Quinoa nurungji (Japgok nurungji: 잡곡 누룽지)

Combine the grains and seeds in the inner pot of the pressure cooker. Cover with cold water and carefully tilt the pot to slowly pour out the water, taking care not to pour out any grains or seeds. Swish the wet grains and seeds around in the pot with one hand, then fill the pot with cold water again. Swish, and drain, do this a few more times, changing the water each time, until the water runs clear. Drain as much of the water as you can. The grains and seeds will still be wet. Add 3 cups cold water. Dry off the outside of the pot and place it into the pressure cooker. Close the lid, set for multigrain rice, press start and let it cook. When it finishes, fluff it with a rice scoop and then use.

Evenly spread the rice with a rice scoop or a wooden spoon over the bottom of 16-by-12-inch baking sheet lined with parchment paper. Dip both your hands into a small bowl of cold water and then press down on top of the rice so that it's packed and all sticks together. Preheat your oven to 400°F (204˚C) and bake it for 1 hour on the middle rack. Cut into cubes and bake some more Remove it from the oven and put it on the kitchen table. Flip it over using a large spatula and remove the parchment paper. Divide into 12 to 16 pieces with a spatula or a scraper, then cut with kitchen scissors to totally separate them but leave them in place. Put it back to the oven and bake for another 30 minutes until very crunchy and nutty.

Remove from the oven and let it cool down. Let it cool down a little bit. Then carefully separate each piece of nurungji and put them into a plastic bag or an airtight container.

When you're ready to make soup with them, add 2 or 3 pieces into a saucepan for one serving. Add a little more than enough water to submerge the nurungji, boil, and then simmer until the soup is flavorful and the grains are soft. Serve with kimchi or with a few more side dishes.