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–+ servings
Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: Chewy, Crispy Bliss

Enjoy Sweet Soy Butter Korean Rice Cakes, a quick vegetarian-friendly treat with a chewy texture and savory flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pieces
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 cup Korean rice cakes preferably cylindrical garaetteok
  • 2 tablespoons neutral oil can substitute with canola, vegetable, or avocado oil
For the Glaze
  • 2 tablespoons butter use plant-based for vegan
  • 2 tablespoons honey or maple syrup for vegan
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce use tamari for gluten-free

Equipment

  • non-stick skillet
  • kitchen towel

Method
 

Preparation Steps
  1. Soak the Korean rice cakes in warm water for 20–30 minutes. Pat them dry with a towel.
  2. Heat 2 tablespoons of neutral oil in a skillet over medium-high heat. Add rice cakes in a single layer; cook undisturbed for 2 minutes, then flip and cook for 3 more minutes until crispy.
  3. Reduce heat to medium, add 2 tablespoons of butter, and melt. Stir in honey, brown sugar, and soy sauce. Mix for about 1 minute until smooth and bubbling.
  4. Toss the crispy rice cakes in the glaze for 1–2 minutes until well-coated. Serve immediately, garnished with sesame seeds or sesame oil.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 7gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Revive glaze with a splash of water when reheating.

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