Eojuk (Korean Freshwater Fish Porridge)
Quick answer
- Total time
- 80 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A thick porridge made by simmering freshwater fish, straining out the bones, and cooking the broth with gochujang, rice, and thin noodles.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash the rice and soak in water for 30 minutes, then clean the freshwater fish and remove the internal organs.
- 2Control
In a pot, combine the fish and water, and simmer for 40 minutes until the fish meat is very soft and falling apart.
- 3Heat
Pass the cooked fish and broth through a fine-mesh sieve more than once.
Press the flesh through the sieve and discard all remaining bones.
- 4Control
Pour the broth back into the pot, add red chili paste, soybean paste, minced garlic, and the soaked rice, and bring to a boil over medium heat.
- 5Heat
Stir constantly to prevent the rice from sticking to the bottom of the pot, and cook until the rice grains are soft.
- 6Heat
Add the thin noodles and sliced perilla leaves and cook for 3 to 4 minutes.
When the noodles are tender, stir in the perilla powder.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Full-bodied broth from simmered freshwater fish
- Finish cue
- When the noodles are tender, stir in the perilla powder.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
80min, 9 ingredients
Category median
38.5min, 8 ingredients
Based on 214 recipes
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