Type Juk Main ingredients Milk, ground rice | Serving temperature Warm Place of origin Korea | |
Alternative names Uyu-juk, milk rice porridge Similar Jatjuk, Lamban, Agemochi, Glorified rice, Charleston red rice | ||
Tarak-juk (타락죽; 駝酪粥) is a variety of juk (죽), or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water. It is also called uyu-juk (우유죽; 牛乳粥), both terms meaning "milk porridge".
Contents
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, Mount Naksan located in the east of Seoul 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 records of Jeungbo sallim gyeongje, Gyuhap chongseo, 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 and filtered with a sieve) 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.