Cover the pot with its lid, and place over high heat. The rice should be bundled inside the steamer basket. Cover the sweet rice with the excess cloth. If using fresh chestnuts, mix them into the rice. Place the sweet rice inside the basket and on top of the cheesecloth. Line the basket with a wet cheesecloth or muslin and let the excess cloth hang over the edge of the steamer pot. Depending on what type of steamer basket you have, place it inside or on top of the pot. Wash the sweet rice and soak in a generous amount of water for at least 5 hours or overnight.Ģ. Soboro Bread, Korean Peanut Streusel Bread, 소보롱빵 Printġ. I’d say the hardest part of this dish is making the jujube paste, which isn’t very difficult but requires a little elbow grease 💪. The soaking, steaming, and resting may sound daunting, but the techniques involved are actually quite simple. It takes a little more time-and a few more steps–but is totally worth the effort.
My recipe for yaksik follows the traditional method of steaming instead of cooking in a rice cooker. Also, it happens to be Korean Thanksgiving, Chuseok, this week, and so for those of you celebrating, this would be a great dish to make! It’s not quite Lunar New Year yet, but the flavors of yaksik are so cozy that I feel like the beginning of fall is a great time to make this.
I don’t know anyone who practices this rite today, but I’m grateful for the crow and the delicious dish that resulted from this story.
Dim sum sweet rice cake full#
As an act of gratitude, the king ordered his people to pay thanks to the crows by offering them sweet rice cooked with chestnuts and jujubes–foods that birds like–on the first full moon of every year. Legend has it that 1,500 years ago a crow saved a king’s life by warning him of danger. In Korea, yaksik is eaten year-round, but officially it’s the celebratory dish that’s eaten on the first full moon of the Lunar New Year (FYI that takes place on February 8th in 2020). The dried versions are also not as sticky as the dates we’re familiar with over here in the US. Jujubes are sweet, like medjool dates, but they possess a distinct woody-herbal flavor. In Korea, they’re dried and used in many types of dishes, including savory ones. Jujubes, also known as red dates or Chinese dates, are a small, ovular fruit that has an apple-like texture and taste when eaten fresh. Its taste profile is slightly sweet, which is why they’re often found in desserts. Despite its chew, sweet rice does not contain any gluten. Sweet rice, also known as glutinous or sticky rice, is a type of short-grain rice that has a very “sticky” consistency when cooked. The two key ingredients in yaksik are sweet rice and jujubes. When made well, each kernel of rice is distinct and has a brilliant brown topaz hue. All those elements come together to create a deep caramel-y flavor with subtle hints of nuttiness and spice. The combination of ingredients may cause some head-scratching (soy sauce + cinnamon?), but trust me, it works. It’s seasoned with honey, brown sugar, soy sauce, sesame oil, and cinnamon. Yaksik is made with sweet rice that’s mixed with dried fruits and nuts. There are so many varieties to choose from, but this version, yaksik or Korean sweet rice dessert, is one of my all-time favorites. We had them for breakfast, as a snack, in savory dishes, for dessert, and during any major holiday or celebration. Like so many other Koreans, ddeok or rice cakes were a big part of my childhood, which is probably why I love them so much. Don’t get me wrong, there’s nothing like a thick slice of chocolate cake, and I’m a sucker for shortbread cookies, but if rice cakes are on the table, that’s what I’m going for (first). It may come as a surprise, but my favorite type of dessert is the Korean rice cake.
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