Leave a rice layer in the pot

• Cook the rice in a traditional Korean pot or a stainless steel pot.
• Spoon out the rice, leaving a thin even layer stuck to the bottom and sides on purpose.

Sweeten the rice

• Sprinkle the sugar evenly over the rice layer.

Scorch over low heat

• Set the pot over very low heat.
• Let the rice layer slowly crisp and detach from the pot; shake the pot to check it moves freely.
• Keep it on longer for a crunchier nurungji.

Break up and serve

• Lift the detached rice crust out of the pot and break it into pieces.
• Eat it as a crunchy snack, warm or cooled.