noo-roong-jee is a rice congee/porridge/gruel made from crusty, toasted rice
How Noo-roong-jee Came About
Back in the day when food was scarce, no rice was left behind—not even the crust at the bottom of the pot.
People would just add more water to the pot, scrape and stir, and keep scraping and stirring until all the bits would no longer be stuck.
The rice bits porridge would be served after dinner with some spicy baby shrimp paste, baby squid, kimchee, or just plain. Sometimes the rice crust might be dried out and set aside for another day to make into noo-roong-jee for breakfast. It might be slightly charred, but it would be crusty and hard on its own until it was softened again with boiling water.
Nowadays some Korean restaurants might serve it as a complimentary after-dinner comfort course. For instance, a Korean-run sushi restaurant near us serves noo-roong-jee, and it’s something the Princess looks forward to.
source:
http://sophiaroe.wordpress.com/2011/04/04/noo-roong-jee/
