Yakshik (Korean Sweet Rice Dessert)

Yakshik (약식) is a traditional Korean sweet rice dessert made with glutinous rice, jujube, chestnuts, and a sweet soy sauce seasoning. This easy Instant Pot version skips the overnight soaking and double steaming while keeping the rice chewy and glossy. Naturally dairy-free, it’s a lovely make-ahead dessert for Seollal, Jeongwol Daeboreum, Chuseok, or a sweet snack any time of year.

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 a simpler way to make the yakshik I grew up loving.

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.

If you’re putting together a holiday dessert table, my homemade songpyeon is another traditional rice cake to make. And if you are building a Lunar New Year dessert table, yakgwa pairs beautifully with yakshik.

Why I Make Yakshik in the Instant Pot

Traditional yakshik often requires hours of soaking and steaming the sweet rice twice. My Instant Pot version skips those extra steps while keeping the rice pleasantly chewy. The jujube stock and sweet soy sauce seasoning give each grain its deep amber color and rich flavor. It’s the method I turn to when I want homemade yakshik without spending half the day in the kitchen.

Ingredients You’ll Need

Sweet rice (chapssal, 찹쌀): Use Korean short-grain glutinous rice for the chewy, sticky texture that makes yakshik special. Regular short-grain white rice isn’t a direct substitute. For this Instant Pot method, rinse the rice and soak it briefly rather than overnight.

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 pumpkin seeds: Add a little crunch and color. Stir them in after pressure cooking so they retain their texture.

Brown sugar or honey: Brown sugar gives yakshik a deeper caramel-like sweetness, while honey adds a floral note. I use either depending on what I have on hand.

How to make Korean sweet rice dessert (Yakshik)

Working with sticky rice, nuts, and jujube is simple, but a few small techniques make the difference between mushy rice and beautifully chewy yakshik.

Rinse and briefly soak the rice. Rinse the sweet rice several times until the water becomes less cloudy. Soak for 10 minutes, then drain thoroughly. This short soak is enough for my Instant Pot method. Longer soaking is reserved for the rice cooker and steamer versions.

Make the jujube stock. Remove the flesh from the dried jujubes and save it for the rice. Simmer the seeds in water for about 5 minutes, then strain. The amber-colored liquid adds subtle sweetness and flavor to the yakshik.

Combine the ingredients. Stir the brown sugar or honey, soy sauce, dark soy sauce, and cinnamon into the jujube stock. Add the drained rice, chestnuts, and jujube flesh. Mix gently to distribute the seasoning.

Pressure cook and release. Pressure cook the rice for 12 minutes using the setting specified in the recipe card. Once the cooking cycle finishes, carefully quick-release the pressure according to your appliance’s instructions. Avoid stirring vigorously, which can break up the soft rice grains.

Finish with nuts and sesame oil. Gently fold in the pine nuts, roasted pumpkin seeds, and sesame oil while the rice is still warm. This keeps the nuts fragrant and adds a lovely finish.

Press and cool for clean slices. Transfer the warm yakshik to a lightly greased 9-inch square pan. Press firmly into an even layer with a spatula. Let it cool until set, then turn it out and cut into bars or squares.

How to Make Dried Jujube Flowers (Optional)

For a traditional garnish, cut around the jujube seed to remove the flesh in one long strip. Roll it tightly, then slice it into thin rounds to create little flower shapes. I like using these on yakshik when serving it for holidays. They also make a pretty garnish for sikhye or sujeonggwa.

Planning a holiday menu? Browse my traditional Seollal Lunar New Year Foods or explore more Korean desserts and sweets.