Pot-cooked short grain rice with nurungji and nurungji tea

Scrub the rice in cold water and drain, washing and draining about three times.

Add one cup of water and leave to soak 30 minutes.

Cook over medium-high heat about 10 minutes, then stir it over.

When the bottom is still a little hard, lower to really low heat and simmer a little longer until done.

For nurungji, cover the lid and cook a few more minutes on very low heat so the bottom browns.

Put some water in, lift the crust out by hand and remove from the heat.

For nurungji tea, pour liquid into the still-hot pot over low heat ('Pour this over low heat'; not named) and let it cook with the browned rice left on the bottom.

Serve the rice with kimchi and other side dishes.