Welcome back to Chelsea’s K-Food Recipes! Today, we’re making a beloved traditional Korean dessert—Sweet Rice with Nuts and Jujubes (약식, Yakbap). This fragrant, sweet, and chewy rice dish is often enjoyed on special occasions such as birthdays, holidays, and ancestral ceremonies. Made with glutinous rice, honey (or brown sugar), chestnuts, jujubes (Korean dates), and pine nuts, Yakbap is a beautiful combination of texture and flavor. Let’s get started!
Ingredients:
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2 cups glutinous rice (sweet rice)
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1½ cups water
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3 tbsp soy sauce
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3 tbsp brown sugar (or honey)
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2 tbsp sesame oil
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8–10 jujubes (Korean dates), pitted and sliced
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6–8 chestnuts, peeled and halved
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2 tbsp pine nuts
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1 tbsp vegetable oil (for greasing the steamer or dish)
Instructions:
1. Prepare the Rice
Rinse the glutinous rice thoroughly until the water runs clear.
Soak it in water for at least 2 hours (or overnight for best results).
Drain well before cooking.
2. Make the Sweet Sauce
In a small bowl, mix together soy sauce, brown sugar (or honey), and sesame oil.
Stir until the sugar dissolves completely. Set aside.
3. Combine Ingredients
In a large bowl, mix the drained rice with the sweet sauce until evenly coated.
Add the chestnuts, jujubes, and pine nuts, mixing gently to distribute the ingredients.
4. Steam the Yakbap
Lightly grease a heatproof dish or steamer tray with a bit of vegetable oil.
Pour the rice mixture into the dish and level it out evenly.
Steam over medium heat for about 40–50 minutes, or until the rice is fully cooked and tender.
(Check occasionally to make sure there’s enough water in the steamer.)
5. Rest and Serve
Once cooked, let the Yakbap sit for about 10 minutes before serving.
Gently fluff with a spoon to separate the grains slightly.
Serve warm or at room temperature.
Tips for Perfect Yakbap:
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Rice texture: Glutinous rice should be sticky and chewy—not mushy. Make sure it’s soaked long enough before steaming.
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Sweetness level: Adjust sugar or honey based on your taste. Traditional Yakbap tends to be mildly sweet.
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Nuts & fruits: Feel free to add walnuts, raisins, or more jujubes for variety.
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Storage: Yakbap can be kept in the fridge for up to 3 days or frozen in portions for later. Reheat by steaming or microwaving with a bit of water.
Yakbap is not just a dessert—it’s a comforting, festive dish that embodies the warmth of Korean tradition. With its glossy, golden color and rich aroma, it’s a perfect treat to share with loved ones during holidays or celebrations.
Thanks for joining me on Chelsea’s K-Food Recipes! I hope you enjoy making and sharing this traditional Korean sweet rice. Stay tuned for more delicious and heartwarming K-food recipes! 🍯✨