{"id":60,"date":"2009-01-09T10:41:32","date_gmt":"2009-01-09T14:41:32","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=60"},"modified":"2014-08-27T17:27:06","modified_gmt":"2014-08-27T17:27:06","slug":"yakshik-%ec%95%bd%ec%8b%9d","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/yakshik-%ec%95%bd%ec%8b%9d\/","title":{"rendered":"Yakshik (\uc57d\uc2dd)"},"content":{"rendered":"<p>A typical snack enjoyed on Deborum (<strong>\ub300\ubcf4\ub984<\/strong>), or the full moon festival, is yakshik (<strong>\uc57d\uc2dd<\/strong>).\u00a0 Yakshik (<strong>\uc57d\uc2dd<\/strong>) is brown in color and sweet in taste.\u00a0 Today, we are going to learn how to make yakshik (<strong>\uc57d\uc2dd<\/strong>).<\/p>\n<p>First, soak\u00a0about two cups of\u00a0chapssal (<strong>\ucc39\uc300<\/strong>) or glutinous rice in cold water for a day.\u00a0 If you don&#8217;t soak the chapssal (<strong>\ucc39\uc300<\/strong>), it won&#8217;t turn out soft and sticky, so make sure to soak, soak, soak.\u00a0 Then, take a cup of brown sugar and a cup of cinnamon and mix it together.\u00a0 Add two cups of water and a tablespoon of soy sauce.\u00a0 Next, mix in a half cup of raisins.<\/p>\n<p>Then, open a can of bam (<strong>\ubc24<\/strong>).\u00a0 Let me give you a hint as to what bam (<strong>\ubc24<\/strong>) is.\u00a0 &#8220;Chestnuts roasting on an open fire&#8230;&#8221;\u00a0 If you haven&#8217;t guessed alreay, bam is the Korean word for chestnut.\u00a0 Drain the water out of the can of bam (<strong>\ubc24<\/strong>).\u00a0 If you don&#8217;t want the canned variety, you can buy some raw chestnuts.\u00a0 However, it takes more work with raw chestnuts because you have to peel off the hard skin.<\/p>\n<p>Then get about a fourth of a cup of song kwa (<strong>\uc1a1\uacfc<\/strong>).\u00a0 Song kwas (<strong>\uc1a1\uacfc<\/strong>) are pine nuts.\u00a0 They are yellowish in color and used in American recipes as well.\u00a0 For example, pine nut oil is used in making brownies.\u00a0 Pine nuts come from pine cones.\u00a0 I guess you could look for some pine cones and try to shake out some pine nuts, but a better use of your time might be to buy it at the store.<\/p>\n<p>Next, grab a handful of dechu (<strong>\ub300\ucd94<\/strong>).\u00a0 Dechu (<strong>\ub300\ucd94<\/strong>) is a type of date or jujube.\u00a0 (Jujube as in the type that grows on trees, not the candy.)\u00a0 Dechus (<strong>\ub300\ucd94<\/strong>) are red and look like dried raisins.\u00a0 Dechus (<strong>\ub300\ucd94<\/strong>) give the yakshik (<strong>\uc57d\uc2dd<\/strong>) a natural sweetness.\u00a0 Dechu (<strong>\ub300\ucd94<\/strong>) is used not just in yakshik (<strong>\uc57d\uc2dd<\/strong>) but in Korean teas and medicine as well.<\/p>\n<p>Put everything in the rice cooker and wait for it to cook.\u00a0 When it&#8217;s done, it&#8217;s ready to be served!\u00a0 So dig in!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A typical snack enjoyed on Deborum (\ub300\ubcf4\ub984), or the full moon festival, is yakshik (\uc57d\uc2dd).\u00a0 Yakshik (\uc57d\uc2dd) is brown in color and sweet in taste.\u00a0 Today, we are going to learn how to make yakshik (\uc57d\uc2dd). First, soak\u00a0about two cups of\u00a0chapssal (\ucc39\uc300) or glutinous rice in cold water for a day.\u00a0 If you don&#8217;t soak&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/korean\/yakshik-%ec%95%bd%ec%8b%9d\/\">Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[2871],"tags":[2977,3058],"class_list":["post-60","post","type-post","status-publish","hentry","category-korean-language","tag-korean-snack","tag-yakshik"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":1,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"predecessor-version":[{"id":2732,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/posts\/60\/revisions\/2732"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/korean\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}