Super Simple Yakbap Made in 20 Minutes Using a Microwave
Taste of a Rice Cake Shop! Super Simple Yakbap Recipe Completed in 20 Minutes with a Microwave
Yakbap, made with glutinous rice, is easy to digest and gentle on the stomach. However, yakbap often seems like a dish that requires a lot of effort and time, making it difficult for many to make at home. This recipe introduces an ultra-simple yakbap that is ready in just 20 minutes using a microwave, with a taste almost identical to what you’d buy at a rice cake shop.
Ingredients (Serves 4)
- 500g glutinous rice
- 200g fresh chestnuts
- 50g dried jujubes (daechu)
- 50g raisins
- 20g pine nuts
- 2 Tbsp honey
- 1/2 Tbsp brown sugar
- 1/2 tsp cinnamon powder
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
Cooking Instructions
Step 1
Soak 500g of glutinous rice in water for at least 6 hours. Soaking it the night before and refrigerating it allows you to start cooking right in the morning, which is very convenient.
Step 2
After soaking, it’s crucial to rinse the glutinous rice 2-3 times with fresh water. Using the soaking water can cause the yakbap to spoil easily.
Step 3
Drain the soaked glutinous rice and transfer it to a microwave-safe dish. A dish with some depth is recommended.
Step 4
Once the glutinous rice is in the dish, spread it evenly and pour in 1 cup of water (about 200ml). Be careful not to submerge the rice completely in water.
Step 5
The ideal water level is when the rice at the bottom is slightly submerged, but the rice on top is not. Too much water will result in a less chewy texture, so adjust the water amount according to your dish’s capacity.
Step 6
Cover the dish with a microwave-safe lid or plastic wrap, then microwave on high power for 10 minutes.
Step 7
Cooking times may vary slightly depending on your microwave’s specifications. While the rice is cooking for 10 minutes, prepare the other ingredients for the yakbap.
Step 8
Check the freshness of pine nuts stored in the freezer. If they are not fresh, lightly toast them over low heat until they turn light brown to prevent a stale taste and bring out their nutty aroma. Fresh pine nuts can be used as they are.
Step 9
Rinse the dried jujubes thoroughly under running water. It’s important to wash them carefully, as dust can accumulate in the wrinkles.
Step 10
After washing, use the ‘돌려깍기’ (dolyegakgi – turning cut) method to separate the skin and seeds from the dried jujubes. You can collect the seeds to make tea, or if you have many, boiling them to make a broth for cooking rice adds a unique flavor.
Step 11
Remove the seeds from the dried jujubes and roll them up tightly. Slice them into approximately 0.2cm thick pieces to create beautiful flower shapes. Food that looks good often tastes good, so take your time with this step.
Step 12
Wash the fresh chestnuts thoroughly under running water. There’s no need to soak them.
Step 13
Cut the chestnuts into 2-3 pieces for easy eating. Since they will be cooked further, you can leave them whole if you prefer a chunkier texture. Now, let’s make the seasoning for the yakbap.
Step 14
In a microwave-safe bowl, combine 2 Tbsp honey, 1/2 Tbsp brown sugar, 1/2 tsp cinnamon powder, 2 Tbsp soy sauce, and 2 Tbsp sesame oil. Mix well to create the seasoning sauce.
Step 15
Important: Do not substitute honey with corn syrup or rice syrup, as this can cause the glutinous rice to ferment, altering the taste and texture of the yakbap, making it taste like fermented rice. If you don’t have honey, you can increase the brown sugar slightly. As the seasoning is ready, the microwave finishes its first 10-minute cycle.
Step 16
The glutinous rice looks well-cooked after the first microwave cycle. Take it out and gently stir with a spatula, being careful not to mash the rice grains.
Step 17
Notice the beautiful sheen on the cooked glutinous rice! You might doubt if a microwave can cook rice properly, but the shine is remarkable, even better than pre-packaged rice bowls.
Step 18
After stirring the rice, pour the prepared yakbap seasoning sauce over it. It’s okay if the brown sugar in the sauce isn’t fully dissolved; it will mix well with the hot rice.
Step 19
From this point onwards, switch from a spatula to a spoon for mixing. Over-mixing with a spatula can make the yakbap mushy and affect its chewy texture.
Step 20
Add the prepared chestnuts, dried jujubes, and raisins evenly over the seasoned glutinous rice. Feel free to add dried cranberries or blueberries for a variation, as they pair well.
Step 21
Gently mix everything together one last time to ensure the ingredients are well distributed.
Step 22
Cover the dish again and return it to the microwave. Microwave on high power for another 10 minutes.
Step 23
Cooking times can vary slightly based on microwave power. It’s a good idea to check periodically. After 10 minutes, your delicious yakbap will be ready.
Step 24
10 minutes have passed. Let’s open the lid.
Step 25
The aroma of yakbap, just like from a traditional rice cake shop, fills the air. It’s hard to believe it was made in a microwave!
Step 26
Sprinkle the toasted pine nuts on top. If you don’t have pine nuts, toasted cashews or walnuts also work well. However, almonds and peanuts tend to become too hard and don’t complement the texture, so keep that in mind.
Step 27
Using a spoon, gently mix the pine nuts into the yakbap until everything is well combined.
Step 28
Yakbap is often enjoyed over several days rather than all at once. To store it, spread it out in a flat square container to cool. You can also use muffin tins or cannelé molds for beautiful individual portions.
Step 29
After cooling for about 30 minutes, cut the yakbap into serving sizes and wrap each portion tightly with plastic wrap. It can be stored in the freezer for later enjoyment.
Step 30
Your custom yakbap, perfectly balanced in sweetness and saltiness, is now complete! Enjoy your delicious homemade treat.
