Korean Sweet Glutinous Rice
Quick answer
Glutinous rice is soaked, steamed, and dressed with a mixture of soy sauce, sesame oil, and honey, then studded with jujubes, chestnuts, and pine nuts before a second steaming.
What makes this special
- Yakbap undergoes double-steaming to drive a soy-honey syrup deep into the chewy glutinous grains.
- Double-steaming drives soy-honey syrup deep into every glutinous grain
- Shredded jujube, mealy chestnut, and oily pine nut each offer a different bite
Key ingredients
Core cooking flow
- 1 Rinse 2 cups glutinous rice until the water runs mostly clear, soak it for 2 hours, then drain it well.
- 2 Remove the pits from 8 jujubes and slice them thinly.
- 3 Combine 2 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon sesame oi...
Glutinous rice is soaked, steamed, and dressed with a mixture of soy sauce, sesame oil, and honey, then studded with jujubes, chestnuts, and pine nuts before a second steaming. The double-steaming process gives the rice a dense, chewy stickiness while the soy sauce penetrates each grain and tints it a deep amber. Jujubes lend a natural caramel-like sweetness, chestnuts add a crumbly, starchy contrast, and pine nuts contribute a subtle oiliness that enriches the overall taste. Traditionally prepared for the first full moon festival, yakbap is equally enjoyable as an everyday snack or packed lunch.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Finish
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.
- 3Control
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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