Eojuk (Korean Freshwater Fish Porridge)
Quick answer
- Total time
- 80 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The freshwater fish disappears entirely, its flesh dissolved into a spicy gochujang and doenjang broth thick with both rice and thin somyeon noodles.
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Perilla seed powder and perilla leaves are strong enough that the muddy taste river fish can have barely registers. Fine bones can survive even several strainings, so eat slowly.
Ingredients
Instructions
- 1
Wash the rice and soak in water for 30 minutes, then clean the freshwater fish and remove the internal organs.
- 2
In a pot, combine the fish and water, and simmer for 40 minutes until the fish meat is very soft and falling apart.
- 3
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.
- 4
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.
- 5
Stir constantly to prevent the rice from sticking to the bottom of the pot, and cook until the rice grains are soft.
- 6
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.
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