Talk:Nurungji
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![]() | The contents of the Nurungji page were merged into Scorched rice on 12 October 2017 and it now redirects there. For the contribution history and old versions of the merged article please see its history. |
Literal meaning
[edit]What is the literal meaning of "nurungji"? Badagnani 21:05, 23 April 2006 (UTC)
- Don't think it has one, except "nurungji." The origins of the word are not mentioned in any dictionary I have at hand. I suspect, based on a general similarity of appearance and sound, that the word is related to nuruk, meaning yeast-cake... but that's just speculation. -- Visviva 09:23, 9 May 2006 (UTC)
- It's probably cognate with the irregular verb 눋다 (conjugated 눌어, 눌으니) and the archaic adjective 누를 (as in 누를 黃). 눋다 means to be burnt yellow. --Kjoonlee 08:27, 1 October 2006 (UTC)
- And 黃 means yellow as well. --Kjoonlee 08:32, 1 October 2006 (UTC)
- That makes a lot of sense. Can you find a source for that? -- Visviva 09:11, 1 October 2006 (UTC)
- That was just some speculation, although all the basic facts can be trivially verified in any decent Korean dictionary. I had a brief look just now, but couldn't find any reliable sources. --Kjoonlee 10:15, 1 October 2006 (UTC)
- If we're able to source this, we'll have the best-documented article about nurungji available in English (or possibly in any language) on the Internet. Good job, guys! Badagnani 18:24, 1 October 2006 (UTC)
- That was just some speculation, although all the basic facts can be trivially verified in any decent Korean dictionary. I had a brief look just now, but couldn't find any reliable sources. --Kjoonlee 10:15, 1 October 2006 (UTC)
- That makes a lot of sense. Can you find a source for that? -- Visviva 09:11, 1 October 2006 (UTC)
- I thought the connection with nuruk was improbable because nurungji and maggeolli are very different. But come to think of it, nuruk goes into making doenjang/miso. The soybean blocks (meju) that are used to make doenjang are yellow as well. 221.153.157.115 06:27, 2 October 2006 (UTC)
- In Vietnam, there is a drink just like makkeolli that is never drunk "as is" but always eaten with a spoon as a dessert, with a rice cake floating in it. I learned this after drinking makkeolli with my Vietnamese music teacher in a New York Koreatown restaurant last year. He tasted it and said that they have something just like that in Vietnam. Maybe this is of interest. Badagnani 06:30, 2 October 2006 (UTC)
- Found the name of that Vietnamese dish: it is cơm rượu. Badagnani (talk) 03:07, 1 March 2008 (UTC)
- I know the discussion is a bit old, but I expanded the article and added all the citations and references needed for the meaning of nurungji. Cheers. Nuyos (talk) 15:15, 10 June 2010 (UTC)
Chinese "crispy rice"
[edit]There appears to be a Chinese equivalent to nurungji, called 鍋耙 (guoba). Badagnani (talk) 10:11, 25 November 2007 (UTC)
Article created at guoba. Badagnani (talk) 09:19, 4 March 2008 (UTC)
Japanese version
[edit]Is the Japanese version called okoge (おこげ or お焦げ)? Does it need its own article? Badagnani (talk) 09:19, 4 March 2008 (UTC)
Merge proposal
[edit]There's a proposal to merge all four Asian crispy rice dishes (nurungji, guoba, cơm cháy, and okoge) into a single article, possibly titled crispy rice. This would be similar to the way soy sauce is broken by country. Badagnani (talk) 06:27, 9 March 2008 (UTC)
- I guess not, because with the similar name, food manufactures produce puffed snacks. Soy sauce is well known in English speaking world, but the dishes are not with your new naming. --Appletrees (talk) 07:12, 9 March 2008 (UTC)
I was not the one proposing such a merge into a single article; it was User:Sjschen. All four (nurungji, guoba, cơm cháy, and okoge) are essentially the same food, though seasoned differently. There would, of course, be redirects from all four Asian names. Badagnani (talk) 07:15, 9 March 2008 (UTC)