Eojuk, Fish Porridge, 鱼粥, 魚粥, 어죽 Leave a comment

Boiled and seived freshwater fish seasoned with red chili powder and gochujang (red chili paste) and boiled with presoaked short grain rice in water. While the soup is boiling, noodles or pieces of hand-torn flour dough are added. The soup is topped with chopped, strong-scented vegetables in order to remove the fishy smell.

将煮透的淡水鱼用漏勺捞出,用辣椒粉与辣椒酱调味,再加入提前泡好的大米煮开,中间放入面条或面片一起煮。加点茼蒿、苏子叶、水芹等带有特殊香味的蔬菜,可以有效清除鱼腥味。

淡水魚煮爛,用篩子過濾後,加入辣椒粉和辣椒醬調味,再放入浸泡過的大米一起熬煮,過一會兒再加入麵條或麵片兒繼續熬煮至熟即可。為去除魚腥味,可加入茼蒿、蘇子葉、水芹等氣味強的蔬菜。

じっくりと茹でた淡水魚をこし、粉唐辛子とコチュジャンで味を調えて、浸水させておいた米を入れて煮込む。そこへ素麺やすいとんを加えてさらに煮込む。臭みをとるために、春菊やエゴマの葉、セリなど香りの強い野菜を加える。

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