This dish is made by adding steamed rice to a soup made with Korean bullhead. The name “ppagasari” is used in regional dialects to refer to Korean bullhead, a freshwater fish known in Korean as “dongjagae.” It is most often prepared as a Spicy Fish Stew. However, this dish is more watery, allowing the diner to add steamed rice to the soup as well. That does not mean this dish skimps on flavor, as the addition of dried radish leaves adds a rich note to the refreshing soup. One can also make fish porridge with Korean bullhead by boiling down the fish in water, removing the bones, then adding steamed rice and boiling until broken down. Rice Soup uses the same base of the soup for porridge but adds dried radish leaves to the soup and provides the rice in a separate bowl. One needs only to put the rice into the soup.

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