Sweet Soy Butter Korean Rice Cakes
A chewy and glossy treat featuring Korean rice cakes coated in a sweet and savory butter-soy glaze, perfect for snacks or as an accompaniment to dinner.
Ingredients
Main Ingredients
- 1 pound Korean rice cakes Soak in water for 20–30 minutes if using frozen or refrigerated.
- 1 tablespoon neutral oil Use for frying.
- ¼ cup butter Salted or unsalted as preferred.
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce Use gluten-free soy sauce if needed for gluten-free recipe.
Instructions
Preparation
- If using frozen or refrigerated rice cakes, soak in water for 20–30 minutes. Pat dry.
Cooking
- Heat oil in a large skillet over medium-high heat. Add rice cakes and sear undisturbed for 2 minutes until golden. Flip and cook another 3 minutes. Remove to a plate.
- Reduce heat to medium. Add butter, honey, brown sugar, and soy sauce. Stir until smooth and bubbly.
- Return rice cakes to the pan and toss to coat in the glaze. Cook 1–2 more minutes. Serve hot.
Notes
For quality control, taste the rice cakes before plating. Adjust salt or honey as needed. Watch the pan to avoid burning the sugar. This dish pairs well with tangy chicken.