It is traditionally eaten on Jeongwol Daeboreum (정월대보름), a Korean holiday which falls on every January 15 in the lunar calendar, but also for weddings and hwangap festivities.

According to the etymology book A-eon Gakbi (아언각비; 雅言覺非) written in early 19th century Joseon, it is noted that honey was commonly called as yak (medicine).

[2] According to the legend entitled Sageumgap (사금갑), King Soji the 21st ruler of Silla headed on a journey to Cheoncheonjeong in the 10th year of his reign.

Glutinous rice was put up as an offering to the crows as a way to give thanks for saving King Silla's life during the commemorative rites, which became the origin of yaksik.

Yaksik is also mentioned in various books from the Joseon period such as Dongguksesigi (Record of Seasonal Customs in Korea) (동국세시기), Yeolyang Seisigi (열양세시기), Donggukyeojiseungram (동국여지승람).

[2] It is also said that Heo Guyn a politician, poet, scholar and writer annotated in his book Domundaejak that the Chinese people loved yakban; known to them as Goryeoban.

From the Gyuhap Chongseo, (규합총, Women's Encyclopedia, 1809) Although this dish was shared with neighboring China, the consumption of yaksik on the first lunar month is a traditional custom specific to Korea.

Soft-boiled chestnuts, pine nuts, sesame oil and quartered jujubes with the seeds removed are added to this mixture with the entire mix is resteamed.