{{Short description|Korean porridge dish}} {{Italic title}}{{About|the Korean dish|the Cantonese dish|Congee|software|JuK}}
<!-- I can't figure out how to add the image ID to the below image - [[File:Korean abalone porridge-Jeonbokjuk-02.jpg|thumb|left|{{lang|ko-Latn|Jeonbok-juk}} (abalone porridge)|alt=Light golden colored porridge is topped with strips of green and drizzles of oil]]--> {{Use dmy dates|date=March 2026}} {{Infobox food | name = Juk (Korean) | image = Korean abalone porridge-Jeonbokjuk-02.jpg | caption = Jeonbok-juk (abalone porridge) | alternate_name = | place_of_origin = Korea | associated_cuisine = | creator = | year = | mintime = | maxtime = | type = Porridge | course = | served = | main_ingredient = Rice | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 죽 | hanja = 粥 | ipa = {{IPA|ko|tɕuk̚|}} }}}}
'''{{lang|ko-Latn|Juk}}''' ({{Korean/auto|hangul=죽|hanja=粥|labels=no|ko_ipa=tɕuk̚}}) is a Korean porridge dish that is made by boiling rice or other grains or legumes, such as beans, sesame, nuts, and pumpkin. {{lang|ko-Latn|Juk}} is often eaten warm, especially as a morning meal, but can also be eaten at any time of the day.<ref name="IGKC">{{cite book | year=2002 | title=An Illustrated Guide to Korean Culture - 233 traditional key words | publisher=Hakgojae Publishing Co | location=Seoul | isbn=978-8985846981 | pages=[https://archive.org/details/illustratedguide0000unse_j0p0/page/20 20–21] | url-access=registration | url=https://archive.org/details/illustratedguide0000unse_j0p0/page/20 }}</ref>
Depending on the ingredients and consistency, {{lang|ko-Latn|juk}} can be considered as food for recuperation, a delicacy, or famine food.<ref name="juk doosan">{{in lang|ko}} [http://100.naver.com/100.nhn?docid=140915 Juk]{{Dead link|date=February 2025 |bot=InternetArchiveBot |fix-attempted=yes }} Doosan Encyclopedia</ref> It is known to have nutritional benefits, and is considered to be beneficial to digestion because of its soft texture. It is a staple "get well" dish; a dish to eat when one is sick or recovering from bad health.<ref>[http://koreana.kf.or.kr/pdf_file/2008/2008_SPRING_E076.pdf "Rice porridge (Juk) A Practical source of nutrition"] {{Webarchive|url=https://web.archive.org/web/20120317053832/http://koreana.kf.or.kr/pdf_file/2008/2008_SPRING_E076.pdf |date=17 March 2012 }} Paik Jae-Eun, professor of food and nutrition, Bucheon College, 2008 Spring Koreana. Retrieved 16 June 2010</ref> {{lang|ko-Latn|Juk}} is also considered an ideal food for babies, the ill or elderly, as it is easily eaten and digested.<ref>{{in lang|ko}}[http://media.daum.net/society/welfare/view.html?cateid=1066&newsid=20100330101211929&p=newsis "Food industry eyes baby market"], Newsis Health 30 March 2010</ref> It is also sold commercially by many chain stores in South Korea, and is a common takeout dish.<ref>{{cite web|url=http://www.clubcity.kr/news/articleView.html?idxno=57572|title=Busy juk restaurants|date=17 May 2010|publisher=City News|language=ko|access-date=8 June 2010|archive-date=12 January 2012|archive-url=https://web.archive.org/web/20120112130859/http://www.clubcity.kr/news/articleView.html?idxno=57572|url-status=dead}}</ref>
The most basic form of {{lang|ko-Latn|juk}} is made from plain rice and water, and is called {{lang|ko-Latn|ssaljuk}} ({{lang|ko|쌀죽}}; 'rice porridge') or {{lang|ko-Latn|huinjuk}} ({{lang|ko|흰죽}}; 'white porridge'). Being largely unflavored, it is served with a number of more flavorful side dishes, such as {{lang|ko-Latn|jeotgal}} (salted seafood) and various types of kimchi.
There are more than forty varieties of {{lang|ko-Latn|juk}} mentioned in historical documents.<ref name="juk doosan" /> Notable varieties include {{lang|ko-Latn|jatjuk}} made from finely ground pine nuts, {{lang|ko-Latn|jeonbok-juk}} made with abalones, {{lang|ko-Latn|yulmu-juk}} made from {{lang|ko-Latn|yulmu}} (''Coix lacryma-jobi'' var. ''ma-yuen''), and {{lang|ko-Latn|patjuk}} made from red beans.
