Yaksik: Know Everything About This Korean Sweet Rice Dessert

A popular traditional Korean dessert, yaksik combines the chewiness of glutinous rice, fruits, and nuts with the sweetness of caramel. This type of food is highly considered special because of the unique, tasty combination of its elements, which makes it regular during festivals, celebrations or reunions. It is preferred by the crowd because, apart from adding warmth and comfort to the dining table, it is very delicious. Translating to "medicinal food," the name "Yaksik" (약식) reflects its historical significance as a dish thought to offer health advantages. Yaksik is a sign of prosperity and well wishes, whether it is offered on special occasions or during the Korean New Year (Seollal). Once you understand the composition, the process of preparing Yakisik and its cultural significance, you will be able to cook this tasty delicacy at home.

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Also read: 5 Must-Try Traditional Korean New Year Desserts

Making Process

Rinsing And Soaking

Glutinous rice, sometimes referred to as sweet rice or chapssal, is the basis of yaksik. The type of rice adds different characteristics when it is cooked, and it gets extremely sticky, which the dish relies on. The main ingredient in this tasty, sweet dish called Yaksik is two cups of sticky rice. In order to achieve the ideal chewy texture that is typical of sweet rice recipes, it is imperative that the rice be well-rinsed to remove extra starch. The sticky rice will absorb sufficient moisture and swell, simplifying the cooking process if it is soaked in cold water for around five hours.

Preparing The Caramel Sauce

Two different sauce ingredients contribute to the rich flavour character. First, a white sugar-based caramel sauce adds colour and depth. Second, the seasoning sauce that is used to add the unique flavour consists of oils, cinnamon, soya sauce and dark brown sugar. Sesame oil and soy sauce give the sweetness a distinctively Korean flavour. When you make the caramel, you will use ¼ cup of sugar and ¼ cup of water. Heat the water and sugar in a small pan over medium heat. Gently stir until all of the sugar has been dissolved. After dissolving, gently boil the mixture without stirring. Sugar burns easily, so keep a tight eye on it. The caramel should be cooked until it is a gorgeous golden brown. Keep an eye on it to prevent overcooking, but this should take around 5 to 7 minutes. To avoid the caramel solidifying, take it off the fire as soon as it achieves the colour you want. Evenly coat the soaked and drained rice with the caramel by carefully pouring it on.

Preparing The Seasoning Sauce

The seasoning sauce, which gives Yaksik a complex flavour character, will then be made.  In another bowl, mix 1 tablespoon of toasted sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of grapeseed oil or any vegetable oil, ¼ cup of dark brown sugar and cinnamon powder half teaspoon. This meal is characterised by a great combination of sweet and salty tastes caused by a combination of soy sauce and dark brown sugar. This is due to a mix of soy sauce and dark brown sugar. Stir the things with a whisk till the sugar is all gone. When finished, put it away.

Mixing Fruits And Nuts

Pine nuts, chestnuts, and jujubes (Korean dates) are all used in traditional yaksik. These components are selected not just for their taste but also for their nutritional worth and cultural significance in Korea. In modern versions, dried cranberries could be used in place of jujubes without affecting the dish's basic flavour. Collect the following items for this rec͏ipe: 14–16 large dried jujubes (or 1 cup rinsed and deseeded dried cranberries as an alternative), 1 can of drained chestnuts, ¼ cup of raisins, 2 tablespoons of dried cranberries (optional), ¼ cup of honey, and 2 teaspoons of pine nuts (tips removed). First, place the dried jujubes in a big mixing bowl and chop them in half. Do the same with dried cranberries. For more texture, add the chopped chestnuts, pine nuts, and raisins to the bowl. Pour in the honey, which will give the finished dish a further layer of sweetness and lustre. Make sure the dried fruits and nuts are distributed evenly throughout the seasoned rice by gently mixing them in.

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Cooking Process

It's time to cook the Yaksik now that the rice, caramel, spice sauce, and additional ingredients are all ready. To avoid sticking, start by lining a steamer basket with cheesecloth or a clean cloth. Make sure the rice mixture is compact and even by spooning it into the steamer and gently pressing it down with a spatula. For 30 to 40 minutes, steam the Yaksik over boiling water. The steam keeps the meal wet while cooking the rice thoroughly and combining the flavours in a lovely way. To give the flavours time to settle, turn off the heat after steaming and leave it for around ten minutes. When the Yaksik is cooked, carefully take it out of the steamer and allow it to cool a little before cutting it into slices.

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Serving And Enjoying

Yaksik is a dessert that works well for every occasion because it can be eaten warm or at room temperature. To serve, cut it into squares or wedges so that the gorgeous hues of the chestnuts, cranberries, and jujubes can be seen. During holidays or special events, it can be offered as a stand-alone delicacy or goes very well with a cup of tea. In taste, yaksik has a satisfying blend of the unique native flavour of sesame oil, the taste of pine nuts and the creamy taste of caramel.

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Making Yaksik at home takes you on a culinary adventure that introduces you to Korean customs and flavours. Give this recipe a try; everyone will appreciate the warm, satisfying flavours and components that Yaksik contains and remember, it is never too early to celebrate or too late to cook.