Yaksik (Korean Royal Sweet Glutinous Rice with Jujube)
Quick answer
Yaksik is a traditional Korean sweet rice dish with roots in royal court cuisine.
What makes this special
- Glutinous rice steams with jujubes and chestnuts in a soy-honey glaze to build the layered flavor of Yaksik.
- Soy sauce coats each grain with deep brown color and sweet-salty seasoning
- Crumbly chestnut texture contrasts the chewy glutinous rice
Key ingredients
Core cooking flow
- 1 Rinse 300 g glutinous rice until the water runs mostly clear, then soak it for 2 hours.
- 2 Remove the pits from 50 g jujubes and slice them thinly, reserving a small portion for topping.
- 3 Mix 2 tablespoons soy sauce, 3 tablespoons honey, 260 ml water, and 0.5 teas...
Yaksik is a traditional Korean sweet rice dish with roots in royal court cuisine. Glutinous rice is mixed with soy sauce, honey, and sesame oil, then steamed with jujubes and chestnuts until each grain absorbs a deep caramel-brown color and a sweet-salty seasoning. The soy sauce provides savory depth while the honey glazes the rice with a gentle sheen and lingering sweetness. Jujubes burst with natural fruity sweetness when bitten, and chestnuts contribute a crumbly, starchy contrast to the chewy rice. A pinch of cinnamon adds warm spice that ties the elements together. Yaksik holds its texture well at room temperature, making it equally suited for packed lunches or make-ahead desserts.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 300 g glutinous rice until the water runs mostly clear, then soak it for 2 hours.
Drain in a sieve for about 10 minutes so excess water does not make the rice mushy.
- 2Prep
Remove the pits from 50 g jujubes and slice them thinly, reserving a small portion for topping.
Cut 80 g chestnuts into bite-size pieces, keeping them large enough to stay crumbly after steaming.
- 3Season
Mix 2 tablespoons soy sauce, 3 tablespoons honey, 260 ml water, and 0.5 teaspoon cinnamon powder until even.
Stir from the bottom so the honey dissolves fully and the seasoning colors the rice evenly.
- 4Season
Combine the drained rice with the sliced jujubes, chestnuts, and seasoning liquid until every grain is coated.
When the steamer is producing steady steam, spread the mixture on a damp cloth in an even layer.
- 5Control
Steam over medium-high heat for 40-45 minutes.
Halfway through, gently turn the edges toward the center so the color stays even and the rice cooks through without dry spots.
- 6Finish
When the grains look translucent and chewy, mix in 1 tablespoon sesame oil for gloss.
Press the rice firmly into a mold, top with the reserved jujube, cool until set, then slice cleanly.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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