Yaksik

What is Yaksik?

Yaksik is a sweet rice dish from Korea, made by steaming glutinous (sticky) rice together with chestnuts, jujubes (which are a type of red date), and pine nuts. The rice is flavored with honey or brown sugar, soy sauce, sesame oil, and sometimes a touch of cinnamon. When finished, it is usually pressed into flat, square shapes and allowed to cool. The result is a chewy, nutty treat with a gentle sweetness and a subtle aroma from the nuts and jujubes. It is often served at room temperature.

Where does Yaksik come from?

The name yaksik comes from the use of honey, which was once called 'yak' (medicine) in Korean. Its history goes back many centuries, with legends tying it to the Silla dynasty. One story tells of a king saved from danger on the fifteenth day of the first lunar month, leading to a tradition of offering sticky rice to crows in thanks. Over time, ingredients like pine nuts, chestnuts, and jujubes were added, especially during the Goryeo period. Yaksik appears in several old Korean texts and was sometimes shared with people in China, but the custom of eating it at the first full moon is unique to Korea.

How is Yaksik made?

To prepare yaksik, glutinous rice is first steamed. Honey or brown sugar, soy sauce, and sesame oil are mixed in to give the rice its color and flavor. Chestnuts are boiled until soft, jujubes are pitted and quartered, and pine nuts are added. The mixture is then steamed again so the flavors blend together. Once cooked, it is shaped into squares or blocks and left to cool. Today, some people use rice cookers to make the process easier. Yaksik keeps well at room temperature for a few days, and can be refrigerated or frozen for longer storage.

How and when is Yaksik eaten?

Yaksik is most often eaten during Jeongwol Daeboreum, the first full moon of the lunar year, but it is also made for weddings and 60th birthday celebrations. It is usually served as a snack or with tea, and is enjoyed at room temperature. The dish is cut into squares or rectangles for serving. Because it is sweet and filling, it is often given as a gift or shared with guests during special occasions.

Kinds of Yaksik

While the classic version uses glutinous rice, chestnuts, jujubes, and pine nuts, some recipes may use different nuts or add more spices. Modern cooks sometimes use pressure cookers or rice cookers instead of traditional steaming. The shape and size can also vary, from large blocks to bite-sized pieces. However, the basic combination of sweetened sticky rice with nuts and fruit remains the same.

What Yaksik means

Yaksik holds a special place in Korean culture, especially during Jeongwol Daeboreum, when it is made to celebrate the first full moon of the year. It is also served at important life events like weddings and hwangap, the 60th birthday. The dish is seen as a symbol of good fortune and is often prepared as an offering or shared among family and friends. Its long history and connection to legends make it a cherished part of Korean festive food traditions.

Questions people ask about Yaksik

Good reading and sources

• Yaksik on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data