Go Back
–+ servings
Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: Chewy Comfort in 15 Minutes

Discover the delightful Sweet Soy Butter Korean Rice Cakes, a quick and comforting vegetarian snack that blends sweet and savory flavors in just 15 minutes.
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 pieces
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 pack Korean Rice Cakes Look for cylindrical garaetteok at your local Asian grocery store.
  • 2 tablespoons Neutral Oil Canola or vegetable oils work well.
For the Glaze
  • 2 tablespoons Butter Feel free to replace it with plant-based butter for a vegan option.
  • 1 tablespoon Honey Adjust the quantity for less sweetness.
  • 2 tablespoons Brown Sugar Can substitute with additional honey.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free alternative.
Optional Flavor Variations
  • 1 teaspoon Gochujang or Red Pepper Flakes For a spicy kick.
  • 1/2 cup Shredded Mozzarella For a cheesy twist.
  • 1 clove Minced Garlic For a fragrant twist.
  • 1 tablespoon Toasted Sesame Seeds For a nutty finish.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Soak the refrigerated or frozen Korean rice cakes in warm water for about 20–30 minutes.
  2. Heat neutral oil in a large skillet over medium-high heat and pan-fry the rice cakes for 2 minutes on one side until golden brown.
  3. Flip the cakes and sear the other side for an additional 3 minutes until crispy.
  4. In the same pan, lower the heat and add butter, honey, brown sugar, and soy sauce to make the glaze.
  5. Continue stirring for 2–3 minutes until the glaze is smooth and glossy.
  6. Return the fried rice cakes to the pan and toss them in the glaze for an even coating.
  7. Serve immediately while hot, enjoying the contrast of crispy and chewy textures.

Nutrition

Serving: 2piecesCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 500mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 5mg

Notes

Ensure the rice cakes are well-spaced in the pan to avoid sticking. For best results, enjoy immediately after cooking.

Tried this recipe?

Let us know how it was!