|Alternative names||Sweetfish porridge|
|Place of origin||Korea|
|Associated national cuisine||Korean cuisine|
|Main ingredients||Sweetfish, rice|
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 (soybean paste) and gochujang (chili paste). Aromatics are added to the soaked rice (usually chopped scallions, minced garlic, and grated ginger), followed by sujebi (teared wheat flour dough) and vegetables such as chili peppers, kkaennip (perilla leaves), 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.
- Rural Development Administration. "Euneo-juk" 은어죽. Naver (in Korean). Retrieved 29 April 2017.
- "Euneo Juk" 은어죽. Korean Traditional Knowledge Portal. Korean Intellectual Property Office. Retrieved 29 April 2017.
- "Eun a juk" 은어죽 [sweetfish porridge]. Korean Traditional Knowledge Portal. Korean Intellectual Property Office. Retrieved 29 April 2017.
- "Euneo juk" 은어죽 [Sweetfish Porridge]. Korean Traditional Knowledge Portal. Korean Intellectual Property Office. Retrieved 29 April 2017.
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