==Varieties==
===Daechu-gom=== ''Daechu-gom'' ({{Korean/auto|hangul=대추곰|ko_ipa=tɛ.tɕʰu.ɡom}}) features jujubes and is made with glutinous rice flour, walnuts, and pine nuts, and served warm. Washed and dried jujubes are boiled in water, strained, and sieved to remove the seeds. Sieved jujube is then boiled, with glutinous rice flour slurry added a little at a time while simmering. The dish is seasoned with salt and garnished with chopped walnuts and whole pine nuts.<ref name="RDA">{{Cite book|url=http://www.koreantk.com/ktkp2014/food/food-view.view?foodCd=TF10000016&tempLang=en|title=Hangugui jeontong hyangto eumsik 4: Chungcheongbuk-do|last=Department of Agro-food Resources, National Institute of Agricultural Science, Rural Development Administration|publisher=Kyomunsa|year=2008|isbn=978-89-363-0918-3|location=Seoul|pages=252, 265|script-title=ko:한국의 전통향토음식 4: 충청북도|trans-title=Korea Traditional Local Food 4: Chungcheongbuk-do|author-link=Rural Development Administration|via=Korea Traditional Knowledge Portal}}</ref>
===Dakjuk===
[[File:Dakjuk.jpg |thumb|{{lang|ko-Latn|Dakjuk}} (chicken porridge)]]
''Dakjuk'' ({{Korean|hangul=닭죽|hanja=닭粥|lit=chicken porridge}}) is a variation made with chicken.<ref>[https://books.google.com/books?id=AB-U3-j_rXgC&dq=%22Dak+juk%22&pg=PT143 Moon Taj Mahal, Delhi & Jaipur - Margot Bigg<!-- Bot generated title -->]{{Dead link|date=February 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> The primary ingredients are rice, chicken, garlic, and green onions. While Korean food is often spicy, ''dakjuk'' is not, making it easy to digest. Medical patients and children often eat ''dakjuk'' in Korea. These days, ''dakjuk'' has become more popular for its high nutritional value, so people can try it in many restaurants specializing in juk in Korea.
===Euneo-juk===
''Euneo-juk'' ({{Korean/auto|hangul=은어죽|hanja=銀魚粥|ko_ipa=ɯ.nʌ.dʑuk̚}}) or sweetfish porridge is made with sweetfish and rice. Preparation of the soup usually involves boiling sweetfish to make stock, deboning the boiled fish for inclusion in the porridge, and boiling soaked rice in the stock.<ref name="RDA2">{{Cite web|url=http://terms.naver.com/entry.nhn?docId=1627133&cid=48161&categoryId=48197|title=Euneo-juk|last=Rural Development Administration|authorlink=Rural Development Administration|website=Naver|language=ko|script-title=ko:은어죽|access-date=29 April 2017}}</ref>
In South Jeolla Province, the porridge is made with glutinous rice, fresh ginseng, chestnuts, and jujubes. The soup is usually seasoned with minced garlic, grated ginger, salt, and sesame oil.<ref name="RDA2" /><ref name="KTKP">{{Cite web|url=http://www.koreantk.com/ktkp2014/food/food-view.view?foodCd=TF10001748&tempLang=en|title=Euneo Juk|website=Korean Traditional Knowledge Portal|publisher=Korean Intellectual Property Office|language=en|script-title=ko:은어죽|access-date=29 April 2017}}</ref>
In North Gyeongsang Province, sweetfish stock is first seasoned with ''doenjang'' (soybean paste) and gochujang (chili paste). Aromatics are added to the soaked rice (usually chopped scallions, minced garlic, and grated ginger), followed by ''sujebi'' (torn wheat flour dough) and vegetables such as chili peppers, ''kkaennip'' (perilla leaves), waterdropwort, and crown daisy greens.<ref name="RDA2" /><ref name="KTKP2">{{Cite web|url=http://www.koreantk.com/ktkp2014/food/food-view.view?foodCd=TF10003271&tempLang=en|title=Eun a juk|website=Korean Traditional Knowledge Portal|publisher=Korean Intellectual Property Office|language=en|script-title=ko:은어죽|trans-title=sweetfish porridge|access-date=29 April 2017}}</ref>
In South Gyeongsang Province, boned sweetfish is stir-fried in sesame oil. Finely diced onions and carrots are then added to the rice and stock. The porridge is seasoned with salt to finish.<ref name="RDA2" /><ref name="KTKP3">{{Cite web|url=http://www.koreantk.com/ktkp2014/food/food-view.view?foodCd=TF10002152&tempLang=en|title=Euneo juk|website=Korean Traditional Knowledge Portal|publisher=Korean Intellectual Property Office|language=en|script-title=ko:은어죽|trans-title=Sweetfish Porridge|access-date=29 April 2017}}</ref>
