Euneo-juk (Korean Sweetfish Porridge)
Euneojuk is a traditional Korean food. In English, it can be translated as sweetfish porridge.
Source and licence
"Euneo-juk (Korean Sweetfish Porridge)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Euneo-juk_(Korean_Sweetfish_Porridge), revision 4518397), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Euneo-juk_(Korean_Sweetfish_Porridge)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518397
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
South Korea. Associated with South Korea by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 180 g uncooked rice
- 200 g whole sweetfish, cleaned and gutted
- 2 L water
- Doenjang
- Gochujang
- Fresh ginger
- 50 g water celery (Oenanthe javanica) greens
- 30 g crown daisy greens
- 30 g green chili, sliced
- 10 g perilla leaves, sliced
Method
- Soak rice in cold water.
- Remove fish viscera, and wash fish well in cold water. Place fish in a pot and cover with water. Boil until the fish is cooked through.
- Remove the fish, and save the cooking water. Remove the fish flesh from the bones, and reserve it. If desired, return the remaining fish carcass to the cooking water and continue cooking to make a stronger broth. Remove the fish carcass.
- Add the doenjang, gochujang, and ginger to the fish broth.
- Drain the rice and add to the broth. Cook until rice is tender.
- Add water celery, crown daisy, chili, and perilla leaves to the soup.
- Simmer soup until greens are cooked as desired.
- Return the cooked fish meat to the soup, and serve.