Sweet and Nutritious Yeakbap (Korean Sweet Rice with Dates and Chestnuts)
Sweet and Nutritious Yeakbap (Korean Sweet Rice with Dates and Chestnuts)
Chuseok Special: Homemade Yeakbap (Sweet Rice Cake) Packed with Seasonal Ingredients – A Delicious Way to Enjoy Sweet Pumpkin!
This is the Yeakbap recipe we always make during Chuseok at our home. It’s loaded with sweet pumpkin, dates, jujubes, and cranberries, and made with water boiled from jujube seeds for extra nutrition and flavor. I’ll also show you how to make delicious Yeakbap using a regular pot, not just an electric rice cooker. Enjoy this wholesome and flavorful treat for the holidays!
Main Ingredients- 1kg Sweet Rice (Glutinous Rice)
- 470g Mini Sweet Pumpkin (approx. 1 medium)
- 100g Dates (Medjool or similar)
- 40g Dried Cranberries
- 50g Dried Jujubes (Korean dates)
- 700ml Water (for boiling jujube seeds)
Sweet Yeakbap Seasoning- 12 Tbsp Brown Sugar
- 12 Tbsp Soy Sauce (Korean soup soy sauce)
- 5 Tbsp Sesame Oil (3 Tbsp for mixing, 2 Tbsp for finishing)
- 2 tsp Cinnamon Powder
- 430ml Water from boiled jujube seeds (for adjusting batter consistency)
- 12 Tbsp Brown Sugar
- 12 Tbsp Soy Sauce (Korean soup soy sauce)
- 5 Tbsp Sesame Oil (3 Tbsp for mixing, 2 Tbsp for finishing)
- 2 tsp Cinnamon Powder
- 430ml Water from boiled jujube seeds (for adjusting batter consistency)
Cooking Instructions
Step 1
Here are all the ingredients ready for making our delicious Yeakbap. I’m using mini sweet pumpkin, dates, cranberries, and jujubes for a special touch.
Step 2
Rinse the sweet rice thoroughly a few times until the water runs clear. Then, soak it in cool water for 1 hour. This crucial step ensures the rice becomes perfectly chewy and tender.
Step 3
Wash the mini sweet pumpkin well. Cut it in half and use a teaspoon to scoop out and discard the seeds and stringy bits. Rinse the pumpkin halves again, then dice them into approximately 1.5 cm cubes.
Step 4
Gently rub the dried jujubes between your hands under running water and wash them about 3 times to remove any dust or impurities. This cleaning method also helps to soften their slightly bitter notes.
Step 5
Using a knife, carefully cut around the pit of each jujube to remove it. You can then roll some of the pitted jujubes tightly into flower shapes for decoration. Chop the remaining jujubes finely. For a detailed demonstration on how to make the jujube flowers, please refer to the accompanying video.
Step 6
In a pot, combine 700ml of water and the reserved jujube seeds. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 20 minutes. This process extracts the rich flavors and nutrients from the seeds.
Step 7
Slice the dates into pieces about 0.5 cm thick. Their chewy texture will add a wonderful dimension to the Yeakbap.
Step 8
Now, let’s make the flavorful sauce that gives Yeakbap its signature taste! In a mixing bowl, combine 12 Tbsp brown sugar, 12 Tbsp soy sauce, and 3 Tbsp sesame oil. Pour in 200ml of the water that was used to boil the jujube seeds. Whisk everything together until well combined to create your delicious Yeakbap sauce.
Step 9
In a large pot or rice cooker inner pot, add the soaked and drained sweet rice. Pour the prepared Yeakbap sauce evenly over the rice. Then, add the remaining jujube seed water (I added about 230ml more) to the pot.
Step 10
The ideal water level is just covering the rice, with about 2mm of water above the surface of the sweet rice. Too much water can make the Yeakbap mushy.
Step 11
Add all the prepared ingredients (sweet pumpkin cubes, sliced dates, cranberries, and chopped jujubes) to the pot, except for the decorative jujube flowers. Cover with a lid and bring to a boil over high heat. Once it starts bubbling vigorously, reduce the heat to medium and cook for about 8 minutes, or until most of the liquid has been absorbed. Finally, reduce the heat to low, cover, and let it steam for 10 minutes. This slow steaming creates a perfectly tender and moist Yeakbap.
Step 12
Pour the remaining 2 Tbsp of sesame oil over the freshly cooked Yeakbap. Gently fold and mix it in with a spatula, being careful not to mash the rice grains. If there’s a slightly crispy layer of rice at the bottom (nurungji), you can scrape it up and mix it in – it adds a wonderful texture and flavor! This crispy part is truly delicious.
Step 13
Transfer the warm Yeakbap into a square mold or container. Press it down gently with the spatula to create a flat, even surface. To easily unmold the Yeakbap, line a cutting board with plastic wrap and invert the container onto it. Allowing the Yeakbap to cool completely will help it firm up. Lightly coat a knife with sesame oil before cutting into your desired portion sizes.
Step 14
Decorate the top of the Yeakbap with the reserved jujube flower garnishes for a beautiful presentation.
Step 15
Alternatively, you can shape the Yeakbap into small, round balls for a cute and convenient bite-sized treat.
Step 16
Once cooled, portion the Yeakbap, wrap each serving tightly in plastic wrap, and store in the freezer. When ready to eat, simply thaw at room temperature or gently reheat. It will regain its chewy texture and delicious flavor. This Chuseok, share the joy of homemade, nutritious, and incredibly tasty Yeakbap with your loved ones!