===Heugimja-juk=== [[File:Heugimja-juk.jpg|thumb|{{lang|ko-Latn|Heugimja-juk}} (black sesame porridge)]]
''Heugimja-juk'' ({{Korean|hangul=흑임자죽|hanja=黑荏子粥|ko_ipa=hɯ.ɡim.dʑa.dʑuk̚}}) or '''black sesame porridge''' is made from finely ground black sesame and rice.<ref name="NIKL">{{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf |script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 |date=30 July 2014|language=ko|format=PDF|access-date=14 February 2017|website=National Institute of Korean Language}} *{{cite press release |date=2 May 2014 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}</ref><ref name="KFF2">{{Cite web|url=http://www.hansik.org/en/board.do?cmd=view&bbs_id=050&menu=PEN4040000&lang=en&art_id=5615|title=heugimja-juk|website=Korean Food Foundation|script-title=ko:흑임자죽|trans-title=Black Sesame and Rice Porridge|access-date=28 March 2017|archive-date=29 March 2017|archive-url=https://web.archive.org/web/20170329050808/http://www.hansik.org/en/board.do?cmd=view&bbs_id=050&menu=PEN4040000&lang=en&art_id=5615|url-status=dead}}</ref> The bittersweet, nutty porridge is said to be good for recovering patients, as black sesame seeds are rich in digestive enzymes that help with healthy liver and kidney functions.<ref name="KFF2" />
Preparation of ''heugimja-juk'' starts with washing, soaking, and draining black sesame and rice separately. Black sesame seeds are then toasted over low heat, and mixed with rice and water, to be ground in a millstone or blender. The ground mixture is sifted and simmered.<ref name="KTO">{{Cite web|url=https://english.visitkorea.or.kr/enu/FO/FO_EN_Recipes.jsp?gotoPage=&cid=1036589|title=heugimja-juk|website=Korea Tourism Organization|trans-title=Black Sesame Porridge|access-date=1 May 2017}}{{Dead link|date=December 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
===Hobak-juk=== [[File:Korean pumpkin porridge-Hobakjuk-01.jpg|thumb|{{lang|ko-Latn|Hobak-juk}} served in a bangjja bowl]]
''Hobak-juk'' ({{Korean/auto|hangul=호박죽|hanja= 호박粥|ko_ipa=ho.bak̚.t͈ɕuk̚}}) or '''pumpkin porridge,''' is a variety of Korean ''juk'' made with pumpkin and glutinous rice flour.<ref name="NIKL" /> Recovering patients or the elderly traditionally receive this smooth and naturally sweet porridge.<ref name="EKC">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0063760|title=hobak-juk|last=강|first=인희|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:호박죽|access-date=1 May 2017}}</ref>
Korean cheese pumpkins called ''cheongdung-hobak'' ({{lang|ko|청둥호박}}) or kabocha squash called ''danhobak'' ({{lang|ko|단호박}}), are washed and sliced into {{Convert|3|to(-)|5|cm|in|frac=2|adj=mid|-thick|spell=in}} pieces.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000796032|title=hobak juk|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:호박죽|trans-title=Pumpkin Porridge|access-date=17 August 2008}}</ref> It is boiled, peeled, deseeded, and mashed.<ref name="EKC" /> Mashed pumpkin can be strained to obtain a smoother texture. It is then mixed with glutinous rice flour slurry and boiled, during which parboiled red beans or black beans may be added. Another common addition is ''saealsim'' ({{lang|ko|새알심}}; literally "bird's egg", named as such due to its resemblance to small bird's eggs, possibly quail eggs), the small rice cake balls made of glutinous rice flour kneaded with hot water. Finally, salt and, optionally, sugar are added to taste.<ref name="Doo" />
===Jangguk-juk=== thumb|{{lang|ko-Latn|Jangguk-juk}} garnished with mushroom slices
