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''Tarakjuk'' 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 ''uyujuk'' (우유죽), both terms meaning "milk porridge".〔 (Tarakjuk ) at Doosan Encyclopedia〕 ==History== The old Sino-Korean vocabulary, ''tarak'' derives from the Mongol word, ''taraq (torak)''.〔 (Tarak ) at the National Institute of the Korean Language Dictionary〕 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.〔 (Milk for royalty ), MK Business News, 2008-11-21.〕 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.〔 (Tarak ) at Doosan Encyclopedia〕 The recipe for ''tarakjuk'' is recorded in the Joseon Dynasty records〔 (Tarakjuk ) at Encyclopedia of Korean Culture〕 of ''Jeungbo sallim gyeongje'',〔(【引用サイトリンク】title=증보산림경제(增補山林經濟), Jeungbo sallim gyeongje )〕 ''Gyuhap chongseo'',〔(【引用サイトリンク】title=규합총서(閨閤叢書), 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''.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tarakjuk」の詳細全文を読む スポンサード リンク
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