Korean Sweet Butter Rice Cakes (Print Version)
Golden crispy rice cakes with sweet honey butter glaze, ready in 20 minutes.
# What You Need:
→ Rice Cakes
01 - 14 ounces Korean cylinder-style rice cakes (tteok, garaetteok), fresh or thawed if frozen
02 - 1 tablespoon neutral oil (canola or vegetable)
→ Sweet Butter Glaze
03 - 3 tablespoons unsalted butter
04 - 3 tablespoons honey (or maple syrup)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon soy sauce
07 - Pinch of salt
→ Garnish
08 - 2 teaspoons toasted sesame seeds
09 - 1 tablespoon chopped roasted peanuts (optional)
# Directions:
01 - If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Drain and pat dry completely with paper towels.
02 - Slice rice cakes into 2-inch pieces if not pre-cut. Ensure uniform size for even cooking.
03 - Heat the oil in a large nonstick skillet over medium heat until shimmering.
04 - Add the rice cakes in a single layer without overcrowding. Pan fry, turning occasionally, until golden and crispy on all sides, about 5–7 minutes.
05 - Push the rice cakes to one side of the pan. Add butter to the empty space and let it melt completely.
06 - Add honey, brown sugar, soy sauce, and salt to the melted butter. Stir constantly until the mixture bubbles and thickens slightly, about 1–2 minutes.
07 - Toss the rice cakes in the glaze, ensuring all pieces are well coated. Cook for another 1–2 minutes until glossy and sticky, stirring gently to prevent breaking.
08 - Transfer to a serving plate. Sprinkle with toasted sesame seeds and chopped peanuts if using. Serve immediately while warm for optimal texture.
# Insider Tips:
01 -
- The contrast between crispy exteriors and irresistibly chewy centers creates pure satisfaction
- Ready in twenty minutes but tastes like something from a specialty bakery
02 -
- Rice cakes that skip the soaking step turn tough and rubbery instead of tender and chewy
- The glaze thickens rapidly once it starts bubbling, so have your rice cakes ready to toss immediately
03 -
- Maple syrup creates a slightly deeper flavor profile than honey if you want something more robust
- Leftovers can be briefly revived in a dry skillet over medium heat, though they are truly best the same day