Learn how to make Korean sweet rice dessert – Yaksik (Yakbap)!
WHAT IS YAKSIK (YAKBAP)
I'm going to be introducing a Korean meal today called Yaksik, also known as Yakshik (약식) or Yakbap (약밥). This means "medical food" because honey is a major component. Honey was valued for its therapeutic qualities in ancient Korea, where it was used not only as a sweetener.
In Korean tradition and culture, yaksik is revered. Traditionally, it is ready for Jeongwol Daeboreum (정월대보름), which is the first full moon of the lunar calendar New Year. However, its appeal goes beyond this occasion. It is frequently served at wedding receptions, 60th birthday celebrations, and other joyous events like the Korean Harvest Festival (Chuseok) and Korean New Year's Day (Seollal).
Yaksik is one of my favourite Korean desserts since it's more than just a traditional dish—it makes me think of happy times from my early years. Its adaptability also makes it ideal for quick breakfasts, after-work munchies, or even as a kind present. I invite you to try preparing this delicious cuisine at home to get a flavour of Korean culture.
WHAT IS IN YAKSIK
As the long title of this piece suggests, the main ingredients are sweet rice (short grain glutinous rice), a variety of nuts (including pine nuts and chestnuts), and an assortment of dried fruits (such sultanas and raisins).
Modern variations, however, now contain additional dried fruits and nuts, like sunflower seeds, pecans, walnuts, and cranberries.
The sauce, which combines the umami of soy sauce, the warmth of cinnamon powder, the sweetness of honey and dark brown sugar, and the distinct nutty flavour of sesame oil, gives the meal depth.
The end product is a dish enhanced with nutritious dried fruit and nuts, having a soft, sticky texture and a sweet, somewhat salty flavour. The whole experience is enhanced by the wonderful, beautiful scent of the sesame oil.
But, I must caution you that this kind of Korean or Asian dessert may not become your new favourite right away if you're not used to it. But give it some time; it tends to grow on you really quickly. Time will tell, I guess. 🙂 In any case, I hope you relish this tasty treat!
NOTE
- This recipe, which offers a quick way to make yaksik, was tested using both an Instant Pot and a Cuckoo rice cooker. You can use a stovetop pressure cooker or any programmable pressure cooker you own.
- The preparation and cooking time for the conventional approach, which uses a steamer, can take seven to ten hours. You may be confident that my variation of the dish tastes equally as excellent as the original! 🙂
- Yaksik doesn't have to be rectangular in shape; it can also be square or rounded. You may even make your favourite Yaksik forms with any shape cookie cutter (heart, for example). In this instance, though, decorating ought to be completed after cutting.
- Although yaksik can be eaten cold (right out of the refrigerator), it tastes best when let to soften somewhat for 20 to 30 minutes at room temperature. If it's been frozen, you can thaw it in the refrigerator overnight or reheat it in the microwave.
I suggest soaking the rice for an hour before cooking it if you like your Yaksik to be softer and stickier.
INGREDIENTS FOR YAKSIK (YAKBAP) - Three cups* of sweet rice, or sticky short grain rice
- Two cups of water
- Two tablespoons of pine nuts
- I used frozen chestnuts, which are available from a Korean grocery store, and I peeled and chopped them into three or four smaller pieces. 15 chestnuts, or around 120g, or 4.2 ounces. If you can obtain new ones, you can utilise them. Korean grocery stores also have a canned version.)
- 1/4 cup sultanas or raisins
- 1/4 cup of cranberries, dried
- Ten desiccated, pitted jujubes, or red dates; wash and cut in half
- SAUCE FOR SEASONING
- one-third cup of dark brown sugar
- One tablespoon soy sauce
- Two tablespoons of honey
- Two tablespoons of sesame oil
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon pure sea salt
HOW TO MAKE YAKSIK (YAKBAP)
1. In a bowl, combine and thoroughly mix the components for the seasoning sauce.
2. Rinse the sweet rice several times under cold running water until the water becomes clear. To make sure the rice is completely drained, drain the water and let it sit in the sieve for ten to twenty minutes.
3. Fill the rice cooker or Instant Pot with the sweet rice, water, and spice sauce, and thoroughly stir.
4. Place the dried fruit and nuts on top. To guarantee that the ingredients are dispersed equally throughout the saucepan, give them a good stir.
5. (Regarding Rice Cooker) After 35 minutes, set the "multi steam" feature and cook. This uses the settings from my cuckoo rice cooker. (In the Instant Pot) Choose "rice" and hit "high pressure." Ensure that the handle for the steam release is in the "sealing" position. The cooking time will be automatically adjusted by the Instant Pot. After the cooking cycle is finished, which should take around 20 minutes, carefully turn the steam release handle from "sealing" to "venting."
6. Get a medium-sized rectangular or square container ready for moulding. I used a Pyrex dish, but a baking sheet would also function nicely. To make it simpler to take out the rice later, you can choose to cover the mould with cling wrap. Using a rice scoop, carefully toss and combine the cooked rice, almonds, and dried fruit. Next, pour the rice mixture into the mould that you have ready. To ensure that this mixture is packed tightly, press down forcefully. Lastly, give the rice 20 to 30 minutes to cool in the mould.
7. To release the yaksik, tip the mould over the cutting board or carefully lift the cling wrap. If desired, you can liberally space out the pine nuts and sliced jujube to decorate the yaksik. (Decoration is not required. To make sure there is enough space for both decorating and slicing, estimate the size of each cut section before you begin decorating. You'll need to invest more time in decorating if you intend to make smaller serving sizes.)
8. Cut the yaksik into the desired length. (If you embellished, the size will change.)
9.Dish out the yaksik. If not used right away, wrap each piece separately in clingfilm, put them in a jar, and either freeze or refrigerate for a few days or several months.
Thank You To Read My Hard Work