Sungnyung

Sungnyung
Korean name
Hangul	숭늉
Revised Romanization	sungnyung
McCune–Reischauer	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.

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 the ability to cook sungnyung. In some supermarkets, a powdered form of nurungji can be found, which can be used to make sungnyung in a short of amount of time by just adding boiling water.

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

See 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