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–+ servings
Sweet Soy Butter Korean Rice Cakes

Irresistibly Chewy Sweet Soy Butter Korean Rice Cakes Recipe

Enjoy the delightful taste of Sweet Soy Butter Korean Rice Cakes, a chewy and crispy snack perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 500 grams Korean rice cakes Use cylindrical rice cakes (garaetteok) for the best chewy texture.
  • 2 tablespoons neutral oil Canola or avocado oil works great.
For the Sweet Soy Butter Glaze
  • 2 tablespoons butter Feel free to substitute with plant-based butter for a dairy-free option.
  • 2 tablespoons honey Can swap this for maple syrup if you're vegan.
  • 1 tablespoon brown sugar Coconut sugar can be used for a healthier twist.
  • 2 tablespoons soy sauce For gluten-free diets, tamari is an excellent substitute.
Optional Flavor Boosts
  • 1 teaspoon gochujang Add for a spicy kick.
  • 1 clove minced garlic Elevates the flavor.
  • 1 teaspoon sesame oil Drizzle on top or sprinkle with toasted sesame seeds.

Equipment

  • skillet

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20-30 minutes until they soften slightly, then drain and pat dry.
  2. Heat a skillet over medium-high heat, add oil, and place the soaked rice cakes in a single layer, cooking for about 2 minutes until golden.
  3. Flip the rice cakes and cook for an additional 3 minutes until crispy and golden brown.
  4. Reduce heat to medium and add butter, honey, brown sugar, and soy sauce, stirring until smooth and bubbling.
  5. Return the crispy rice cakes to the pan, toss to coat in the glaze, and cook for another 1-2 minutes.

Nutrition

Serving: 100gramsCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.

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