📝 About This Recipe
Yaksik, which translates to 'medicinal food,' is a beloved traditional Korean sweet rice dish that dates back centuries to the Goryeo dynasty. This chewy, fragrant delicacy is infused with the deep flavors of dark brown sugar, cinnamon, and soy sauce, then studded with nutrient-dense chestnuts, jujubes, and pine nuts. It is a celebratory treat often served at weddings and lunar holidays, offering a perfect balance of earthy sweetness and satisfying, nutty textures.
🥗 Ingredients
Main Ingredients
- 3 cups Short-grain glutinous rice (sweet rice) (soaked for at least 3 hours)
- 15-20 pieces Dried jujubes (daechu) (pitted and sliced)
- 1 cup Peeled chestnuts (halved or quartered)
- 2 tablespoons Pine nuts
- 1/4 cup Dried cranberries or raisins (optional for extra sweetness)
The Flavoring Sauce
- 1 cup Dark brown sugar (packed)
- 3 tablespoons Soy sauce (regular or dark soy sauce)
- 2 tablespoons Honey
- 1 tablespoon Cinnamon powder
- 2 tablespoons Toasted sesame oil (divided)
- 1/2 teaspoon Salt
- 2 cups Water (to be used for jujube broth)
👨🍳 Instructions
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1
Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in plenty of water for at least 3 hours (or overnight) to ensure the grains cook evenly into a chewy texture.
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2
Prepare the jujubes by wiping them with a damp cloth. Slice the flesh off the pits in a circular motion. Save the pits to make a concentrated broth.
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3
In a small pot, combine the jujube pits and 2 cups of water. Simmer over medium heat for 15-20 minutes until the water reduces slightly and turns a light amber color. Strain and discard the pits, keeping 1.5 cups of the liquid.
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4
In a mixing bowl, combine the warm jujube broth, dark brown sugar, soy sauce, honey, cinnamon, and 1 tablespoon of sesame oil. Whisk until the sugar is completely dissolved.
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5
Drain the soaked rice thoroughly and place it into a rice cooker bowl or a heavy-bottomed pot.
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6
Pour the flavoring sauce over the rice and stir well to ensure every grain is coated. The liquid should just barely cover the surface of the rice.
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7
Distribute the chestnuts, sliced jujubes, and optional raisins or cranberries evenly over the top of the rice. Do not stir them in deeply yet.
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8
If using a rice cooker, set it to the 'Mixed Rice' or 'Brown Rice' setting. If using a stovetop, cover tightly and cook on low heat for 30-40 minutes until the liquid is absorbed and rice is tender.
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9
Once the cooking cycle is complete, open the lid and add the pine nuts and the remaining 1 tablespoon of sesame oil.
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10
Gently fold the rice with a spatula to distribute the nuts and fruits evenly without mashing the soft chestnuts.
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11
Transfer the warm Yaksik into a rectangular glass tray or individual molds lined with a thin coating of sesame oil. Press down firmly to compact the rice.
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12
Allow the rice to cool to room temperature for about 1-2 hours. Once set and firm, slice into bite-sized squares or rectangles using a knife lightly coated in sesame oil to prevent sticking.
💡 Chef's Tips
Use dark brown sugar rather than light brown sugar to achieve the deep, traditional mahogany color. Do not skip the jujube pit broth; it provides a subtle medicinal depth that defines authentic Yaksik. If the rice feels too firm after cooking, sprinkle a tablespoon of water over it and steam for an additional 5 minutes. To store, wrap individual pieces in plastic wrap and freeze; they can be thawed at room temperature or microwaved for 30 seconds for a quick snack.
🍽️ Serving Suggestions
Serve alongside a cup of hot Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic pairing. Arrange the cut squares on a wooden platter for an elegant dessert presentation at tea time. Pair with a light green tea or Omija (five-flavor berry) tea to balance the sweetness. Offer these as handmade gifts by wrapping them in decorative parchment paper and tying with twine.