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 cookers 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.
- Nurungji, crispy rice
- Hyeonmi cha, a Korean infusion made from toasted brown rice
- Oksusu cha, a Korean infusion made from toasted corn
- Boricha, an infusion 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
- Korean cuisine
- (Korean) The nutritional properties of sungnyung, Gukmin Ilbo, 2006-03-27. Retrieved 2010-06-26.