Nurungji, or Korean scorched rice, refers to the crispy layer of rice that forms at the bottom of a pot or cooking vessel. The resourceful dish can be eaten on its own, steeped in hot water as tea or ...
Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...
Faced with shortages and rising prices for domestic rice, many Japanese are doing what was once unthinkable — buying a foreign variety. By John Yoon and Hisako Ueno John Yoon reported from a ...
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