Sweet Soy Butter Korean Rice Cakes Recipe
Introduction
Sweet Soy Butter Korean Rice Cakes are a delightful snack that combines chewy rice cakes with a rich, sweet, and savory glaze. This simple pan-fried dish is quick to prepare and perfect for satisfying cravings or serving as a unique side.
Ingredients
- 1 pound Korean rice cakes
- 1 tablespoon neutral oil
- ¼ cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Step 1: If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes and then pat dry to ensure a soft texture.
- Step 2: Heat the oil in a large skillet over medium-high heat. Add the rice cakes and sear undisturbed for 2 minutes until golden. Flip and cook for another 3 minutes, then remove the rice cakes to a plate.
- Step 3: Reduce the heat to medium. Add the butter, honey, brown sugar, and soy sauce to the skillet. Stir continuously until the mixture is smooth and bubbly.
- Step 4: Return the rice cakes to the pan and toss them in the glaze to coat evenly. Cook for an additional 1–2 minutes, then serve hot.
Tips & Variations
- Soak refrigerated or frozen rice cakes before cooking to improve their texture.
- Adjust the sweetness by reducing honey or brown sugar to suit your taste.
- Add chili flakes or a spoonful of gochujang for a spicy variation.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat with a splash of water to restore softness and prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh rice cakes instead of frozen or refrigerated?
Yes, fresh rice cakes do not need soaking and can be used immediately for cooking.
What can I substitute for neutral oil?
Any light-flavored oil like vegetable, canola, or grapeseed oil works well in this recipe.
PrintSweet Soy Butter Korean Rice Cakes Recipe
Sweet Soy Butter Korean Rice Cakes are a deliciously sticky and savory snack made by pan-frying Korean rice cakes until golden and glazing them in a rich mixture of butter, honey, brown sugar, and soy sauce. This quick and easy recipe offers a perfect balance of sweet and salty flavors with a satisfyingly chewy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Snack, Appetizer, Side Dish
- Method: Frying
- Cuisine: Korean
Ingredients
Main Ingredients
- 1 pound Korean rice cakes
- 1 tablespoon neutral oil
- ¼ cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Soak the Rice Cakes: If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes to soften and improve texture. After soaking, pat them dry thoroughly to prevent splattering during cooking.
- Pan Fry the Rice Cakes: Heat the neutral oil in a large skillet over medium-high heat. Add the rice cakes and sear them undisturbed for 2 minutes until they develop a golden crust. Flip and cook for an additional 3 minutes. Once browned and slightly crispy, remove the rice cakes from the skillet and set aside on a plate.
- Prepare the Glaze: Reduce the skillet heat to medium. Add the butter, honey, brown sugar, and soy sauce to the pan. Stir continuously until the mixture becomes smooth, glossy, and bubbly, which forms the delicious glaze coating.
- Toss Rice Cakes in Glaze: Return the rice cakes to the skillet and toss them thoroughly to coat each piece evenly in the sweet and savory glaze. Cook for another 1–2 minutes to allow the flavors to meld and the glaze to thicken slightly.
- Serve Hot: Serve the glazed Korean rice cakes immediately while hot for the best texture and flavor.
Notes
- Soak refrigerated or frozen rice cakes for best texture and easier cooking.
- Adjust sweetness by reducing the amount of honey or brown sugar according to your taste preference.
- Add chili flakes or gochujang to the glaze for a spicy variation.
- Best served fresh, but leftovers can be reheated in a skillet with a splash of water to regain softness.
Keywords: Korean rice cakes, tteokbokki, sweet soy glaze, pan-fried rice cakes, Korean snack, appetizer, easy Korean recipe, buttery rice cakes
