Sungnyung
dish / dish-sungnyung
スンニュン
On this page (3 sections)
Short definition
A Korean drink made by adding water to nurungji, the scorched rice at the bottom of a pot, and simmering it. It is often drunk after a meal.
A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.
Other names: 숭늉 (ko), sungnyung (ko)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (1)
Sungnyung is produced through: The Encyclopedia of Korean Culture explains that during the steaming stage in a traditional pot, the pot bottom rises to 220–250°C; after 3–4 minutes at this temperature, rice browning (the Maillard reaction) occurs, starch breaks down in the browned nurungji portion to produce glucose and components of a savory aroma, and simmering it with water produces sungnyung with 「こうばしく穏やかな味(구수하고 푸근한 맛)」 (in translation: "a savory, gentle taste").contextual
Scope: A general description of preparation in a traditional pot (gamasot).
「가마솥에...뜸을 들이는 과정에서 솥바닥은 수분이 없어져서 220∼250℃까지 올라간다. 이 온도에서 3, 4분간 있게 되면 쌀의 갈변이 일어나고...구수한 냄새의 성분이 생기게 된다...구수하고 푸근한 맛의 숭늉이 되는 것이다」 (in translation: "In the cauldron...during the resting stage of rice cooking, moisture disappears from the bottom of the pot, and its temperature rises to 220∼250℃. If it remains at this temperature for 3, 4 minutes, the rice browns...components responsible for a toasted, savory aroma form...it becomes sungnyung with a toasted, savory and comforting flavor.")
Limitations: It does not mention bitterness (쓴맛).
Source: 숭늉（韓国民族文化大百科事典） (황혜성, 1995) · full text checked
Show data
dish-sungnyung —is_produced_through→ "The Encyclopedia of Korean Culture explains that during the steaming stage in a traditional pot, the pot bottom rises to 220–250°C; after 3–4 minutes at this temperature, rice browning (the Maillard reaction) occurs, starch breaks down in the browned nurungji portion to produce glucose and components of a savory aroma, and simmering it with water produces sungnyung with 「こうばしく穏やかな味(구수하고 푸근한 맛)」 (in translation: "a savory, gentle taste")."claim: clm-sungnyung-maillard-temp / type: processing / updated: 2026-09-02