One of the big changes that happened to me this year as an ajuma (a married woman) as opposed to being single last year is that I now find the trace of seasonal changes in different places. If I had realized the seasonal changes before in a mall looking at the fall and winter collection dressed in show windows, this year I had the exactly same realization come to me in the produce section in grocery market. It was the chestnuts and persimmons that sent me the message - the fall has come! When they showed up in the market, I bought 10 pounds of chestnuts and I felt even more like an ajuma... >.< What did I do with all those chestnuts? I cooked some with rice and I steamed some to scrape off with a spoon. And lastly but not least, I saved for yakshik, sweet rice snack/desserts.
For 4 servings
(Shown in pictures below are for 8 servings)
sweet rice/chapssal (2 cup)
dry dates/daechu (10, pitted)
pine nuts(2 tbl)
water (1 1/3 cup)
brown sugar (2/3 cup)
soy sauce (3 tble)
sesame oil (2 tble)
oil (1 tbl)
ground cinnamon (1 tbl)
1.Soak sweet rice in water for 6+ hours.
2.Peel the chestnuts. This is the hardest, most time-consuming part... Does anyone know a better way? The next new kitchen gadget should be a chestnut peeler!
3.Break the chestnuts into small bite-size pieces.
4.Cut dry dates into three pieces.
5.Drain the sweet rice, and mix with chestnuts (from Step 3), dry dates (from Step 4) and pine nuts.
6.In a separate bowl, make the sauce by mixing the ingredients above: water+brown sugar+soy sauce+sesame oil+oil+ground cinnamon.
7.Pour the sauce into sweet rice mix.
8.Mix them well.
9.Cook in a pressure cooker for 10 minutes and release steam. My Fissler pressure cooker was set to Level II, and I turned it off after the steam bar hit the last red ring. If you are using a rice cooker, set it to the brown rice mode. It should take longer than regular rice. Or, you could simply microwave them for 10+ minutes in small portions.
10.This is how it's going to look at the end. Stir them.
11.Place the rice into flat mold or ramekins and cool off.