'''''Jangguk-juk''''' ({{Korean/auto|hangul=장국죽|hanja=醬국粥|ko_ipa=tɕaŋ.k͈uk̚.t͈ɕuk̚}}) is made by boiling rice in ''malgeun-jangguk'' ({{lang|ko|맑은장국}}), a soup soy sauce-based beef broth made with seasoned ground beef stir-fried in sesame oil.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=282256|title=jangguk-juk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:장국죽|access-date=14 April 2017|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415012225/http://stdweb2.korean.go.kr/search/View.jsp?idx=282256|url-status=dead}}</ref><ref name="SKLD2">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|title=malgeun-jangguk|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:맑은장국|access-date=14 April 2017|archive-date=15 April 2017|archive-url=https://web.archive.org/web/20170415103740/http://stdweb2.korean.go.kr/search/View.jsp?idx=423879|url-status=dead}}</ref> The porridge was historically referred to as ''uyuk-juk'' ({{Korean|hangul=우육죽|hanja=牛肉粥|labels=no}}; "beef porridge") in ''Jeungbo sallim gyeongje'', a 1766 book.<ref name="Yu">{{Cite book|title=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>
To make ''jangguk'', ground beef is seasoned with chopped scallions, minced garlic, soup soy sauce, sesame oil, and ground black pepper, then stir-fried in sesame oil. Water is added to the stir-fried beef and any foam or excess oil is skimmed. When the broth is fully flavored, soaked rice is added and boiled until the porridge reaches the desired consistency. Lean meat such as beef round is preferred, and the porridge should be mildly seasoned. It is good for recovering patients and the elderly.<ref name="Yoon">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0048303|title=jangguk-juk|last=Yoon|first=Seo Seok|website=Encyclopedia of Korean Culture|language=ko|script-title=ko:장국죽|access-date=14 April 2017}}</ref>
===Jatjuk=== thumb|{{lang|ko-Latn|Jatjuk}}
'''''Jatjuk''''' ({{Korean/auto|hangul=잣죽|hanja=잣粥|ko_ipa=tɕat̚.t͈ɕuk̚}}), or '''pine nut porridge''', is a variety of ''juk'' made by boiling finely ground pine nuts and rice flour or soaked rice in water.<ref name="NIKL3">{{Cite web|url=http://www.korean.go.kr/common/download.do?waterfile_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|last=National Institute of Korean Language|date=30 July 2014|language=ko|format=PDF|access-date=15 February 2017}} *{{cite press release |date=2 May 2014 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=National Institute of Korean Language |language=ko}}</ref><ref name="Meehan">{{Cite news|url=http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|title=Porridge, but Not the Goldilocks Kind|last=Meehan|first=Peter|date=22 November 2006|work=The New York Times|access-date=25 April 2017|archive-date=15 January 2018|archive-url=https://web.archive.org/web/20180115225322/http://events.nytimes.com/2006/11/22/dining/reviews/22unde.html|url-status=dead}}</ref> It is a mild, nutritious, and easily digestible dish often served to recovering patients and the elderly.<ref name="Meehan" /><ref name="Marks">{{Cite book|url=https://books.google.com/books?id=3rJxfpLX6wkC&pg=PA144|title=The Korean of the Morning: Classic Recipes from the Land of the Morning Calm|last=Marks|first=Copeland|publisher=Chronicle Books|year=1999|isbn=0-8118-2233-8|location=San Francisco, CA|pages=144}}</ref><ref>{{Cite news|url=http://www.glamour.com/story/real-life-love-loss-and-kimchi|title=Real Life: Love, Loss, and Kimchi|last=Zauner|first=Michelle|date=13 July 2016|work=Glamour|access-date=5 May 2017}}</ref>
The porridge is made with white rice and pine nuts, which are separately soaked, ground, and sieved. The ground rice is then boiled, with ground pine nuts added a little at a time while simmering. Grinding the ingredients together causes them to separate after boiling. The porridge is seasoned with salt and often garnished with whole or crushed pine nuts.<ref name="Doo2">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000751158|title=jatjuk|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:잣죽|access-date=25 April 2017}}</ref>
===Jeonbok-juk===
thumb|''Jeonbokjuk'' including the abalone's internal organs.
