Delicious and Authentic Korean Yaksik Recipe

Ingredients

  • 2 cups of sweet rice (also known as glutinous rice)
  • 1 cup of dried chestnuts
  • 1/2 cup of jujubes (also known as red dates), pitted and sliced
  • 1/2 cup of walnuts, chopped
  • 1/2 cup of pine nuts
  • 1/2 cup of soy sauce
  • 1/2 cup of brown sugar
  • 1/2 cup of honey
  • 1/2 cup of water
  • 1/2 teaspoon of ground cinnamon
  • 1 tablespoon of sesame oil
  • 1 teaspoon of salt

Steps and instructions

  1. Rinse the sweet rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 2 hours or overnight.
  2. Soak the dried chestnuts in water until they become soft, then remove the skins.
  3. In a large pot, combine soy sauce, brown sugar, honey, and water over medium heat. Stir until the sugar has completely dissolved.
  4. Add the drained rice to the pot and stir until all the grains are coated with the sauce. Cook for about 5 minutes.
  5. Add the chestnuts, jujubes, walnuts, and pine nuts to the pot. Stir gently to avoid breaking up the grains of rice.
  6. Sprinkle in the ground cinnamon and salt, then stir to combine.
  7. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice is cooked and has absorbed all the sauce.
  8. Once the rice is cooked, drizzle the sesame oil over the top and give it a final stir to combine everything.
  9. Transfer the mixture to a baking dish and press down firmly to pack the rice mixture tightly.
  10. Let it cool completely before cutting into squares to serve.

Tools for making

  • Large pot - Needed to cook the rice and other ingredients together.
  • Baking dish - Used to transfer and cool the cooked rice mixture.
  • Bowl - Used to soak the sweet rice before cooking.
  • Cutting board - Used to prepare and chop the ingredients.
  • Knife - Needed to slice the jujubes and chop the walnuts.
  • Spatula - Used to stir and mix the ingredients in the pot.
  • Measuring cups - Used to measure the rice, chestnuts, jujubes, nuts, soy sauce, brown sugar, honey, and water.
  • Measuring spoons - Used to measure the ground cinnamon, sesame oil, and salt.

Recipe variations

  • Replace the sweet rice with short-grain rice for a less sticky texture.
  • Use different types of dried fruits such as raisins, dried cranberries, or dried apricots instead of jujubes.
  • Add diced dried persimmons or dried figs for added sweetness and flavor.
  • Include roasted sesame seeds or crushed peanuts for extra crunch.
  • Replace the chestnuts with other nuts like almonds or cashews.
  • For a savory twist, add cooked and shredded chicken or beef.
  • Experiment with different spices such as cardamom, nutmeg, or cloves.
  • Add a handful of dried goji berries for a burst of color and antioxidants.
  • Replace the honey with maple syrup or agave syrup for a vegan-friendly option.
  • Try using coconut milk instead of water for a creamy and tropical flavor.

Recipe overview

Yaksik is a traditional Korean dessert made with sweet rice, also known as glutinous rice, and a delightful mix of dried fruits and nuts - specifically chestnuts, jujubes, walnuts, and pine nuts. This dessert is not only delicious but also carries a deep cultural significance in Korean tradition, often served at festive occasions and celebrations. The rice is sweetened with brown sugar and honey, and flavored with soy sauce and a hint of cinnamon, giving it a unique sweet and savory flavor profile that's truly addictive. After everything is mixed and cooked together, the dessert is packed tightly into a dish and left to cool before being cut into squares. Making Yaksik does require some time and patience, as the rice needs to be soaked for a couple of hours, preferably overnight. But the end result is well worth the effort. The process of making Yaksik is straightforward and easy to follow, and the ingredients are simple and easily accessible. This Yaksik recipe is sure to be a hit for anyone who loves Asian sweets or anyone looking to try something new and unique. Enjoy the process and the delicious outcome!

Common questions

  1. Can I use regular rice instead of sweet rice? No, sweet rice (also known as glutinous rice) is essential for the sticky texture of Yaksik.
  2. Can I substitute the dried chestnuts with another ingredient? If you cannot find dried chestnuts, you can substitute them with dried cranberries or raisins for a similar texture and sweetness.
  3. Can I use a different type of nut? Yes, you can substitute the walnuts and pine nuts with almonds, cashews, or any other nuts you prefer.
  4. Can I adjust the sweetness of Yaksik? Yes, you can adjust the sweetness by adding more or less brown sugar and honey according to your preference.
  5. Can I make Yaksik in advance? Yes, Yaksik can be made in advance and stored in an airtight container in the refrigerator for up to 5 days.
  6. Can I freeze Yaksik? It is not recommended to freeze Yaksik as it may affect the texture and taste of the dish.
  7. Can I serve Yaksik warm or should it be served chilled? Yaksik is traditionally served at room temperature or chilled, but you can also enjoy it warm if you prefer.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to soak and mix the sweet rice.
  • Pot - A large pot to cook the rice and other ingredients.
  • Baking Dish - A rectangular dish to transfer and pack the rice mixture.
  • Spatula - A utensil to stir and mix the ingredients in the pot.
  • Knife - A sharp knife to cut the yaksik into squares before serving.

Origin stories

Yaksik, also known as "medicinal food" or "honeyed rice", is a sweet Korean dish that dates back to the era of the Three Kingdoms. As the story goes, the dish was first prepared as a royal offering during the reign of King Soji, who tasted and found it so delicious that it became a staple in royal cuisine. Its name, "Yaksik", literally translates to "medicinal food", not because of any medicinal properties per se, but because of the traditional belief in the holistic benefits of its ingredients, such as chestnuts and jujubes. It is usually enjoyed on Jeongwol Daeboreum, a Korean holiday that celebrates the first full moon of the lunar new year, with the hope of welcoming good luck and warding off evil spirits. So, when you savor this wonderfully sweet and sticky dish, remember, you're partaking in a culinary tradition that's been enjoyed for centuries, and perhaps inviting a bit of good fortune into your life!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.