Euneo-juk (Korean Sweetfish Porridge)

Introduction

Euneo-juk is a Korean fish porridge that transforms whole sweetfish, doenjang, and gochujang into a savory, herb-forward broth thickened with rice. The fish simmers first to build the base, then the rice cooks directly in that broth, absorbing the umami while the fresh greens and chili are added at the end to stay bright and textured. This is a complete, nourishing meal that works for lunch or dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 3–4

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

Instructions

1. Soak rice in cold water.
2. Remove fish viscera, and wash fish well in cold water. Place fish in a pot and cover with water. Boil until the fish is cooked through.
3. Remove the fish, and save the cooking water. Remove the fish flesh from the bones, and reserve it. If desired, return the remaining fish carcass to the cooking water and continue cooking to make a stronger broth. Remove the fish carcass.
4. Add the doenjang, gochujang, and ginger to the fish broth.
5. Drain the rice and add to the broth. Cook until rice is tender.
6. Add water celery, crown daisy, chili, and perilla leaves to the soup.
7. Simmer soup until greens are cooked as desired.
8. Return the cooked fish meat to the soup, and serve.

Variations

Richer broth: After removing the fish carcass, simmer it for an additional 10–15 minutes before discarding it to build deeper, more concentrated flavor.

Extra vegetables: Add diced radish or carrot in the same step as the water celery and crown daisy to introduce sweetness and texture variation.

Mild heat: Use less gochujang or omit it entirely if you prefer a cleaner, less spicy broth; doenjang alone provides sufficient umami.

Thicker consistency: Cook the rice a few minutes longer or mash a small portion of the cooked rice against the pot side to release starch and thicken the porridge.

Tender greens swap: Replace water celery or crown daisy with spinach or bok choy if your market doesn’t carry the traditional varieties; timing remains the same.

Tips for Success

Don’t skip soaking the rice: Even a quick 10-minute soak helps the rice cook more evenly and break down slightly, thickening the broth naturally.

Save the cooking water: The water in which the fish simmers is where all the flavor lives; don’t discard it. This broth is the foundation of the entire dish.

Add greens at the right moment: Stir in the fresh herbs only when the rice is nearly tender; they need just a few minutes to soften without becoming mushy or losing their fresh edge.

Taste before serving: Doenjang and gochujang vary in saltiness and spice between brands. Add a pinch of salt or a touch more gochujang only after the rice is cooked so you don’t over-season the long-simmering broth.

Watch the simmer, not a timer: Every stovetop cooks differently. The rice is done when it breaks apart easily when pressed against the side of the pot with a spoon, not by the clock.

Storage and Reheating

Store the porridge in an airtight container in the refrigerator for up to 3 days. The rice will continue to absorb liquid, thickening the porridge; stir in a splash of water or broth when reheating to reach your preferred consistency.

Reheat on the stovetop over medium heat, stirring occasionally and adding water as needed, until it reaches a simmer (about 5–7 minutes). Microwave reheating works but can create hot spots; heat in 1-minute intervals, stirring between each, until warmed through.

FAQ

Can I use a different fish?

Yes. Any white fish with similar size and texture—mackerel, trout, or sea bream—will work. Oily fish will add richness; leaner fish will yield a lighter broth. Adjust cooking time slightly if the fish is significantly larger or smaller than sweetfish.

What if I can’t find water celery or crown daisy?

Spinach, arugula, mustard greens, or even finely chopped cabbage are reasonable substitutes. Add them in the same step and watch closely, as tender greens wilt faster than the traditional varieties.

Can I make this ahead and freeze it?

The porridge stores well in the refrigerator for 3 days but doesn’t freeze successfully. If you want to prep ahead, cook everything except the greens, store it in the fridge, and add the fresh herbs when you reheat and serve.

Why does the rice break down into the broth instead of staying separate?

That’s intentional. The rice cooks directly in the fish broth and softens completely, thickening it into a porridge consistency. If you prefer a brothier soup with visible rice grains, reduce the cooking time or use less rice, but this changes the dish fundamentally.