(chopping) (jazzy piano music)
- Hi everybody!
Today we are going to make something sweet,
chewy, delicious, delicious, and nutritious thing.
It's called yaksik, "yak" means "medicine,"
"sik" means "food."
So why is it called yaksik?
It's delicious and nutritious, the ingredients we use today
is very, very precious, honey,
nuts, and jujubes, dried fruits,
pine nuts, this one can be used
as a dessert or a snack, or breakfast.
I used to make this a big batch.
One by one, take it out and then reheat.
A cup of coffee plus this as my breakfast.
This is my, one of my upcoming cookbook recipes.
Over time, I'm going to make videos
of recipes from my cookbook.
This recipe is going to be my
first recipe video from my cookbook.
Plus, I have so many, so many other recipes
it doesn't include my cookbook too.
So I'm going to keep keep making, do my best to,
and show you how to make delicious Korean dishes.
This glutinous rice, sweet rice.
We have to wash it, rinse and soak
in cold water for five hours.
We are going to measure two cups.
Two cups.
We are going to soak this five hours.
1/4 cup of white sugar, granulated sugar.
Two tablespoons water, and then, let's boil.
And don't stir this, so let it boil.
You can tip it little bit like this, instead of stirring.
So, six minutes it took, you see?
The little color can you see there, a little yellow?
Turn down the heat to low.
Funny thing about this recipe video,
I'm following the recipe from my own cookbook. (laughs)
You see a little like smoky?
until this is,
a little dark, golden brown.
If this is too burnt, it'll be a little bitter-tasting.
Turn off, okay, and then here,
I'm going to add two tablespoons water.
And then, just a,
see what a beautiful caramel sauce we made!
Also smells like a caramel smell.
I'm going to steam this, my rice.
This rice is just 10 minutes ago I soaked this, but
I soaked this same amount of glutinous rice five hours ago.
drain this.
Five cups of water, I added here.
And then, steamer basket.
Whenever I steam something, I use this one, just a cotton.
Rice here.
And then, just a little cover like this.
I will just cook this for 40 minutes.
40 minutes after, when this guy is really ringing,
and then I'm going to stir this, my rice.
Turn it over so that evenly cooked well.
And then, 20 more minutes, I'm going to turn down
the heat, and then just simmer.
Next, let's make seasoning sauce.
Brown sugar, it's an organic dark brown sugar.
Dark brown is better than just a normal brown sugar.
Because brown color is much much more appetizing.
1/4 cup, brown sugar just smells really great.
I love this smell.
And then, I'm going to add grapeseed oil.
Any cooking oil you can use, two tablespoons.
And also soy sauce, so jin-gan-jang I'm using.
Soy sauce, two tablespoons.
And this is sesame oil, one tablespoon.
And then this is cinnamon powder.
So cinnamon powder, half a teaspoon.
Well mix, until the sugar is well dissolved.
What do you think it tastes like?
It tastes like sweet, a little salty, and sesame oil.
Delicious. (laughs)
Heavy, heavy. (laughs) Oh.
Okay, I'm going to cut these, my jujubes.
I have large jujubes, 14.
First, I'm going to wash this.
Like a massage, so that between the little wrinkles
all dirty stuff if it has, we have to remove.
pretty, pretty! take one, and like this.
Only one seed left, right?
I'm going to cut this in half.
If this is too much work, or you're just afraid of knife,
in case of that, just use it this way.
Just cut like this, see? Beautiful.
Like this.
A little larger size is better, when you mix this,
the red color is really standing out.
If you cut this too small pieces,
like all, everything's dark, and this guy
is also kinda little dark, so, it's not going to stand out.
So I make that always like large jujube I choose,
and then half, and I'm using.
Okay, this is jujube, but I know you guys have a question,
"Maangchi, I don't know, where can I find jujube?
"Korean grocery store is nowhere here."
Use cranberries, dried cranberries.
Really beautiful red color, really working well.
Around 1/4 cup.
I will just add a little bit dried cranberries.
And then we are going to use this,
two tablespoons pine nuts.
You see these pine nuts, on tip,
I always, you know, take it out.
Look at this one, kinda ugly, when we cook
something like that, not pretty, like this.
Some of you guys think, "Oh my!
it takes too long time, how can I do?"
This is all edible, you can use whole, but I told you,
I'm going to show you real traditional way. (laughs)
I always use this chestnut, already canned chestnut.
These days are really good, you know, so you can
pick up just easily at the Korean grocery store.
And, strain this.
Add this in here.
(timer ticking)
Okay, 40 minutes, done.
and let's open this.
Wow, look at this.
So, turn it over, this thing,
so around the edge part is well cooked, but
on top is a little uncooked.
Each grain has to be really tasty, not mushy.
So that's why I'm using really traditional way.
And then, cover, and I'm going to cook just a little simmer,
really low heat, for 20 more minutes.
20 minutes passed.
Each grain is well, well cooked.
I can't help eating.
Mmm, mmm~ delicious.
Add the sauce, seasoning sauce.
See that caramel sauce is like this.
Okay, add this here.
honey, 1/4 cup.
Oh my, smells so good.
and looks very shiny,
rich, sweet.
Keep mixing until all this liquid is absorbed by rice.
We are going to cook 30 more minutes.
One cup, and then come back here.
And then put this, all transfer this to here.
And then cover this again, like this.
And then let's boil again, medium heat.
We cooked two times, if you have a pressure cooker,
you can make yaksik very easily with a pressure cooker.
All ingredients, just at the same time, all together
including, you make this caramel sauce in this.
And then done, that's yaksik.
And then I'm going to put this all my rice here.
It's a edible rose, I got this from
farmer's market, and dried.
Chrysanthemum, flower, marigold, so I dried this.
So pretty.
Oh my, great, great.
So, you can, oh wow.
Mix this.
Really pretty, isn't it?
I make this kind of a shape, always using plastic wrap,
make a really square shape and freeze these guys.
Whenever I want to eat or serve,
I take it out, and at room temperature
for 30 minutes, and I thaw out.
And then, it tastes like a really freshly-made rice cake.
So I'm going to taste this.
Mmm!
Each grain of rice is just like a small size of rice cake.
That's sweet, mmm. (jazzy music)
I love these jujubes, nuts and raisins,
cinnamon flavor and sweet and honey flavor all together.
Serve with green tea, hot tea, flower tea, just like me.
And it'll really go well together.
We made yaksik today, enjoy my recipe.
See you next time, bye!