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–+ servings
Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes - Irresistibly Chewy Delight

Sweet Soy Butter Korean Rice Cakes are a quick, satisfying snack with a perfect balance of sweet and savory flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 rice cakes
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 package Korean Rice Cakes Seek out cylindrical garaetteok varieties.
For the Glaze
  • 2 tablespoons Neutral Oil Can substitute with canola or vegetable oil.
  • 2 tablespoons Butter Switch to plant-based butter for a dairy-free option.
  • 2 tablespoons Honey Maple syrup can be used for a vegan alternative.
  • 1 tablespoon Brown Sugar Consider reducing slightly for a less sweet profile.
  • 2 tablespoons Soy Sauce Tamari can serve as a gluten-free substitute.

Equipment

  • non-stick skillet

Method
 

Step-by-Step Instructions for Sweet Soy Butter Korean Rice Cakes
  1. Begin by soaking your refrigerated or frozen Korean rice cakes in warm water for 20–30 minutes. Pat dry with a paper towel.
  2. Heat neutral oil in a non-stick skillet over medium-high heat. Add soaked rice cakes in a single layer and cook undisturbed for about 2 minutes until golden brown.
  3. Flip and continue cooking for an additional 3 minutes until both sides are crispy.
  4. Lower the heat to medium and add butter, honey, brown sugar, and soy sauce to make the glaze. Stir continuously for about 1 minute.
  5. Reintroduce the crispy rice cakes to the skillet and toss them in the glaze for 1-2 minutes.
  6. Remove from heat and serve immediately, garnishing with optional toppings like sesame seeds or sesame oil.

Nutrition

Serving: 4rice cakesCalories: 220kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 450mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Best served immediately while hot and sticky. Store leftovers in an airtight container for up to 3 days.

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