Go Back
yaksik recipe

Yaksik  Recipe

Freya
Yaksik, a traditional Korean dish made with glutinous rice, dried fruits, nuts, honey, and brown sugar, is believed to have health benefits. It symbolizes festivity and nourishment, often featured in Korean celebrations.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Korean
Servings 9
Calories 270 kcal

Ingredients
  

  • 2 cups Glutinous Rice short-grain sweet rice
  • 1/4 cup Dark Brown Sugar
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Honey
  • 1/2 teaspoon Cinnamon Powder
  • 14-16 Dried Jujubes Korean Red Dates, rinsed, deseeded, and halved
  • 1/4 cup Raisins
  • 2 tablespoons Dried Cranberries Optional
  • 1/4 cup Pine Nuts
  • 1 can Chestnuts drained and halved

Instructions
 

  • Rinse 2 cups of glutinous rice in cold water until the water runs clear to remove excess starch.
  • Soak the rice in cold water for at least 5 hours. This step ensures the rice becomes soft and sticky when cooked.
  • Drain the soaked rice thoroughly and set it aside.
  • Combine 1/4 cup dark brown sugar, 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, and 1/2 teaspoon cinnamon powder in a bowl.
  • Mix well until the sugar dissolves completely, creating a smooth and aromatic sauce.
  • Rinse and deseed the dried jujubes, cutting them into halves.
  • Drain the canned chestnuts and cut them into halves for uniform size.
  • Remove the tips from the pine nuts to avoid bitterness.
  • Combine the prepared jujubes, chestnuts, raisins, dried cranberries (if using), and pine nuts in a large bowl.
  • Line a steamer basket with a clean cotton cloth.
  • Spread the drained rice evenly on the cloth in the steamer basket.
  • Cover the rice with the edges of the cloth to prevent drying out.
  • Add water to the steamer and bring it to a boil.
  • Steam the rice over medium-high heat for 40 minutes. After 40 minutes, gently turn the rice with a wooden spoon to ensure even cooking.
  • Continue steaming for an additional 20 minutes until the rice is fully cooked and sticky.
  • Transfer the steamed rice to the bowl containing the mixed fruits and nuts.
  • Pour the prepared sauce over the rice mixture.
  • Add an additional 1/4 cup of honey for extra sweetness.
  • Mix thoroughly with a wooden spoon, ensuring all ingredients are well combined and the rice is evenly coated with the sauce.
  • Return the combined mixture to the cloth-lined steamer basket.
  • Cover with the cloth edges and steam over medium heat for an additional 30 minutes.
  • Remove the Yaksik from the steamer while still warm.
  • Transfer the mixture into a lightly greased mold or baking dish, pressing it down firmly to ensure it holds its shape.
  • Allow the Yaksik to cool to room temperature before inverting it onto a cutting board.
  • Cut into desired shapes and sizes, such as squares or diamond patterns.
  • Serve at room temperature or slightly chilled. Yaksik pairs wonderfully with traditional Korean teas like green tea or barley tea.
Keyword yakshik recipe