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Ottogi Nurungji Scorched Rice, Crunchy Rice in Cup 60g
Ottogi Nurungji Scorched Rice, Crunchy Rice in Cup 60g
what makes Ottogi Nurungji Scorched Rice, Crunchy Rice in Cup 60g different
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Ottogi's Scorched Rice has the traditional taste that is preserved by scorching rice on an iron plate. It is well known in Korea as a snack that has a crispy texture and rich taste. Great healthy snack for busy people. How to make delicious Nurungji 1. pour boiling water into the bowl of Nurungji 2. wait for about 3-4 min and stir it well and enjoy it!
Ingredients
Rice. Contains: Gluten contains cereals
Nutrition per 100 grams
| Energy | 1561KJ/373Kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
87g 0g |
| Protein | 7g |
| Natrium (Salt) | 0g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Ingredients
Rice. Contains: Gluten contains cereals
Nutrition per 100 grams
| Energy | 1561KJ/373Kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
87g 0g |
| Protein | 7g |
| Natrium (Salt) | 0g |
Important Information
Product packaging, specifications, BBD and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.
Often bought together
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Often bought together
You can still love this!
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Rice and Co in Korea und Japan
Did you know that people in Japan and Korea eat rice almost every day? Rice in Japan and Korea refers to a number of short-grain cultivars rice including ordinary rice and glutinous rice. Atomic rice, which is regarded as the beginning of Japanese rice, was cultivated in Jomon period about 3,000 years ago. After the war, the rice which became the staple food of the Japanese, contains a lot of energy sources. It has a high digestion and absorption rate, and it is also a protein source that makes up the body. Also, rice goes well with any side dishes such as fish and meat. Japanese meals, mainly of rice, are said to have good nutritional balance and are drawing attention internationally. Enjoy a fantastic range of rices from different rice-growing regions of both countries at NikanKitchen.com, and feel authentic Japanese and Korean humble grain that feeds the entire Japanese and Korean nation.
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