Tarak-juk
Template:Short description Script error: No such module "Italic title". Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Tarak-juk (Korean: Script error: No such module "Lang".Template:Category handler), also called uyu-juk (Korean: Script error: No such module "Lang".Template:Category handler) or milk porridge, is a juk, or Korean porridge, made with milk and rice (glutinous japonica variety).[1] It was a part of the Korean royal court cuisine and was also patronized by yangban (scholarly-officials).[2]
Names and etymology
The Korean word Script error: No such module "lang". (Script error: No such module "Lang"., Script error: No such module "IPA".) is a compound consisting of Script error: No such module "lang". (Script error: No such module "Lang"., Script error: No such module "IPA".) meaning "dairy" and Script error: No such module "lang". (Script error: No such module "Lang"., Script error: No such module "IPA".) meaning "porridge".
The word Script error: No such module "lang". is derived from the Korean transliteration of the Mongolian word Script error: No such module "lang". (Script error: No such module "Lang".) or Old Turkic Script error: No such module "lang"..[3][4][5] Cognates include modern Mongolian Script error: No such module "lang". (Script error: No such module "Lang".) and Kurdish Script error: No such module "Lang"., both meaning "cheese". As suggested by its etymology, traditional Korean tarak was heavily influenced by the customs of Central Asian—especially Mongolian— fermented milk products.[5]
History
The history of tarak-juk dates back to the consumption of milk in Korean history.[2] The Goryeo (918–1392) government kept Yuso (dairy cow office), and nobles consumed nakso (cheese).[2] However, dairy cattle were rare and usually milk was available only after a cow gave birth.[6] Moreover, the freshness of milk was a vital factor as it could not be delivered over long distances.[6] Therefore, milk was considered a supplementary food for special occasions or a recovery food after illness.[6]
During the Joseon era (1392–1897), the dairy cow office was relocated to a royal court ranch on the mountain Naksan east of Seoul. It was renamed Tarak-saek (dairy department). Royal physicians took charge of gathering milk and making tarak-juk to present to the king.[7] From the tenth lunar month to the first month of the next lunar year, they offered tarak-juk to the royal court.[7] The Hall of Senior Officials also offered tarak-juk to elderly officials.[7] Recipes for tarak-juk are recorded in the Joseon books such as Revised and Augmented Farm Management and the Women's Encyclopedia.[2][8][9]
Preparation
Pre-soaked glutinous rice is ground by millstone, sieved, and left to settle. The deposits of ground rice, called muri, are boiled, and milk is added slowly on a gentle simmer over a low flame with constant stirring. Salt is then added, to sweeten the porridge, honey can be added.[1] The ratio between milk and muri recorded in the Women's Encyclopedia is 1:0.8, with adjustments allowed according to taste. However, the book advises the amount of muri should not exceed that of milk.[2][9]
See also
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References
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