Euneo-juk

Euneo-juk or sweetfish porridge is a type of Korean porridge, or juk, made with sweetfish and rice.

Preparation

Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice in the stock.
In South Jeolla Province, the porridge is made with glutinous rice, fresh ginseng, chestnuts, and jujubes. The soup is usually seasoned with minced garlic, grated ginger, salt, and sesame oil.
In North Gyeongsang Province, sweetfish stock is first seasoned with doenjang and gochujang. Aromatics are added to the soaked rice, followed by sujebi and vegetables such as chili peppers, kkaennip, waterdropwort, and crown daisy greens.
In South Gyeongsang Province, boned sweetfish is stir-fried in sesame oil. Finely diced onions and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish.