Learn how to make scorched rice in the air fryer with just 1 ingredient. This Korean air fryer nurungji is crunchy, nutty, addicting, and so easy!
If you grew up in a Korean household, Korean scorched rice, or nurungji (“누룽지”), is a staple treat you can enjoy after cooking rice. Because of its crunchy, addicting texture that’s similar to chips, it’s popular amongst kids and I used to love it growing up. It’s still something I never turn down when offered to me.
In This Post…
- What is Korean Nurungji?
- Korean Air Fryer Scorched Rice Recipe
- Ingredients in Korean Nurungji Recipe
- Directions: How to Make Scorched Rice in the Air Fryer
- Printable Recipe
What is Korean Nurungji?
Nurungji (“누룽지”) is Korean scorched rice (or Korean burnt rice) that is made when cooking rice on the stovetop. When cooked in a pot, the bottom layer of the rice is close to the flames so it can form a scorched layer that hardens and gets crunchy and crispy. This layer becomes a delicious and nutty treat, and many households will let their rice cook a bit longer to achieve this amazing bottom texture. I remember getting so excited for my Korean burnt rice at the end of my meal!
Korean Air Fryer Scorched Rice Recipe
While traditional Korean nurungji recipe is naturally made while you are cooking rice when it’s heated for a bit longer, this air fryer nurungji can be made anytime using leftover white rice. I always end up making it after I get Asian takeout and we have leftover rice sitting in the fridge the next day. It’s a great way to repurpose your leftovers and it’s so delicious too!
Ingredients in Korean Nurungji Recipe
All you need is 1 simple ingredient for this Korea nurungji recipe:
- Leftover cooked rice
That’s seriously it! You’ll also need an air fryer (this is the one I have and love) and parchment paper to cook it.
Directions: How to Make Scorched Rice in the Air Fryer
Follow these instructions for how to make nurungji, and you’ll have a yummy and crunchy treat in less than 15 minutes!
- Preheat the air fryer for about 5 minutes before cooking.
- Cut out parchment paper so it fits on the air fryer tray.
- Add rice to the parchment lined air fryer tray in a single layer about 1/2 inch thick.
- Cook until golden brown and crispy in the air fryer.
- Cool for a few minutes, then break it up and enjoy!
Frequently Asked Questions About Air Fryer Nurungji
I recommend leftover cold rice that’s at least a day old. White rice like jasmine or sushi rice work best, but you can also make it with brown rice. Make sure it’s the type of rice that has some sticky starchiness to it.
Korean scorched rice is slightly smoky and nutty, and just really delicious! They are like a crunchier version of rice cakes.
This is totally up to you! It’s delicious on its own, but I know some people like to add some kind of savory banchan (side dish) to it like kimchi or toasted seaweed. I like to sprinkle some furikake on mine, or even dip it in sriracha mayo.
Some Koreans also like to enjoy it as dessert and sprinkle some sugar on it before munching away.
Air fryer nurungji is best served fresh, but you can store leftovers to enjoy later if you want. Cool the pieces completely, then you can store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
For other delicious and easy Korean recipes, check out…
- Fluffy Korean Steamed Eggs (Gyeran Jjim Recipe)
- Korean Cucumber Salad (Oi Muchim Recipe)
- Leftover Rice Dak Juk (Korean Rice Porridge)
- Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim) – Stove Top & Instant Pot Method!
- Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
Air Fryer Nurungji (Korean Scorched Rice Recipe)
- 1½ cup leftover cooked rice at least a day old and cold
- Parchment paper
- Air fryer
- Preheat air fryer to 400 degrees F.
- Cut a parchment paper so it fits on the air fryer tray.
- Add rice on the parchment paper in a single layer about ½ inch thick. You may need to break up the rice a bit to do this.
- Cook in the air fryer for 9-10 minutes if you want it slightly chewy with a crispy layer, or 11-12 minutes for an ultra crunchy texture.
- Remove from the air fryer (it should be in one large piece), then cool for a few minutes.
- Break it up with your hands and enjoy on its own, with kimchi, sugar, furikake, sriracha mayo, or however you want to enjoy it!
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