[1] Records of sungnyung can be found in the late Joseon era documents of Imwon Gyeongjeji (임원경제지).

Rice in Korea was traditionally made by using a heavy iron cauldron (like a Dutch oven), with the rice being cooked until all water had been boiled away and a crust made on the bottom of the pot.

[2] Making sungnyung would not only prevent waste of the remaining rice that was sticking to the pot, it would also naturally clear out the pot's insides which made cleaning easier.

[1] The consumption of sungnyung waned as nickel-silver pots and modern electric rice cookers gained popularity, as they do not generally leave a layer of roasted crust after the rice is steamed.

[3] Prepackaged nurungji are also commercially available and can be used to make sungnyung in a short of amount of time by just adding boiling water.