Yakshik (Korean Sweet Rice Dessert)

Chewy, glossy yakshik made easy. Sweet rice cooks in one pot with jujube, chestnuts, honey, and soy sauce. This Korean holiday dessert is naturally dairy free, takes under 30 minutes in the Instant Pot, and is perfect for Seollal or any time you want a simple sweet treat to share.

The first full moon of the Lunar New Year always brings me back to the smell of warm sticky rice mixed with jujube, chestnuts, honey, and soy sauce. I grew up watching yakshik (약식) being made the long way with soaking and double steaming. It took time, but the flavor and texture were unforgettable.

These days, I let the Instant Pot do the work. I shared this streamlined version in my cookbook, Korean Cooking Favorites, because it gives the same chewy, glossy result with none of the fuss. No overnight soaking. No double steaming. Just one pot and reliable texture every time.

If yakshik has ever felt intimidating, this method will change that. It is simple, cozy, and perfect for Seollal, Jeongwol Daeboreum, or any day you want something sweet and nostalgic.

And if you are building a Lunar New Year dessert table, yakgwa pairs beautifully with yakshik. For a classic holiday drink, a cold glass of sikhye always hits the spot.

Instant Pot Yakshik That Tastes Like the Old-School Version

The Instant Pot cooks the rice evenly and lets the seasoning absorb deeply into every grain. Everything happens in one pot, giving you chewy, flavorful yakshik with minimal effort. I make it more often now simply because it is this easy.

Ingredients You’ll Need

Sweet rice (chapssal): Korean short grain sweet rice is essential for the chewy texture.

Dried jujube (daechu): Traditional in yakshik. If unavailable, raisins, dried persimmon, prunes, or dried cranberries work as substitutes.

Chestnuts (bam): Frozen peeled chestnuts are the easiest. Canned or roasted chestnut also work.

Pine nuts: Classic for aroma. Walnuts or other nuts and seeds are fine additions.

Roasted Sunflower seeds: Add color and crunch.

How to make Korean sweet rice dessert (Yakshik)

Working with sticky rice, nuts, and jujube is simple, but a few small techniques make the biggest difference. These are the steps that guarantee chewy, glossy yakshik.

Rinse and soak briefly. Sweet rice releases starch quickly. A good rinse and a short soak keep the grains separate and prevent gluey texture. A long soak is only needed for rice cooker or steamer methods.

Make jujube stock. Simmering the jujube seeds briefly gives you a naturally sweet, amber-colored stock that deepens the flavor. It’s one of those small old-fashioned steps that adds real richness.

Mix everything before cooking. Mixing the rice, chestnuts, jujube, and sauce before pressure cooking ensures the seasoning absorbs evenly. This is how the rice gets its color and caramel-like taste without heavy stirring.

Quick release for the best chew. A quick release keeps the grains bouncy and prevents them from steaming too long, which can make yakshik heavy or mushy.

Finish with nuts and sesame oil. Adding the nuts and sesame oil at the end keeps them fragrant and prevents them from softening during pressure cooking.

Press and cool for clean slices. Press the warm yakshik firmly into a pan to create a tight, even layer. Once cooled, it slices cleanly into bars.

How to Make Dried Jujube Flowers (Optional)

Korean desserts often use thinly sliced dried jujube as a garnish. To make the little “flower” curls, cut around the seed to remove the flesh in one strip. Roll the strip tightly, then slice it into thin rounds. They naturally unfurl into small red blossoms — simple but pretty on yakshik, shikhye, or sujeonggwa (cinnamon drink).

Freezing Tips

Yakshik is best fresh but freezes well. Wrap bars tightly and freeze in a sealed bag. To serve, thaw at room temperature or warm briefly in the microwave.

If you want more dishes for a holiday table, you can browse my Seollal recipe roundup. You can also explore my Korean sweet treats category for more traditional desserts.