''Euneo-juk'' () or sweetfish porridge is a type of Korean porridge, or '' juk'', made with sweetfish and

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

Preparation

Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked

in the stock. In

South Jeolla Province South Jeolla Province (; ''Jeollanam-do''; ), also known as Jeonnam, is a province of South Korea. South Jeolla has a population of 1,902,324 (2014) and has a geographic area of located in the Honam region at the southwestern tip of the Korean ...

, the porridge is made with glutinous rice, fresh

ginseng Ginseng () is the root of plants in the genus '' Panax'', such as Korean ginseng ('' P. ginseng''), South China ginseng ('' P. notoginseng''), and American ginseng ('' P. quinquefolius''), typically characterized by the presence of ginsenosides ...

, chestnuts, and

jujube Jujube (), sometimes jujuba, known by the scientific name ''Ziziphus jujuba'' and also called red date, Chinese date, and Chinese jujube, is a species in the genus '' Ziziphus'' in the buckthorn family Rhamnaceae. Description It is a smal ...

s. The soup is usually seasoned with minced garlic, grated ginger, salt, and

sesame oil Sesame oil is an edible vegetable oil derived from sesame seeds. The oil is one of the earliest-known crop-based oils. Worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. ...

. In

North Gyeongsang Province North Gyeongsang Province ( ko, 경상북도, translit=Gyeongsangbuk-do, ) is a province in eastern South Korea. The province was formed in 1896 from the northern half of the former Gyeongsang province, and remained a province of Korea until the ...

, sweetfish stock is first seasoned with ''

doenjang ''Doenjang'' * (; "thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production. It is sometimes used as a relish. History The earliest soybean fer ...

'' (soybean paste) and gochujang (chili paste). Aromatics are added to the soaked rice (usually chopped

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...

s, minced garlic, and grated ginger), followed by '' sujebi'' (torn wheat flour dough) and vegetables such as

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s, ''

kkaennip ''Perilla frutescens'', commonly called deulkkae, perilla or Korean perilla, is a species of ''Perilla'' in the mint family Lamiaceae. It is an annual plant native to Southeast Asia and Indian highlands, and is traditionally grown in the Korean ...

'' (perilla leaves), waterdropwort, and crown daisy greens. In

South Gyeongsang Province South Gyeongsang Province ( ko, 경상남도, translit=Gyeongsangnam-do, ) is a province in the southeast of South Korea. The provincial capital is at Changwon. It is adjacent to the major metropolitan center and port of Busan. The UNESCO World H ...

, boned sweetfish is stir-fried in

. Finely diced

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish.

References

Fish dishes Juk Korean seafood dishes {{Korea-cuisine-stub

Preparation

See also

References