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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: Chewy, Crispy Bliss

Discover these Sweet Soy Butter Korean Rice Cakes—chewy, crispy snacks bringing a taste of Korea to your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 400 grams Korean rice cakes Use cylindrical rice cakes (garaetteok) for best results.
For the Glaze
  • 2 tablespoons Neutral oil Can substitute with canola or vegetable oil.
  • 2 tablespoons Butter Consider plant-based butter for a dairy-free option.
  • 2 tablespoons Honey Maple syrup is a great substitute if desired.
  • 1 tablespoon Brown sugar White sugar can work in a pinch.
  • 2 tablespoons Soy sauce Tamari can be used for a gluten-free variation.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Soak refrigerated or frozen rice cakes in warm water for 20–30 minutes to soften. Drain and pat dry.
  2. Heat 2 tablespoons of neutral oil in a skillet over medium-high heat. Add rice cakes in a single layer and sear for about 2 minutes. Flip and cook for an additional 3 minutes until crisp.
  3. Reduce heat to medium and add 2 tablespoons of butter, 2 tablespoons of honey, 1 tablespoon of brown sugar, and 2 tablespoons of soy sauce to the skillet. Stir continuously for about 1 minute until smooth.
  4. Return rice cakes to the skillet and toss gently to coat with the glaze. Cook for another 1–2 minutes until fragrant and well-glazed.

Nutrition

Serving: 100gramsCalories: 220kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water to restore crispness.

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