English
Yaksik

Photo: Hyeon-Jeong Suk, CC BY 2.0, Wikimedia Commons

South Korea

Yaksik

약식

Korean dessert of glutinous rice, chestnuts, jujubes, and pine nuts

RiceCourse
152kcal · per serving
Not spicySpice
🌱 Vegan
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About this dish

Yaksik or yakbap is a sweet Korean dish made by steaming glutinous rice, and mixing with chestnuts, jujubes, and pine nuts. It is seasoned with honey or brown sugar, sesame oil, soy sauce, and sometimes cinnamon. It is traditionally eaten on Jeongwol Daeboreum (정월대보름), a Korean holiday which falls on the 15th day of the 1st month of the Korean calendar (lunisolar), but also for weddings and hwangap festivities.

Description: Wikipedia — Yaksik, CC BY-SA 4.0

Recipe

Kabocha Squash Yaksik (Sweet Rice Dessert in Squash)

Not spicyVeganContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • mini kabocha squash미니 단호박
    250 g
  • glutinous rice찹쌀
    100 g
  • chestnuts밤
    40 g
  • jujube대추
    18 g
  • cranberries크린베리
    10 g
  • Seasoning sauce: flavored soy sauce (mat-ganjang)양념장 : 맛간장
    15 g
  • sesame oil참기름
    10 g
  • cinnamon powder계피가루
    5 g

Nutrition per serving

152kcal
33.1gCarbs
3.1gProtein
0.8gFat
64.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Scoop out the inside of the kabocha squash.
  2. Soak the glutinous rice in water.
  3. Cut the chestnuts into bite-size pieces and soak in water.
  4. Remove the seeds from the jujube and cut into bite-size pieces.
  5. Make the seasoning sauce and marinate the rice and chestnuts first, then cook the sticky rice.
  6. Put the sticky rice inside the kabocha squash and steam in a steamer.
💡 TipKabocha squash boosts the sweetness, and flavored soy sauce and cinnamon powder are used in place of regular soy sauce to make the yaksik not salty.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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