| Alternative names | Sweetfish porridge |
|---|---|
| Type | Juk |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Sweetfish,rice |
| Korean name | |
| Hangul | 은어죽 |
|---|---|
| Hanja | 銀魚粥 |
| Revised Romanization | euneo-juk |
| McCune–Reischauer | ŭnŏ-juk |
| IPA | [ɯ.nʌ.dʑuk̚] |
Euneo-juk (Korean: 은어죽;Hanja: 銀魚粥) orsweetfish porridge is a type of Korean porridge, orjuk, made withsweetfish andrice.
Preparation of the soup usually involves boilingsweetfish to makestock, deboning the boiled fish for inclusion in the porridge, and boiling soakedrice in the stock.[1]
InSouth Jeolla Province, the porridge is made withglutinous rice, freshginseng,chestnuts, andjujubes.[1][2] The soup is usually seasoned with mincedgarlic, gratedginger, salt, andsesame oil.[1][2]
InNorth Gyeongsang Province, sweetfish stock is first seasoned withdoenjang (soybean paste) andgochujang (chili paste). Aromatics are added to the soaked rice (usually choppedscallions, minced garlic, and grated ginger), followed bysujebi (torn wheat flour dough) and vegetables such aschili peppers,kkaennip (perilla leaves),waterdropwort, andcrown daisy greens.[1][3]
InSouth Gyeongsang Province, boned sweetfish is stir-fried insesame oil. Finely dicedonions andcarrots[1][4] are then added to the rice andstock. The porridge is seasoned with salt to finish.[1][4]
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