Yaksik Recipe - Sweet Korean Rice Cake with Chestnuts

I still remember the first time I tasted Yaksik, the sweet Korean rice cake with chestnuts. It was during a visit to my grandmother’s house in Seoul, just before the Lunar New Year. As I stepped into her warm kitchen, the aroma of steamed rice mixed with the sweet scent of cinnamon and soy sauce greeted me. The kitchen was filled with laughter and chatter as family gathered around the table, ready to share stories and, of course, enjoy a feast. My grandmother, always the heart of every celebration, handed me a small, fragrant piece of Yaksik, gently wrapped in a banana leaf.

With the first bite, I was hooked, the chewy, sticky rice paired with the rich sweetness of chestnuts and the delicate flavor of jujubes. It felt like a comforting embrace, filling me with warmth and nostalgia. Yaksik wasn’t just a treat; it was a memory, a tradition, and a taste of home. Now, years later, I’m excited to share this recipe with you, hoping you’ll find the same joy in making it as I did that day with my grandmother.

What is Yaksik?

Yaksik (약식), often translated as "medicinal food," is a traditional Korean sweet rice cake that combines glutinous rice with chestnuts, jujubes (dried red dates), pine nuts, and a sweet, savory sauce made of soy sauce, sugar, and sesame oil. The name "Yaksik" reflects its historical significance, as it was once considered a nourishing dish, thought to have health benefits due to the wholesome ingredients.

This dish is commonly enjoyed during festive occasions like the Lunar New Year, weddings, and other significant family gatherings. The rich combination of flavors and textures, sticky rice, soft chestnuts, and chewy jujubes, makes Yaksik a comforting and special treat that brings people together.

What makes Yaksik unique is its delicate balance of sweet and savory flavors, complemented by the natural sweetness of the chestnuts and the earthy aroma of the sesame oil. It’s not just a dessert; it’s a celebration of tradition, culture, and the joy of sharing food with loved ones.

The History and Tradition of Yaksik

Yaksik holds a special place in Korean culinary tradition, where food is often intertwined with cultural beliefs and symbolism. The name "Yaksik" literally translates to "medicinal food" (약식), reflecting its roots in ancient Korean medicine. It was originally prepared with the intention of providing nourishment and health benefits, using wholesome, natural ingredients like chestnuts, jujubes, and glutinous rice. These ingredients were believed to have various health properties, such as boosting energy and aiding digestion.

Historically, Yaksik was not just a treat but also a symbol of good fortune and prosperity. It was commonly prepared for special occasions like the Lunar New Year, weddings, and birthdays. During these celebrations, Yaksik was often offered to ancestors as part of the ritual meals, symbolizing respect and gratitude. The sweet rice cake was a way of honoring family traditions and sharing abundance with loved ones.

Today, while the medicinal aspect of Yaksik is no longer a primary focus, the dish remains deeply embedded in Korean culture. It continues to be a beloved treat that brings people together during important holidays and family gatherings. The act of making and sharing Yaksik is a way to connect with the past, honor cultural traditions, and create new memories with family and friends.

Key Ingredients to Make Yaksik

• Room Temperature: If you plan to eat Yaksik within a day, store it in an airtight container at room temperature. Keep it away from direct sunlight or heat.
• Refrigeration: For longer storage, place Yaksik in an airtight container and refrigerate. It will stay fresh for up to 3-4 days. Allow it to come to room temperature or reheat gently before serving.
• Freezing: Yaksik freezes well! Wrap individual portions tightly in plastic wrap and store them in a freezer-safe bag or container. It can be frozen for up to 1 month. To serve, thaw in the refrigerator overnight and steam lightly to restore its texture.

Make-Ahead Tips

• Prepare the Ingredients in Advance: Peel and prep the chestnuts, slice the jujubes, and mix the soy sauce mixture a day ahead. Store them separately in the fridge until ready to use.
• Cook the Rice Ahead: Cook the glutinous rice and store it in the refrigerator for up to a day. Reheat it slightly before mixing in the sauce and toppings.
• Complete the Dish Early: Yaksik can be fully prepared a day before serving. Let it cool, slice it, and store it in an airtight container. The flavors often deepen overnight, making it even tastier the next day.

