Gut-Friendly Korean Yakbap (Instant Pot Version)

Traditional Korean sticky rice dessert reimagined without soy, inflammatory seed oils, or refined sugars.

This version is everything you want from Yakbap—sticky, glossy, extra chewy, nostalgic—but rebuilt for gut health.

YakBap (약밥) is traditionally sticky, sweet, medicinal (due to the honey), & comforting—but modern/store-bought versions often rely on refined sugar, seed oils, soy sauce, artificial “honey,” and long-cooked syrups that strip nutrients and spike inflammation.

What Makes This Yakbap Low-Inflammatory & Gut-Friendly

• Raw honey added after the rice cools below 110°F (preserving enzymes + medicinal benefits)

• No seed oils — using grass-fed tallow instead

• No refined sugar — kinder for blood sugar and eczema-prone skin

• Coconut aminos instead of soy sauce — supporting hormone + thyroid health

• Sprouted pumpkin seeds instead of pine nuts — allergy-friendly and mineral-rich

• With Germinated Five-Color Rice Blend — easier digestion + better nutrient absorption

White Rice or Germinated Brown Rice?
Choose your path.

Traditional YakBap uses white rice. It’s soft, comforting, and easy to work with.

But if you want:

• lower inflammation

• better digestion

• more minerals

• steadier blood sugar (major for eczema)

…using germinated five-color brown rice is a legit upgrade to consider. Because the grains are sprouted, they become easier to digest, lower in phytic acid, higher in antioxidants, and gentler on sensitive tummies—without losing the chewy Yakbap texture. It actually adds more of a deep nutty-profile without any nuts involved (;

Rice Options for This Recipe

• 100% White Rice — classic feel, softest texture + better for stomach flare up’s

  • 1 ½ cups rice

• 100% Germinated Brown Rice — highest nutrient density + best overall gut support

  • 1 ½ cups rice

INGREDIENTS

Rice

• 1 ½ cups rice (see rice options above)

• Warm filtered water (for soaking/souring)

• 1 tbsp raw apple cider vinegar or fresh lemon juice

Warm Syrup Base (NO honey yet)

• 1.5 tbsp coconut aminos

• 1.5 tbsp grass-fed tallow (melted)

• ½ tsp Ceylon cinnamon

• ⅛ tsp sea salt

Water Ratios (Depends on your rice choice)

This is the part you absolutely need for success.

FOR 1.5 cups total rice (any type):

100% White rice

• 1.5 cups rice

• 1.5 cups filtered water

70/30 blend (white/germinated brown)

• 1.5 cups rice

• 1.75 cups water

100% germinated brown rice

• 1.5 cups rice

• 2 cups water

Add-ins

• ¼ cup sprouted pumpkin seeds

• 5 chopped jujube

• 100 g diced steamed Okinawa sweet potato (optional)

• 3 Tbsp raw honey — drizzled at the end

  METHOD

1. Soak & Sour the Rice (Improves Digestion + Texture)

• Rinse rice until water runs clear

• Soak 4–6 hours with warm water + 1 Tbsp ACV or lemon

• Rinse again

• Drain well (drier rice cooks more evenly)

This step reduces phytic acid → easier digestion for sensitive bellies.

2. Make the Syrup (No Honey Yet)

Directly in IP bowl, whisk together in Saute mode:

• coconut aminos

• cinnamon

• sea salt

• melted-but-warm tallow.

3. Build the Instant Pot

Inside the Instant Pot liner, add in this order:

1️⃣ You should have your warm syrup into the liner FIRST
Creates a natural non-stick barrier. Prevents the ominous “Burn” message from showing up on the screen.

2️⃣ Add the water (based on rice option above)

3️⃣ Add drained rice on top — DO NOT STIR or pat down (it’s ok that it’s a little mountain)

4️⃣ Add sweet potato cubes on top (raw or pre-steamed)

Not stirring keeps the rice off the heating element → no burning.

4. Pressure Cook

Use the timing based on rice type:

• White rice: 12 min high + 15 min natural release

• 70/30 blend: 18 min high + 15–20 min natural release

• 100% germinated: 22 min high + 20 min natural release

Open the lid once the pin drops.

5. Fluff + Add Raw Honey

When rice is warm (not hot):
Stir in 3 Tbsp raw honey until glossy.

This keeps enzymes + antioxidants alive.

6. Add Seeds, Jujubes, Shape & Set

Fold in sprouted pumpkin seeds
Fold in chopped jujubes
Press into a parchment-lined pan
Cool 1 hour or refrigerate

Honey naturally binds as it cools. Enjoy!

Soft, chewy, glossy — with every enzyme of raw honey fully intact. Best enjoyed with tea.

STORAGE: Store airtight in the fridge for up to 4 days.

Reheating Yakbap After It’s Been Cooled or Refrigerated

Yakbap reheats beautifully as long as you avoid direct heat.

Steam Reheat Option (Gives Best Texture)

1. Place your Yakbap pieces on a small plate or parchment inside your steamer.

2. Bring water to a gentle simmer (not a rapid boil).

3. Steam 5–7 minutes for room-temp Yakbap.

4. Steam 7–10 minutes for refrigerated Yakbap.

5. Remove, serve warm.

   Why? This method prevents drying, keeps it glossy + chewy, doesn’t scorch honey.

Stovetop Pan Reheat Option (for people without steamers)

1. Put Yakbap in a skillet.

2. Add 1–2 tablespoons water to the side of it (not on top).

3. Cover with tight lid.

4. Heat on low for 4–6 minutes.

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FAQ / Troubleshooting

LMK if you have any questions, I’ll answer them here!

What Rice do you use?

• When we’re dealing with a flare-up, I use this 100% white rice.

• When we’re simply trying to support over-all gut health, I use this Organic Germinated Five Grain Rice.

• The taste and quality of both are absolutely phenomenal.

• Code MUMWITHABUN gets you $5 off (Minimum purchase of USD49 required).

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