Kim Dae-seok's Yakbap

• Glutinous rice (unsoaked) 2 cups
• Hot water 200ml
• Cinnamon powder 1/3 tablespoon
• dark brown sugar 4 tablespoons
• Dark soy sauce 4 tablespoons
• Salt 2 pinches
• cowpeas 3 tablespoons
• Pumpkin seeds 2 tablespoons
• Raisins 1 tablespoon
• jujubes (for slicing and garnish) 7–8 pieces
• Fresh chestnuts 5 pieces
• Cold water 1/2 cup
• Sesame oil 1 tablespoon
• Pine nuts a little
• Sesame oil a little

Recipe 🍳

Cooking tips 💡

• Do not add sesame oil and pine nuts directly into the rice cooker during cooking, as heat can alter the oil’s flavor and cause pine nuts to become tough. Always transfer the cooked rice to a wide tray and mix in warm sesame oil just before shaping—this is the proper technique.
• To keep jujubes shaped and easy to slice into flower patterns, remove the seeds, roll them into balls, and freeze for 30–40 minutes before slicing.
• Lightly coat both sides of your knife and cutting board with sesame oil before slicing the rice balls—this prevents the sticky glutinous rice from adhering and ensures clean cuts.
• Avoid stirring the rice balls vigorously inside the rice cooker, as this can crush the chestnuts and dates. Always spread the rice out on a large tray and gently fold in the sesame oil to maintain visual appeal.

Recommended for 🙋

• ⭐Those who want to easily try making hearty traditional rice cakes at home using a rice cooker, perfect for holidays or special occasions.
• ⭐People who prefer a clean, subtly spiced flavor with a gentle hint of cinnamon (cassia) without excessive sweetness, similar to store-bought versions.