Gut-Friendly Korean Yakbap (No Refined Sugar, No Seed Oils, Traditional Version)

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

This version is everything you want from Yakbap—subtle-y sweet, comforting, medicinal—but rebuilt for gut health.

YakBap is traditionally sticky & quite sweet—but most modern versions rely on refined sugar, seed oils, soy sauce, artificial “honey,” and over-cooked syrups that strip nutrients and spike inflammation.

What Makes This Yakbap Anti-Inflammatory & Gut-Friendly

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

• No seed oils — using grass-fed tallow instead

• No refined sugar — levels up for healthier blood sugar levels and eczema-prone skin

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

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

• With Safety Tested 100% White Rice &/or Organic Germinated Five-Color Rice — easier digestion + better nutrient absorption

White Rice or Germinated 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 this organic germinated rice is a legit upgrade to consider. Since 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 & rich nutty flavor.

Rice Options for This Recipe

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

• Organic Germinated Rice — highest nutrient density + best overall gut support

• 70/30 Blend of the above — white/germinated

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 (for souring white rice - ok to skip this ingredient if you go with the germinated rice)

Warm Syrup Base (NO honey yet)

• 1.5 tbsp coconut aminos

• 1.5 tbsp grass-fed tallow
  (code MUMWITHABUN)

• ½ tsp ceylon cinnamon

• ⅛ tsp sea salt

Raw Honey

• 3 tbsp raw organic honey — drizzled at the end

Add-ins

• ¼ cup sprouted pumpkin seeds

• 5 chopped jujube

• 100 g diced & steamed Okinawa sweet potato (optional)

  
  METHOD

1. Soak & Sour
(Improves Texture + Digestion)

1. Rinse rice well.

2. Soak 4–6 hours with warm water + ACV/lemon (if using white rice).

3. After soaking, rinse until the water runs clear.

4. Drain well—drier rice = better steaming.

2. Prep Your Steamer

• Soak Jujubes in baking soda water (15 min) & rinse/scrub clean under filtered water.

• Peel jujube fruit off the seed & throw the seeds into the pot.

• Add 2 inches of water to the bottom pot chamber.

• Bring to a steady simmer (not a rolling boil).

• Line the steamer basket with a damp organic cheesecloth.

3. Initial Steam (just the Rice)

Spread soaked rice no thicker than 1.5 inches.

Steam based on rice choice:

Rice Type : Steam Time
100% White Rice: 60 min
70/30 Blend: 90 min
100% Germinated Brown Rice: 110 min

Rice should be chewy-soft, not firm.
Let rice cool until warm—no longer hot.

4. Make the Unheated Honey “Syrup”

Whisk together:

• coconut aminos

• cinnamon

• sea salt

• warm (not hot - just warm enough to melt/dissolve flavors) tallow

5. Combine

• Add warm rice to the syrup.

• Gently fold until each grain is glossy.

6. Add Seeds + Jujube + (optional) swt potato

Fold in sprouted pumpkin seeds + chopped jujube + optional steamed sweet potato.

7. Resteam to Integrate Flavor

• White rice: 20 min

• 70/30 blend: 25–30 min

• 100% germinated: 30–40 min

  
  Place Yakbap in a heat safe bowl and place in steamer. Cool to Warm (<110°F) & add Honey

8. Shape & Set

• Press into a parchment-lined 7×5 pan.

• Rest 1 hour at room temp, or refrigerate.

• Honey & tallow naturally binds the mixture as it cools.

9. Slice & Serve

• Warm knife under hot water

• Dry fully

• Slice cleanly

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

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

Instant Pot Option‍ ‍(For a stickier texture)

Reheating YakBap After It’s Been Cooled

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.

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).

Rice is mushy. Help?

Some known causes of mushy rice:

• Water level too high

• Boiling too hard

• Cheesecloth was too wet

• Rice Layer was too thick

Rice is raw/hard in the center?

• Rice grains were not soaked long enough

• Steam cycle too short (make sure there is steam coming from the pot before you begin your timer)

• Rice layer too thick (keep it at 1.5 inches max)

• Heat too low - every stove is different so you may need to go a bit higher in heat than I did!