Yaksik

Name: Yaksik
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 cups sweet glutinous rice, soaked; 1 1/4 cups water; 3/4 cup dark brown sugar; 2 tbsp soy sauce; 2 tbsp toasted sesame oil; 1/2 tsp ground cinnamon; 10 peeled chestnuts, chopped; 8 dried jujubes, sliced; 2 tbsp pine nuts

A traditional Korean sweet rice dish made with glutinous rice, chestnuts, jujubes, and pine nuts, flavored with honey, brown sugar, and toasted sesame oil.

60 minMediumServes 8260 cal/serving

KoreanDessertRice CookerVeganVegetarianDairy-FreeEgg-FreeLow-SodiumPork-FreeNightshade-FreeCorn-Free

Ingredients

2 cups sweet glutinous rice, soaked
1 1/4 cups water
3/4 cup dark brown sugar
2 tbsp soy sauce
2 tbsp toasted sesame oil
1/2 tsp ground cinnamon
10 peeled chestnuts, chopped
8 dried jujubes, sliced
2 tbsp pine nuts

Instructions

1

In a bowl, whisk together 1 1/4 cups water, 3/4 cup dark brown sugar, 2 tbsp soy sauce, 2 tbsp toasted sesame oil, and 1/2 tsp ground cinnamon until the sugar dissolves completely.
2

Place 2 cups soaked sweet glutinous rice, 10 chopped peeled chestnuts, and 8 sliced dried jujubes into the inner pot of a rice cooker.
3

Pour the brown sugar mixture over the rice mixture and stir gently to combine.
4

Cook on the standard white rice setting.
5

Stir in 2 tbsp pine nuts immediately after cooking, then press the warm rice mixture into a parchment-lined pan to cool and slice into squares.

Questions

Can I make Yaksik gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Yaksik keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Yaksik?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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