Sweet 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
Scale
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
