The completion of stone pot rice: crispy rice and digestion 👍

The perfect rice in a pot is the crispy rice at the bottom, right~~~

Instead of just putting rice and cooking it, add mixed grains.

Nureungji is more savory and tastes better.

Add oats and lentils as well.

Please also add some black soybeans (Seoritae).

Nureungji is said to be very helpful for digestion.

However, this is not recommended for individuals with high blood sugar.

People with low blood sugar like my mom have been drinking roasted rice tea these days.

◇ Crispy scorched rice flavor, aids digestion

Nurungji is made from rice that sticks to the bottom. When the moisture from the bottom of the rice cooker seeps into the rice grains or evaporates, the temperature rises to 220-250 degrees Celsius, and over time, it turns yellow.

The Maillard reaction, in which proteins and carbohydrates turn brown at high temperatures, produces a brown pigment called melanoidin. Substances generated through this browning reaction are known to have antioxidant and antimicrobial properties.

Dextrin, which gives the toasted rice its nutty flavor, aids digestion. During the breakdown of starch, substances called glucose and dextrin are produced, and among them, dextrin helps with digestion.

It is also rich in amino acids and dietary fiber, which are effective ingredients for hangover relief. Sungnyung helps neutralize the increased acidity of the body caused by consuming foods high in sodium, bringing it to an alkaline state. It is also good for refreshing the mouth after a meal when saltiness remains.