Description
Sweet Soy Butter Korean Rice Cakes are a delightful combination of chewy rice cakes pan-seared to a golden crisp and coated in a luscious glaze made from butter, honey, brown sugar, and soy sauce. This easy stovetop recipe brings a perfect balance of sweet and savory flavors, making it a comforting and addictive Korean-inspired snack or side dish.
Ingredients
Scale
Rice Cakes
- 1 pound Korean rice cakes
- 1 tablespoon neutral oil
Glaze
- ¼ cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- Prepare Rice Cakes: If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes to soften. After soaking, drain and pat them dry to prevent splattering during cooking.
- Sear Rice Cakes: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the rice cakes in a single layer and sear them undisturbed for 2 minutes until the bottoms are golden brown. Flip and cook for another 3 minutes to achieve an even golden crust. Once seared, remove the rice cakes from the pan and set aside on a plate.
- Make the Glaze: Reduce the heat to medium. Add ¼ cup of butter, 2 tablespoons each of honey and brown sugar, and 2 tablespoons of soy sauce to the pan. Stir frequently until the mixture is smooth, bubbly, and well combined, forming a shiny glaze.
- Coat Rice Cakes: Return the rice cakes to the pan with the glaze. Toss them gently in the sauce to ensure each piece is fully coated. Continue cooking for an additional 1–2 minutes so the glaze thickens slightly and clings to the rice cakes.
- Serve: Remove from heat and serve the glazed rice cakes hot for the best texture and flavor. Enjoy as a snack or side dish.
Notes
- Soaking the rice cakes is essential if they are frozen or refrigerated to prevent dryness and ensure even cooking.
- Use neutral oil like vegetable or canola oil to avoid overpowering the flavors.
- Adjust the sweetness by modifying the amount of honey and brown sugar according to your taste.
- For a spicier version, add a pinch of red pepper flakes or drizzle with gochujang (Korean chili paste).
- This dish is best enjoyed immediately to maintain the crispness of the seared rice cakes.
- Prep Time: 30 minutes (includes soaking time)
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
Keywords: sweet soy butter rice cakes, Korean rice cakes recipe, tteokbokki alternative, glazed rice cakes, Korean snack
