Yaksik is sweet rice, but it should not eat like a bowl of sugary rice. A good batch is chewy, glossy, and gently seasoned, with jujube and chestnut in almost every bite. Soy sauce keeps the sweetness in check, while sesame oil and cinnamon give the rice its familiar warm aroma.
The long soak is the part worth planning for. Once the rice is properly hydrated and drained, either an Instant Pot or an electric rice cooker can do the rest without the traditional steaming setup.
The Texture Depends on the Soak and Drain
Sweet rice needs enough time to absorb water before cooking, but surface water left after soaking can make the finished yaksik heavy and soft. Soak the rice for 3 hours and 30 minutes, then give it a full 30-minute drain. That balance helps the grains take in the seasoned jujube liquid while keeping their shape.
Korean Yaksik Recipe (Instant Pot or Rice Cooker)
Ingredients
- 3 cups sweet rice (short-grain glutinous rice)
- 600 ml water 2 1/2 cups; for the jujube cooking liquid
- 2 cups jujube cooking liquid after simmering and straining
- 12 pieces dried jujubes pitted; reserve the pits
- 10 pieces peeled chestnuts halved
- 2 tbsp pine nuts
- 1 tbsp dried goji berries optional
- 1/2 cup dark brown sugar
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp toasted sesame oil divided
- 1/2 tsp ground cinnamon
Instructions
- Rinse the sweet rice until the water runs mostly clear. Soak it in cold water for 3 hours and 30 minutes, then drain in a colander for 30 minutes.
- Remove the pits from the dried jujubes and reserve the fruit. Add the pits to 2.5 cups water, simmer for 20 minutes, then strain. Measure 2 cups of the jujube cooking liquid.
- Combine the 2 cups jujube cooking liquid with the brown sugar, soy sauce, honey, cinnamon, and 1 tablespoon sesame oil. Stir until the sugar dissolves.
- Add the soaked and drained rice to the Instant Pot or rice cooker. Slice the reserved jujubes and arrange them over the rice with the chestnuts. Pour the seasoned liquid evenly over the top.
- Rice cooker: Cook on the standard white-rice setting. Instant Pot: Cook on High Pressure for 12 minutes, then allow a natural pressure release. When cooking is complete, gently fold in the pine nuts, optional goji berries, and remaining 1 tablespoon sesame oil.
- Transfer the warm yaksik to a lined container or mold and press it firmly into an even layer. Let it cool just until firm enough to slice, then cut into portions and serve.
Notes
What is yaksik?
Yaksik is a traditional Korean sweet rice dessert often served for celebrations, including Jeongwol Daeboreum, the first full moon of the lunar year. Jujubes, chestnuts, brown sugar, soy sauce, sesame oil, and cinnamon give it a gently sweet, nutty flavor.Tips for a chewy texture
- Use short-grain glutinous rice, also sold as sweet rice or sticky rice. Long-grain sticky rice gives a different texture.
- Soak and drain the rice as directed so it absorbs the seasoned jujube liquid without becoming watery.
- Fold in the pine nuts and remaining sesame oil after cooking, then press the warm rice firmly into the container before cooling.
Ingredient options
Fresh peeled chestnuts work well. Vacuum-packed, unsweetened chestnuts are a practical substitute. Goji berries are optional and may be omitted.Serving and storage
Slice after the yaksik has cooled enough to hold its shape. Refrigerate leftovers promptly in an airtight container. For longer storage, wrap individual pieces and freeze, then reheat gently until soft.One-step join
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💡 Before You Start
- Use the right rice: Buy short-grain glutinous rice labeled sweet rice or sticky rice, not regular short-grain rice or glutinous rice flour.
- Measure the jujube liquid after simmering: Use 480 ml (2 cups) of strained liquid from the initial 600 ml (2 1/2 cups) water. Top up to 480 ml if needed; do not add both amounts to the rice. These liquid measures use a 240 ml measuring cup, not the smaller cup supplied with a rice cooker.
- Keep the toppings optional: Goji berries can be omitted. Add pine nuts after cooking so they stay distinct.
🍽️ More Korean Comfort Recipes
- Korean Ginseng Chicken Soup: A warm savory dish when you want a full Korean meal.
- Janchi Guksu: Light broth noodles traditionally served for family celebrations.
- Sikhye (Korean Sweet Rice Punch): Serve a small chilled glass alongside yaksik for a Korean dessert pairing.
- Homemade Yakgwa with Yuja Yogurt Cream: Add to a Korean sweets platter with bite-sized pieces of yaksik.
- Traditional Korean Japchae: Serve these savory glass noodles as part of a celebration meal, with yaksik for dessert.
❓ Frequently Asked Questions
Q: Is sweet rice the same as regular short-grain rice?
No. Look for short-grain glutinous rice labeled sweet rice or sticky rice. Regular short-grain rice will not give yaksik its characteristic chew.
Q: Can I use either an Instant Pot or a rice cooker?
Yes. Use High Pressure for 12 minutes with a natural release in an Instant Pot. For an electric rice cooker, use the standard white-rice setting.
Q: Can I freeze yaksik?
Yes. Wrap individual portions before freezing. Reheat them gently until the rice becomes soft and chewy again.
Cook's Tip: Press the rice into the container while it is still warm. It will hold a cleaner shape when sliced, but there is no need to leave cooked rice sitting out for a long time.
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