• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.541-553
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• 2016

Medicinal porridge (藥粥) is made by putting rice or grains into a pot and boiling with water until a semi-liquid texture is obtained. Porridge is digested fast and absorbed by the body. Children or elderly people with weak digestive ability can eat it without difficulty. The authors of this literature focused on utilization of mung bean porridge (Nokdu-juk) based on SeungjeongwonIlgi (承政院日記), which is the daily record of the Royal Secretariat of the Joseon Dynasty from 1623 to 1910. Four cases were found. The first case used mungbean for treating fever diseases (熱症), the second as a meal alternative, the third for wound recovery, and the last case described the culture of the joseon dynasty. According to the actual cases in SeungjeongwonIlgi (承政院日記), mung bean porridge (Nokdu-juk) was actively used to lower fever and strengthen the spleen and stomach. When suffering from the after effects of a malignant tumor or serious liver disease (肝病), an infectious disease, or a serious physical wound, people ate mung bean porridge (Nokdu-juk). It is suggested that mung bean porridge (Nokdu-juk) can be used as an alternative food treatment for the current medical field due to the prevalence of pain-killers and psychotropic drug abuse.