Korean Sweet Glutinous Rice
Quick answer
- Active time
- 75 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Eaten at Jeongwol Daeboreum, the first full moon of the lunar year, yakbap sits closer to a sweet snack than a side of rice.
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Glutinous rice goes through the steamer twice: once plain, then again after it has been tossed with a warm syrup of soy sauce, honey, sesame oil, and cinnamon. That second steaming turns every grain glossy brown and chewy, with jujubes, chestnuts, and pine nuts tucked throughout.
Ingredients
Instructions
- 1
Rinse 2 cups glutinous rice until the water runs mostly clear, soak it for 2 hours, then drain it well.
When the steamer is fully steaming, cook over medium heat for 25 minutes.
- 2
Remove the pits from 8 jujubes and slice them thinly.
Cut 100 g chestnuts into bite-size pieces, and set aside a small pinch of the 2 tablespoons pine nuts for a clean garnish at the end.
- 3
Combine 2 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon sesame oil, and 1/2 teaspoon ground cinnamon in a small pot.
Warm over low heat just until the honey loosens, avoiding a hard boil.
- 4
Pour the warm seasoning syrup over the hot steamed rice first, then fold with a rice paddle as if cutting through it.
When the grains look glossy amber, add the jujubes, chestnuts, and pine nuts.
- 5
Transfer the seasoned rice to a mold or heatproof bowl and press the top lightly so the layer is even, not compacted hard.
Steam again over medium heat for 12 minutes once the steamer is steaming.
- 6
After steaming, let the yakbap cool for about 10 minutes so it firms enough to slice neatly.
Lightly coat the knife with a trace of sesame oil, cut into portions, and finish with the reserved pine nuts.
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