Yaksik (약식)

a traditional Korean treat that reminds me of grandma

Yaksik (약식), which is also known as yakbap (약밥) is a Korean dish that is typically enjoyed during Korean holidays such as Seollal (Korean New Year’s Day) and Chuseok (Korean Harvest Festival). Yet, what I remember most from yaksik is that it is one of the foods that my grandma would regularly make. Her yaksik was so delicious and I miss it to this day. This is my attempt at making a version close to hers.

Yaksik means “medicinal food.” It’s called this because it, like yakgwa, contains honey which was considered as medicine in ancient Korea.

You can adjust the ratios of this recipe according to your own preference. If you prefer sweet, I would add the full 1 cup brown sugar. I use less since my family tends to like things slightly sweet.

If you do not have access to fresh chestnuts, you can always just canned or vacuum sealed ones.

Ingredients

4 cups (~850 grams) glutinous/sweet rice
~15 (~100 grams) dried jujubes, pitted and sliced into slivers
~20 (~375 grams) chestnuts, peeled and cut into quarters
4 tablespoons (~40 grams) pine nuts
1/2 cup (~70 grams) raisins
100 grams jujube paste (90 grams dried jujubes and water)
2/3-1 cup (150-200 grams) brown sugar
4 tablespoons soy sauce
4 tablespoons honey
3 tablespoons sesame oil
1/2-1 teaspoon cinnamon
2 cups water + 2 teaspoons salt

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Directions

1. Rinse your 4 cups glutinous rice thoroughly and soak in water for 5-8 hours. I prefer to just let it sit overnight. If you’re in a hurry, you can opt for a 2 hour soak instead.

2. Jujube Paste
   Add around 90 grams dried jujubes to a pot and cover with enough water to fully submerge the jujubes. Bring the water to a boil and then lower the heat to low to simmer the jujubes for 15 minutes. Once the jujubes are completely soft, drain them from the water (this water can be drunk on its own as jujube tea!). Then vigorously press the jujubes through a fine mesh strainer so that you get a smooth paste apart from the tougher outer skin. Return the jujube paste to the pot and heat over medium-low while stirring frequently. Cook until the paste becomes darker and rich. Remove from heat and set aside.

3. Combine 2 cups water with 2 teaspoons salt. Stir to dissolve the salt.

4. Drain your rice and then add it to a steamer lined with a clean cloth or cheesecloth. Cover and place your steamer over a pot of boiling water and steam the rice over medium high heat for 20 minutes. Once the 20 minutes are up, flip the rice over a few times so that the rice cooks evenly. Pour your salt water over the rice and then top with the 20 cut chestnuts. If you are using canned chestnuts, add them at step 5 with the jujubes. Cover the steamer once more and steam for another 15 minutes.

5. After 15 minutes, transfer the rice and chestnut mixture to a large bowl. Add your 3/4 to 1 cup brown sugar and thoroughly mix everything together so that the sugar fully dissolves and that each grain of rice is fully coated. Then add 4 tablespoons soy sauce, 3 tablespoons sesame oil, 100 grams jujube paste, 4 tablespoons honey, and 1/2 to 1 teaspoons cinnamon (depending on preference). Mix everything together. Then add 15 sliced dried jujubes, 4 tablespoons pine nuts and 1/2 cup raisins. Mix again. It is recommended to let everything sit for a couple hours to let the flavors settle in, but this step is completely optional.

6. Return everything back to the steamer and steam over medium high heat for a final 20 minutes. Make sure to refill the pot with hot water.

7. Once the yaksik is fully cooked, transfer it to a parchment lined tray, pan, or molds. Shape them however you like. They’re much easier to cut once they’re fully cooled.

Are there any foods that remind you of a loved one?