Talk:Nurungji

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Literal meaning[edit]

What is the literal meaning of "nurungji"? Badagnani 21:05, 23 April 2006 (UTC)[reply]

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)[reply]

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)[reply]

And 黃 means yellow as well. --Kjoonlee 08:32, 1 October 2006 (UTC)[reply]

That makes a lot of sense. Can you find a source for that? -- Visviva 09:11, 1 October 2006 (UTC)[reply]

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)[reply]

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)[reply]

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)[reply]

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)[reply]

Found the name of that Vietnamese dish: it is cơm rượu. Badagnani (talk) 03:07, 1 March 2008 (UTC)[reply]

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)[reply]

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)[reply]

Article created at guoba. Badagnani (talk) 09:19, 4 March 2008 (UTC)[reply]

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)[reply]

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)[reply]

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)[reply]

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)[reply]