Euneo-juk (Korean Sweetfish Porridge)
South Korea
Published method, 8 steps.
Ingredients
- 180 g uncooked rice
- 200 g whole sweetfish, cleaned and gutted
- 2 L water
- Doenjang
- Gochujang
- Fresh ginger
- 50 g water celery (Oenanthe javanica) greens
- 30 g crown daisy greens
- 30 g green chili, sliced
- 10 g perilla leaves, sliced