''Jeonbok-juk'' ({{Korean/auto|hangul=전복죽|hanja=全鰒粥|ko_ipa=tɕʌn.bok̚.t͈ɕuk̚|lit=whole abalone ''juk''}}) or '''abalone rice porridge'''<ref name="NIKL" />, is made with abalone and white rice. Abalone is regarded as a high-quality ingredient in Korean cuisine and was often presented as a gift to the king of Korea. The dish is a local specialty of Jeju Island, where abalone are commonly harvested. ''Jeonbokjuk'' is known as not only a delicacy but also as a nutritional supplement and digestive aid, especially for ill patients or elderly people.<ref name="Jeju">{{cite web |url=http://english.tour2jeju.net/main/page.php?menu_id=89 |title=Jeonbokjuk (Rice porridge with abalone) |publisher=The Jeju Province government's official website / EncyKorea |access-date=31 May 2008 |archive-date=28 December 2007 |archive-url=https://web.archive.org/web/20071228231017/http://english.tour2jeju.net/main/page.php?menu_id=89 |url-status=dead }}</ref><ref name="jeonbokjuk ekc">{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=249428&v=42 Jeonbokjuk] {{Webarchive|url=https://web.archive.org/web/20110610011044/http://100.nate.com/dicsearch/pentry.html?s=K&i=249428&v=42 |date=10 June 2011 }} at Encyclopedia of Korean Culture</ref> ''Jeonbokjuk'' can be made with or without the abalone's internal organs. The former type of ''jeonbokjuk'' has a green tinge, while the latter is more ivory in color.<ref>{{in lang|ko}} [http://www.jejusori.net/news/articleView.html?idxno=59666 Jeonbokjuk, the color of Jeju's sea], Jeju Sori, 19 February 2009. Retrieved 2010-07-02.</ref>
Abalone are first prepared by cleaning with a brush in water, and the flesh is taken out from the flat and middle of the shells with a small kitchen knife. The internal organs are removed separately from the flesh, taking care not to damage them. The flesh is slightly parboiled in a pot of boiling water and then thinly sliced. Rice is soaked in a bowl of water for 3 to 4 hours before cooking. The abalone flesh is stir-fried in a pot over a medium flame with sesame oil, with the soaked rice then added. After stir-frying for a while, water is poured into the pot, and the dish is cooked at a higher temperature. Constant stirring prevents the ingredients from sticking to the bottom of the pot. After the dish has come to a boil, the heat is lowered and allowed to simmer. The dish is seasoned with salt, or ''ganjang'' (Korean soy sauce).<ref>{{in lang|ko}} [http://100.naver.com/100.nhn?docid=134630 Jeonbokjuk] at Doosan Encyclopedia</ref> thumb|''Jeonbokjuk'' including the abalone's internal organs.
===Patjuk=== {{Main|Patjuk}}
[[Image:Patjuk.jpg|thumb|A bowl of ''patjuk'' with saealsim (rice cake balls)]]
''Patjuk'' ({{Korean/auto|hangul=팥죽}}) is made with red beans and rice, commonly eaten during the winter, and is particularly associated with dongzhi, the winter solstice, as its red colour was believed to drive away evil spirits.<ref>{{Cite book|title=China, Japan, Korea: Culture and Customs|last1=Brown|first1=Ju|last2=Brown|first2=John|publisher=BookSurge|year=2006|isbn=9781419648939|location=North Charleston, SC|pages=79|quote=By the 24 solar terms, December 22nd is Dongji {{lang|ko|동지}}, the longest night of the year. Koreans normally eat patjuk {{lang|ko|팥죽}}, a red bean porridge cooked with small round rice cakes Some people believe that the red color of the porridge drives away evil spirits. Patjuk is often painted on the walls or doors, or a bowl is placed in each room of the house.}}</ref>
===Tarak-juk=== {{Main|Tarak-juk}}
''Tarak-juk'' ({{Korean|hangul=타락죽|hanja=駝酪粥|ko_ipa=[tʰa.ɾak̚.t͈ɕuk̚]}}), also called ''uyu-juk'' ({{Korean|hangul=우유죽|hanja=牛乳粥|lit=milk porridge}}), is a ''juk'' made with milk and rice. Historically, it was a part of the Korean royal court cuisine.<ref name="Yun">{{Cite web|url=http://encykorea.aks.ac.kr/Contents/Index?contents_id=E0058693|title=Tarak-juk|last=윤|first=서석|website=Encyclopedia of Korean Culture|publisher=Academy of Korean Studies|language=ko|script-title=ko:타락죽|access-date=17 February 2009}}</ref>
== See also == {{portal|Food}} * ''Bap'' * Congee * List of porridges
== References == {{Reflist}}
Category:Korean cuisine Category:Korean rice dishes Category:Korean royal court cuisine