Eojug (어죽) is a traditional Korean fish porridge or soup made by boiling down freshwater fish with rice, grains, and various seasonings.
Ingredients: Usually made with freshwater fish like carp, crucian carp, or catfish. The fish are boiled until tender, deboned or sieved, and the rich broth is cooked with rice, noodles, or sujebi (hand-pulled dough slices), along with garlic, gochujang (chili paste), and perilla leaves.
Purpose: Regarded as a nourishing stamina-boosting health food (boyangsik), especially popular near rivers and lakes during hot summer days or chilly weather to restore energy.
Flavor: Savory, spicy, and deeply comforting with a rich, soup-like consistency rather than a plain, bland porridge.
by stalincapital
Dining and Cooking