Yak-Sik

Rinse the glutinous rice under cold water until the water runs clear, then drain thoroughly.

Boil the drained rice with 4 cups of water in a large pot, stirring occasionally, until the rice is cooked through and fluffy.

While the rice cooks, blanch the chestnuts in boiling water for 2-3 minutes, then drain and remove the outer shells and inner brown skin.

Pit the dates and cut them into small pieces alongside the prepared chestnuts, keeping them separate for now.

Once the rice is cooked, add the sesame oil and cinnamon to the hot rice, then fold gently to combine.

Add the dates, raisins, and chestnuts to the seasoned rice and fold carefully until evenly distributed.

Drizzle the honey over the rice mixture and fold gently one more time to incorporate.

Transfer the yak-sik to a serving bowl or individual bowls and garnish with pine nuts on top.