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Euneo-juk

A Korean porridge made with sweetfish, rice, and greens.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Rice and celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,169 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Euneo-juk

Ingredients

Directions

Prepare

  1. Soak the rice in cold water.

  2. Remove the fish's viscera, wash the fish well in cold water, place it in a pot, cover with water, and boil until cooked.

  3. Remove the fish from the pot and reserve the cooking water. Remove the flesh from the bones and set aside. If desired, return the remaining carcass to the cooking water and continue cooking to make a stronger broth; otherwise remove the carcass.

Make the porridge

  1. Add doenjang, gochujang, and ginger to the fish broth.

  2. Drain the rice and add it to the broth; cook until the rice is tender.

  3. Add water celery, crown daisy, chili, and perilla leaves to the soup. Simmer the soup until the greens are cooked to your liking.

  4. Return the cooked fish meat to the soup and serve.

Nutrition, whole recipe (rough)

222Calories
5 gProtein
1 gFat
48 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Ginger1 tsp grated fresh (2g)2
Waternot in our table0
Gochujangnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Ginger + celerytop 8% of all pairs
    Smell alikestrong
    Cooked together988 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Rice + gingertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,196 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Gochujang + gingertop 16% of all pairs
    Smell alikelow
    Cooked together22 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Rice + gochujangtop 19% of all pairs
    Smell alikelow
    Cooked together26 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Uncooked rice
Thickens the broth as its starch softens, giving the porridge its body.
Whole sweetfish
Gives the broth its main savory flavor and provides the flesh served in the soup.
Doenjang
Adds deep, salty, fermented savoriness to the broth.
Gochujang
Adds chili heat, sweetness and fermented depth to the broth.
Water celery greens
Adds a fresh, herbal bite and tender texture once simmered.

The step that matters

Cook the rice until tender in the broth. Rice needs enough time and liquid to soften fully and release starch. Stopping early leaves grains firm and the porridge thin and gritty-tasting, so it should be checked until the grains are soft.

Swap the gochujang

How well each one fits the dish's main ingredients (rice, ginger, celery):

  1. Turmericfits better
  2. Cinnamonfits better
  3. Cardamomfits better
  4. Gochujangthe original

Fit is the average pairing score against rice, ginger, celery. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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