon, the first Korean kingdom, from 2333 BC to 108 BC.*Joseon Dynasty of Korea, from AD 1392 to 1910....
era documents of Imwon Gyeongjeji (임원경제지) and also in the 12th century Chinese Song Dynasty
Song Dynasty
The Song Dynasty was a ruling dynasty in China between 960 and 1279; it succeeded the Five Dynasties and Ten Kingdoms Period, and was followed by the Yuan Dynasty. It was the first government in world history to issue banknotes or paper money, and the first Chinese government to establish a...
's Gyerim Yusa (hangul:계림유사, hanja:鷄林類事) which supports the theory that sungnyung has been eaten since the Goryeo
Goryeo
The Goryeo Dynasty or Koryŏ was a Korean dynasty established in 918 by Emperor Taejo. Korea gets its name from this kingdom which came to be pronounced Korea. It united the Later Three Kingdoms in 936 and ruled most of the Korean peninsula until it was removed by the Joseon dynasty in 1392...
period.
Rice in Korea was traditionally made by using a heavy iron cauldrons (like a Dutch oven
Dutch oven
A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens have been used as cooking vessels for hundreds of years....
), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot. Making sungnyung would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's insides which made cleaning easier. As sungnyung was made after rice had been served, it typically served after the meal.
The consumption of 'sungnyung' waned as nickel-silver pots and modern electric rice cooker
Rice cooker
A rice cooker or rice steamer is a container or kitchen appliance dedicated to cooking rice. Rice can also be cooked in general-purpose saucepans.-Overview:...
s gained popularity, as they do not generally leave a layer of roasted crust after the rice is steamed. However, in the late 20th century 'sungnyung' began to gain popularity again and many electric rice cookers now come with the ability to cook sungnyung. Prepackaged nurungji
Nurungji
Nurungji is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot...
are also commercially available and can be used to make sungnyung in a short of amount of time by just adding boiling water.
See also
- NurungjiNurungjiNurungji is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot...
, crispy rice - Hyeonmi chaHyeonmi chaHyeonmi cha is a tisane made from roasted brown rice.To make hyeonmi cha, brown rice is washed, then roasted in a pot. Then water is poured into the pot, brought to a boil, and then simmered for approximately ten minutes...
, a Korean tisane made from toasted brown rice - Oksusu chaOksusu chaOksusu cha is a traditional Korean tisane made from boiled roasted corn kernels.The variety of corn most often used is called Gang-naeng-i , which is usually grown in the area of Gangneung, a city in the Gangwon province on South Korea's eastern coast, thus making this drink particularly popular...
, a Korean tisane made from toasted corn - BorichaMugichaRoasted barley tea is a caffeine-free, roasted-grain-based tisane made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine...
, a tisane made from toasted barley - GenmaichaGenmaichais the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn...
, a Japanese tea made from toasted brown rice mixed with green tea - SikhyeSikhyeSikhye is a traditional sweet Korean rice beverage, usually served as a dessert...
, a sweet Korean drink made from rice - Herbal tea
- Korean cuisine