Korean Food Yaksik 약식 약밥 Sweetened Rice with Nuts

Yaksik or yakbap (truly "therapeutic nourishment" or "restorative rice") is a sweet Korean dish made by steaming glutinous rice, and blending with chestnuts, jujubes, and pine nuts. It is prepared with

nectar or chestnut sugar, sesame oil, soy sauce, and here and there cinnamon. It is customarily eaten on Jeongwol Daeboreum (정월대보름), a Korean occasion which falls on each 15 January in the lunar date-book, additionally for weddings and hwangap celebrations

Yaksik got its name because of the utilization of nectar in its fixings. As per the historical background book Ah'un Gakbi (hangul:아언각비, hanja:雅言覺非) written in mid nineteenth century Joseon, it is noticed that nectar was regularly called as yak (medication). In this way nectar buckwheat wine was called yakju (약주), nectar rice was called yakban (약반, old word for yaksik), and singed nectar ricecake was called yakgwa (약과). 

Records of yaksik can be found in Samguk Yusa, written in the thirteenth century. Legend says that King Soji of Silla headed on a trip on the fifteenth of January, 488, when a crow cautioned him of threat. The King spared himself from a potential rebellion on account of the crow's notice and the day of January 15 was assigned as a day of recognition from that point. Glutinous rice was set up as an offering amid the memorial rituals, which turned into the starting point of yaksik. 

Korean Food Yaksik 약식 약밥 Sweetened Rice with Nuts 

The including of pine nuts, chestnuts, jujubes, nectar, and oil were included the Goryeo time. Yaksik is likewise specified in different books from the Joseon period, for example, Dongguk Sesigi(동국세시기), Yeolyang Seisigi(열양세시기), Dong'guk Yeoji Seungram (동국여지승람). In Yeolyang Seisigi, it is said that agents to China imparted yaksik to the general population in Yeonkyung, and most delighted in the dish 

Glutinous rice is steamed and blended with nectar, chestnut sugar, and ganjang to colorize the rice. Delicate bubbled chestnuts, pine nuts, sesame oil and quartered jujubes with the seeds uprooted are added to this blend with the whole blend is resteamed. The yaksik is then put into fancied shapes, for example, level squares and left to cool before eating. 

Fixings Korean Food Yaksik 약식 약밥 Sweetened Rice with Nuts 

• 5 lbs glutinous rice, 
• 14 oz dried daechu (dates or jujubes), 
• 14 oz peeled chestnuts, 
• 3 mugs dull chestnut sugar, 
• 1/3 glass soy sauce, 
• 3/4 container sesame oil, 
• 1/2 container pine nuts 

Formula Korean Food Sweetened Rice with Nuts 

1. Soak the rice in cool water for 4 hours. Deplete and steam for 30 minutes. 
2. Cut the daechu and chestnuts down the middle. 
3. Place the rice in an extensive dish. Include the chestnut sugar, soy sauce, sesame oil, daechu and chestnuts. Blend with a wooden oar until the rice is uniformly covered.
4. Put the whole blend once again into the steamer and steam for one more hour. Attempt one of the chestnuts to ensure they are cooked. If not, crease an additional 10 minutes or so some time recently expelling from the warmth. 
5. Put a layer of the sweet rice onto square or rectangular meals or other serving dishes. Sprinkle with pine nuts. Rehash making a point to sprinkle pine nuts on top. Let sufficiently cool to cut into squares. Serve warm or at room temperature.