Eojuk

About the dish

A savory porridge born of riverside fishing. Eojuk is a porridge of freshwater fish simmered until soft, the flesh picked off and cooked with rice. It carries the mood of cheollyeop — catching and cooking fish by the river — a true country dish.

Key ingredient

Freshwater fish (minmul-gogi) — a protein-rich inland tonic ingredient; unsaturated fats support vascular health; amino acids aid recovery of vigor. In season summer; from inland rivers and streams.

Ingredients

Mackerel 400g (1), rice 360g (2 cups), water 2.4L (12 cups), sesame oil 1 tbsp, salt 4 tsp

Simple recipe

1. Rinse the rice, soak over 2 hours, then drain.
2. Trim the mackerel of head and fins, debone, and mince only the flesh.
3. Heat sesame oil in a pot and stir-fry the soaked rice.
4. Add water and boil; when the grains swell, add the minced mackerel.
5. Season with salt and boil once before serving.

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