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–+ servings
Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes You'll Absolutely Love

Sweet Soy Butter Korean Rice Cakes blend nostalgia and excitement in every bite, making them a perfect snack or appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 pieces
Course: Snacks
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 400 grams Korean Rice Cakes grab cylindrical rice cakes (garaetteok) from your local Asian grocery store
  • 2 tablespoons Neutral Oil canola, vegetable, or avocado oil recommended
For the Glaze
  • 2 tablespoons Butter consider plant-based butter for a dairy-free twist
  • 2 tablespoons Honey reduce if less sweetness is preferred
  • 2 tablespoons Brown Sugar enhances the glaze's flavor
  • 3 tablespoons Soy Sauce ensure gluten-free if needed

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20-30 minutes if frozen or refrigerated. Pat them dry with a clean towel after soaking.
  2. Heat a skillet over medium-high heat, add neutral oil, and arrange the rice cakes in a single layer. Pan-fry for about 2 minutes until lightly golden, then flip and cook for an additional 3 minutes.
  3. Reduce heat to medium, add butter to the skillet and mix in honey, brown sugar, and soy sauce. Stir for about 1 minute until smooth and bubbly.
  4. Return the crispy rice cakes to the skillet and toss in the glaze. Cook for an additional 1-2 minutes until the sauce thickens.
  5. Serve the Sweet Soy Butter Korean Rice Cakes hot for the best texture and flavor.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 400mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

These rice cakes are great for meal prep and can be reheated in a skillet with a splash of water to restore chewiness.

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