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–+ servings

Sweet Soy Butter Korean Rice Cakes

A delightful dish combining chewy rice cakes with a rich, savory glaze that's perfect for kids and adults alike.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine korean
Servings 4 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1 pound Korean rice cakes Soak in water if frozen or refrigerated.
  • 1 tablespoon neutral oil For cooking the rice cakes.
  • ¼ cup butter
  • 2 tablespoons honey Adjust based on sweetness preference.
  • 2 tablespoons brown sugar Adjust based on sweetness preference.
  • 2 tablespoons soy sauce Use gluten-free if needed.

Instructions
 

Preparation

  • If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes. Pat them dry afterward.

Cooking

  • Heat the oil in a large skillet over medium-high heat.
  • Add the rice cakes and sear them undisturbed for 2 minutes until they are golden.
  • Flip the rice cakes and cook for another 3 minutes. Once done, remove them to a plate.
  • Reduce the heat to medium. Add the butter, honey, brown sugar, and soy sauce to the skillet. Stir until the mixture is smooth and bubbly.
  • Return the rice cakes to the pan and toss to coat them in the glaze. Cook for an additional 1–2 minutes. Serve hot.

Notes

Serve hot as a snack or side dish; garnish with sesame seeds or chopped green onions. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 5gFat: 14gSaturated Fat: 8gSodium: 800mgFiber: 1gSugar: 20g
Keyword Korean rice cakes, Savory glaze, Snacks, Sweet Soy Butter, Tteok
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