Pairing Suggestions

• Tea Pairing: Enjoy Yaksik with a warm cup of green tea, barley tea, or cinnamon punch (Sujeonggwa) for a traditional Korean pairing. The light bitterness of the tea balances the sweetness of Yaksik.
• Dessert Spread: Serve Yaksik alongside other traditional Korean desserts like Songpyeon (rice cakes) or Yakgwa (honey cookies) for a festive treat.
• Light Snacks: Pair with fresh fruits, such as sliced Asian pears or persimmons, for a refreshing contrast to its rich flavors.
• Coffee or Latte: The nutty flavors of Yaksik complement the bold notes of coffee or a mild latte for a more modern pairing.

Customizing Yaksik

• Alternative Sweeteners: Replace sugar or honey with maple syrup, agave syrup, or coconut sugar for a different flavor profile.
• Nuts and Fruits: Experiment with different nuts (like almonds or walnuts) and dried fruits (like cranberries or apricots) to create your unique version.
• Spices: Add a pinch of nutmeg or cardamom for an extra layer of warmth and aroma.
• Gluten-Free: Ensure your soy sauce is gluten-free if you're making the dish for someone with gluten sensitivities.
• Vegan-Friendly: Use vegan-friendly honey substitutes, such as agave syrup or date syrup, to make it fully plant-based.

Yaksik (Sweet Rice Cake with Chestnuts)

This Yaksik recipe features glutinous rice, chestnuts, jujubes, and pine nuts in a sweet soy sauce mixture, creating a comforting and flavorful Korean dessert perfect for special occasions.

Prep: 6 h | Cook: 1 h | Total: 7 h

Servings:6

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INGREDIENTS

 

For the Rice Base

• Glutinous Rice (Sticky Rice) – 2 cups, soaked for at least 6 hours or overnight.

For the Sweet Soy Sauce Mixture

• Soy Sauce – 3 tablespoons, for a savory balance.
• Brown Sugar – 4 tablespoons, for deep sweetness.
• Honey or Corn Syrup – 2 tablespoons, for a glossy texture.
• Sesame Oil – 2 tablespoons, for nutty flavor.
• Cinnamon Powder – 1 teaspoon, to add warmth.

For the Toppings and Mixins

• Chestnuts – 8-10 peeled and halved, for their rich and nutty flavor.
• Jujubes (Dried Red Dates) – 8-10, pitted and sliced, for sweetness and chewiness.
• Pine Nuts – 2 tablespoons, for crunch and a nutty aroma.
• Raisins (optional) – 2 tablespoons, for an added layer of sweetness.

Optional Garnishes

• Extra jujube slices or pine nuts for decoration.

Ingredient Notes:

• If chestnuts aren’t available, you can use walnuts or almonds as substitutes.
• For a vegan version, ensure your soy sauce and sugar are plant-based.
• Adjust the sweetness level to your preference by reducing or increasing the sugar and honey.

INSTRUCTIONS

 

1. Soak the Rice: Soak the glutinous rice in water for at least 6 hours, preferably overnight. Rinse and drain before using.
2. Prepare the Soy Sauce Mixture: In a bowl, combine 3 tbsp soy sauce, 4 tbsp brown sugar, 2 tbsp honey (or corn syrup), 2 tbsp sesame oil, and 1 tsp cinnamon powder. Stir until the sugar dissolves and everything is well combined.
3. Cook the Rice: Steam or cook the soaked glutinous rice in a rice cooker or steamer until fully cooked and sticky, about 30 minutes.
4. Mix Rice with Soy Sauce Mixture: Once the rice is cooked, transfer it to a large mixing bowl. Pour the prepared soy sauce mixture over the rice and stir gently to coat the rice evenly with the sauce.
5. Add Toppings: Add the chestnuts, sliced jujubes, pine nuts, and optional raisins to the rice mixture. Stir to distribute the ingredients.
6. Steam Again: Transfer the rice mixture to a steamer tray or a heatproof dish. Flatten the surface to ensure even cooking. Steam for an additional 30 minutes to allow the flavors to meld.
7. Cool and Slice: Let the Yaksik cool to room temperature. Once cooled, slice it into bite-sized pieces.
8. Serve and Enjoy: Serve at room temperature. Optionally, garnish with extra jujube slices or pine nuts before serving.

   Storage Tips

   • Room Temperature: Store in an airtight container for up to 1 day.
   • Refrigeration: Keep in the fridge for 3-4 days in an airtight container.
   • Freezing: Wrap portions individually in plastic wrap and store in a freezer-safe bag. Freeze for up to 1 month. Thaw and steam before serving.

Tried this recipe?Let me know how it was?