Korean Yaksik Recipe (Instant Pot or Rice Cooker)
Yaksik is a Korean sweet rice dessert made with glutinous rice, jujubes, chestnuts, pine nuts, soy sauce, sesame oil, and cinnamon. This version uses either an Instant Pot or electric rice cooker for a chewy texture without traditional steaming.
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.