Sweet Sweet Potato Yakbap
Sweet Sweet Potato Yakbap
Autumn’s Delight! Sweet and Chewy Sweet Potato Yakbap Recipe (Holiday, New Year, Special Occasion)
A must-have delicacy at our family’s holiday gatherings is this Sweet Potato Yakbap! Made with plenty of sweet, creamy Korean yams (bam goguma), this yakbap is loved by everyone, young and old. Its chewy texture and subtle sweetness are truly exceptional. Enjoy it on a special day or as a satisfying snack.
Main Ingredients- 1.1kg glutinous rice
- 700g Korean yams (bam goguma)
- 80g dried jujubes (daechu)
- 60g cranberries
- 50g pine nuts
Yakbap Sauce- 150g brown sugar
- 11 Tbsp soy sauce (jin ganjang)
- 7 Tbsp sesame oil
- 0.7 Tbsp cinnamon powder
- 700ml water boiled with jujube seeds
- 150g brown sugar
- 11 Tbsp soy sauce (jin ganjang)
- 7 Tbsp sesame oil
- 0.7 Tbsp cinnamon powder
- 700ml water boiled with jujube seeds
Cooking Instructions
Step 1
Here are the ingredients prepared to make delicious Sweet Potato Yakbap.
Step 2
Rinse the glutinous rice thoroughly under running water. Soak the rinsed rice in cold water for at least 2 hours to allow it to soften sufficiently, which will result in a chewier and tastier texture.
Step 3
Gently rub the dried jujubes with both hands under running water to clean them. For the jujube flowers to be used as garnish, peel them in a circular motion. Using a bread knife is a safe and easy way to do this. Do not discard the jujube seeds; set them aside.
Step 4
Roll the peeled jujubes tightly and slice them thinly. This will create a natural flower-shaped garnish.
Step 5
In a pot, combine the jujube seeds and 1 liter of water. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 20 minutes. The water boiled with jujube seeds will be a key ingredient that adds depth of flavor to the yakbap.
Step 6
Peel the Korean yams, wash them clean, and then dice them into 1 cm cubes. Cutting them too small might cause them to break apart during cooking, so aim for a manageable size.
Step 7
In a large bowl, combine 150g of brown sugar, 5 Tbsp of sesame oil, and 11 Tbsp of soy sauce. Pour in the 700ml of water boiled with jujube seeds that you prepared earlier, and stir well to combine all ingredients, creating the sauce.
Step 8
Now, place the soaked glutinous rice into the pot where you will cook the yakbap. Then, evenly pour the prepared sauce over the rice.
Step 9
The amount of sauce should be just enough to cover the rice, rising about 0.7 cm above the glutinous rice. If you add too much, the yakbap might become too mushy, so keep this in mind.
Step 10
On top of the sauced glutinous rice, arrange the prepared jujube slices, cranberries, diced sweet potatoes, and pine nuts attractively. Cover the pot with a lid and bring to a boil over high heat.
Step 11
Once the yakbap mixture starts to bubble vigorously, reduce the heat to medium. This helps cook the rice evenly without burning it.
Step 12
After simmering over medium heat for about 8 minutes, or when the liquid has mostly absorbed, reduce the heat to the lowest setting (simmer). Keep the lid on and let it steam for 10 minutes to allow the rice grains to become thoroughly moist and tender.
Step 13
Turn off the heat, but do not lift the lid immediately. After steaming, let it sit for another 5 minutes. The residual heat will continue to cook the yakbap, enhancing its flavor.
Step 14
Finally, drizzle 2 Tbsp of sesame oil over the yakbap.
Step 15
Using a spatula, gently fold the yakbap to mix the sesame oil evenly without mashing the rice grains. The nutty aroma of the sesame oil will further enhance the overall flavor profile.
Step 16
The perfectly cooked Sweet Potato Yakbap has a consistency that is neither too wet nor too dry. Each grain of rice is distinct yet wonderfully chewy.
Step 17
Transfer the yakbap into a serving dish. Gently press it down with a spatula to shape it nicely. Then, garnish the top with the prepared jujube flowers and other toppings.
Step 18
Optionally, you can shape the yakbap into small balls for a more elegant presentation. The delightfully chewy and sweet Sweet Potato Yakbap offers a truly unforgettable taste!
Step 19
This homemade yakbap can be portioned, individually wrapped in plastic wrap, and frozen for later enjoyment. When thawed, it tastes almost as good as when freshly made.
