Dawon Food Barley Nurungji 1kg

The savory flavor of nurungji aids digestion
Nurungji is made when rice sticks to the surface. As moisture from the bottom of the rice cooker seeps into the rice grains or evaporates, the temperature rises to 220-250 degrees Celsius, turning it yellow over time. This brown pigment, melanoidin, is created by the Maillard reaction, where proteins and carbohydrates undergo a browning process at high temperatures. These browning reactions are known to have antioxidant and antibacterial properties.

Dextrin, which gives nurungji its savory flavor, aids digestion. The breakdown of starch produces glucose and dextrin, the latter of which aids digestion. It's also rich in amino acids and dietary fiber, which are effective hangover relievers. Soongnyung, a soup made with nurungji, neutralizes the body's acidity, which increases after eating high-sodium foods, by making it alkaline. It is also good for refreshing the mouth after a meal to remove any remaining saltiness.

보리누룽지 is made of 70% rice and 30% barley Korean grown. This is also made without any perm-gaesae, processed only from our well-selected rice and barley. It's great for portable rations when hiking, fishing, or driving, and for children and the elderly when boiled.  It is also authentic korean traditional to make the tea with nurungji. Just add 100g of this nurungji to 400ml~500ml of water (2 cups) and boil for 7~10 minutes. Serve with a simple side dish.