The term “tarak” originated either from the Turkish word “torak” meaning dried, powdered milk, or from a Mongolian word that means horse milk. In Korea, upper class nobles began drinking milk from the 4th century. Milk was regarded as rare during the Joseon era. So, tarakjuk cooked with rice and milk was regarded as a choice health dish. It is known that King Yeongjo lived the longest among Joseon kings thanks to the nutrient-rich porridge he favored. That’s why the delicacy earned the reputation as a wholesome dish that kings must have in order to maintain their health. The soup-like tarakjuk cooked with rice powder and milk was served to the kings frequently from early fall through winter.

Main Ingredients :
(for 1 serving)
500 ml milk, 1/2 cup soaked non-glutinous rice, 1/2 cup water

Spices :
1 tbsp pine nut powder, some salt and honey



☑ Rice-soaking time differs depending on the season. Soak for 1-2 hours during summer and 2-3 hours during winter.
☑ Milk contains fat, so it can stick to the pot while you are cooking. Make sure to keep stirring while simmering.
☑ Leftover cooked rice can replace uncooked rice to whip up the tarakjuk more easily.
☑ More water can be added while simmering according to preference to dilute the porridge into thin rice gruel.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)