I made a simple nurungji breakfast in Florence, Italy. The multi-grain nurungji made with quinoa, glutinous rice, brown rice, and black rice was very light so I could carry some with me overseas. The nurungji recipe was posted a while ago. https://www.maangchi.com/recipe/quinoa-nurungjiThe kimchi and pickled pollock roe (myeongnanjeot) was purchased from a Korean grocery store in Rome where I did a short meetup with my readers. I'll continue to share what I had and what I made in Italy through my short videos. Hopefully you may get some ideas from my experience! Happy cooking!
