Euneo-juk (korean Sweetfish Porridge)

Ingredients

• 180 g uncooked rice
• 200 g sweetfish, cleaned and gutted
• 2 l water
• to taste doenjang
• to taste gochujang
• to taste ginger
• 50 g water celery greens
• 30 g crown daisy greens
• 30 g green chili
• 10 g perilla leaves

Steps

1. Soak the rice in cold water.
2. Remove the fish viscera.
3. Wash the fish well in cold water.
4. Place the fish in a pot.
5. Cover with water.
6. Boil until the fish is cooked through.
7. Remove the fish.
8. Save the cooking water.
9. Remove the fish flesh from the bones.
10. Reserve it.
11. If desired, return the remaining fish carcass to the cooking water.
12. Continue cooking to make a stronger broth.
13. Remove the fish carcass.
14. Add the doenjang, gochujang, and ginger to the fish broth.
15. Drain the rice.
16. Add the rice to the broth.
17. Cook until the rice is tender.
18. Add the water celery, crown daisy, chili, and perilla leaves to the soup.
19. Simmer the soup until the greens are cooked as desired.
20. Return the cooked fish meat to the soup.
21. Serve.