Tarakjuk is a variety of juk

Congee

Congee is a type of rice porridge popular in many Asian countries. It can be eaten alone or served with a side dish. Names for congee are as varied as the style of its preparation...

(죽), or Korean porridge

Porridge

Porridge is a dish made by boiling oats or other cereal meals in water, milk, or both. It is usually served hot in a bowl or dish...

, made by boiling a mixture of milk and finely ground rice soaked in water. It is also called uyujuk (우유죽), both terms meaning "milk porridge".

History

The old Sino-Korean vocabulary, tarak derives from the Mongol word, taraq (torak). The history of tarakjuk dates back to the consumption of milk in Korean history. According to old records, the royal court of Korea began to consume milk since the fourth century, but milk cows were rare so milk was only available when a cow gave birth. Moreover, the freshness of milk was a vital factor, it could not be delivered from far places. Milk was considered a supplement food for special occasions, or recovery food after illness.

During the Joseon Dynasty

Joseon Dynasty

Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...

, Mount Naksan located in the east of Seoul

Seoul

Seoul , officially the Seoul Special City, is the capital and largest metropolis of South Korea. A megacity with a population of over 10 million, it is the largest city proper in the OECD developed world...

 had a ranch for the royal court. Physicians of the royal health clinic Naeuiwon took charge of gathering milk and making tarakjuk to present to the king.

The recipe for tarakjuk is recorded in the Joseon Dynasty

Joseon Dynasty

Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...

 records of Jeungbo sallim gyeongje

Jeungbo sallim gyeongje

Jeungbo sallim gyeongje is a Korean book on agriculture compiled by Yu Jung-rim as revised and enlarged from the Sallim gyeongje written by Hong Man-seon . Yu Jung-rim was a physician during the reign of King Yeongjo of the Joseon Dynasty and completed writing the manuscript book in 1766. It...

, Gyuhap chongseo

Gyuhap chongseo

Gyuhap chongseo, roughly translated as "Women's Encyclopedia" is a compendium of advice for women, written by Lady Bingheogak Yi in 1809 during the Korean Joseon Dynasty.-Composition:...

, and Buin pilji.
The recipe in Gyuhap chongseo indicates the ratio between milk and muri (무리, the deposits after soaked rice is grounded with a millstone

Millstone

Millstones or mill stones are used in windmills and watermills, including tide mills, for grinding wheat or other grains.The type of stone most suitable for making millstones is a siliceous rock called burrstone , an open-textured, porous but tough, fine-grained sandstone, or a silicified,...

 and filtered with a sieve

Sieve

A sieve, or sifter, separates wanted elements from unwanted material using a woven screen such as a mesh or net. However, in cooking, especially with flour, a sifter is used to aerate the substance, among other things. A strainer is a type of sieve typically used to separate a solid from a liquid...

) as 1:0.8, with adjustments allowed according to taste. However, it advises the amount of milk not to exceed that of muri.

Preparation

Pre-soaked glutinous rice is ground and sieved, then simmered with water. When the mixture has come to a boil, milk is slowly added and simmered once again on a low flame with constant stirring as to prevent the mixture from sticking to the pot. Seasoned with salt or honey if a sweet taste is desired.

External links

Recipe for tarakjuk at Naver Kitchen

• Photo of tarakjuk