Euneo-juk (Korean Sweetfish Porridge)
Euneo-juk is a traditional Korean porridge built around sweetfish, a small river fish prized for its delicate flesh. The fish is simmered whole, picked from the bones, and the carcass can go back into the pot to deepen the broth. Doenjang, gochujang, and ginger season the rice, while water celery, crown daisy, chili, and perilla finish it with a fresh, herbal edge.
Instructions
Soak the rice in cold water while you prepare the fish.
Remove the viscera from the sweetfish and wash it well in cold water. Put the fish in a pot, cover with the 2 L of water, and boil until the fish is cooked through.
Lift the fish out and keep the cooking water. Pull the flesh off the bones and set it aside. For a stronger broth, put the bones back into the water and keep cooking, then remove them.
Stir the doenjang, gochujang, and ginger into the fish broth. The source gives no amounts for these, so add them to your own taste.
Drain the rice, add it to the broth, and cook until the grains are tender.
Add the water celery, crown daisy, green chili, and perilla leaves. Simmer until the greens are as soft as you like them.
Return the reserved fish meat to the pot, warm it through briefly, and serve.
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