Chewy and Sweet Traditional Yeot-Bap (Korean Rice Cake)
Chewy and Sweet Traditional Yeot-Bap (Korean Rice Cake)
Perfect Yeot-Bap Recipe: Foolproof Success for Your Kitchen!
Clean out your pantry and whip up some delicious Yeot-Bap! This recipe is so good, it’ll become your go-to. Enjoy this chewy and subtly sweet traditional Korean treat that’s perfect for any occasion and loved by all ages. Follow this golden recipe for a guaranteed win!
Main Ingredients- 4 cups glutinous rice (sweet rice), approx. 640g
- 30 ginkgo nuts
- 5 chestnuts
- 20 dried jujubes (Korean dates)
- A handful of peanuts or other nuts (e.g., walnuts, almonds)
Seasoning Sauce- 1 cup brown sugar, approx. 160g
- 6 Tbsp soy sauce
- 4 Tbsp sesame oil
- 2 Tbsp honey or corn syrup
- 1 Tbsp ground cinnamon
- 2.5 cups water, approx. 500ml
- A pinch of salt
- 1 cup brown sugar, approx. 160g
- 6 Tbsp soy sauce
- 4 Tbsp sesame oil
- 2 Tbsp honey or corn syrup
- 1 Tbsp ground cinnamon
- 2.5 cups water, approx. 500ml
- A pinch of salt
Cooking Instructions
Step 1
First, prepare 4 cups of glutinous rice. Rinse the rice thoroughly and soak it in water for at least 1 hour. After soaking, drain the rice completely using a sieve. Transfer the drained rice to the inner pot of an electric pressure cooker. For easier cleanup, you can lightly grease the pot with oil before adding the rice.
Step 2
Now, let’s make the delicious sauce that will give Yeot-Bap its signature flavor. Add 1 cup of brown sugar, 6 Tbsp soy sauce, 4 Tbsp sesame oil, 2 Tbsp honey (or corn syrup), 1 Tbsp ground cinnamon, and a pinch of salt to the glutinous rice in the pressure cooker. Gently mix everything with a spatula, being careful not to break the rice grains. Ensure all the seasonings evenly coat the rice grains – this is key for great flavor.
Step 3
Prepare the additional ingredients that will add texture and flavor to your Yeot-Bap. For the dried jujubes, remove the seeds by slicing around them, then cut them into bite-sized pieces. For the ginkgo nuts, you can either shell and lightly toast them in a pan to remove the papery skin, or use pre-shelled roasted ginkgo nuts for convenience. Peel the chestnuts and cut them into quarters or desired sizes. Prepare your peanuts and any other chosen nuts by cutting them into bite-sized pieces.
Step 4
Add the prepared ginkgo nuts, chestnuts, dried jujubes, and peanuts (or other nuts) on top of the seasoned glutinous rice. Finally, pour in 2.5 cups of water. The exact amount of water might vary slightly depending on your pressure cooker model and how long the rice was soaked, so aim for the rice to be just covered by water. Too much water can make the Yeot-Bap less chewy.
Step 5
Once all ingredients and seasonings are combined, close the lid of the electric pressure cooker. Select the ‘Multi-grain’ or ‘Brown Rice’ cooking mode. This mode is generally better for achieving the chewy texture of glutinous rice compared to the standard ‘White Rice’ mode. Let the cooker do its magic until the cooking cycle is complete.
Step 6
When the cooking is finished, carefully transfer the hot Yeot-Bap from the cooker into a square mold or a serving dish. It’s easier to shape when still warm. Let it cool slightly, then cut it into bite-sized pieces, usually in squares. Once completely cooled, wrap it tightly or store it in an airtight container in the refrigerator. This allows you to enjoy delicious Yeot-Bap anytime. Chilled Yeot-Bap can be gently reheated in the microwave.
