Sungnyung

Infobox Korean name


hangul=숭늉
rr=sungnyung
mr=sungnyung

"Sungnyung" is a traditional Korean beverage made from boiled scorched rice.

This drink is typically made from the "nurungji", or roasted (but not charred) crust of rice that forms on the bottom of a pot after cooking rice. Boiling water is poured on this brown crust, the pot is covered, and it is allowed to simmer until the water gains enough flavor of the scorched rice.

It should be noted that this drink is usually made using a traditional cooking pot (made of heavy iron, like a Dutch oven), as modern electric rice cookers do not generally leave a layer of roasted crust after the rice is steamed.

With the advent of modern electric rice cookers, "sungnyung" has lost its popularity over time and it is now considered nostalgia. However, in the late 20th century it began to gain popularity again and many electric rice cookers now come with an ability to cook "sungnyung". In a supermarket, a powdered form of "nurungji" can be found, which can be used to make "sungnyung" in short of amount of time with just a boiling water.

For some Koreans who do not have a strong appetite in the morning, "sungnyung" can be substituted for a regular breakfast. Normally, this drink is typically served after a meal.

ee also

*Hyeonmi cha, a Korean tisane made from toasted brown rice
*Oksusu cha, a Korean tisane made from toasted corn
*Boricha, a tisane made from toasted barley
*Genmaicha, a Japanese tea made from toasted brown rice mixed with green tea
*Sikhye, a sweet Korean drink made from rice
*Herbal tea
*Korean cuisine