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Sweet Soy Butter Korean Rice Cakes taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Honey Butter Rice Cakes

A quick and savory-sweet Korean rice cake dish with crispy edges and a buttery honey-soy glaze. Deliciously chewy and packed with flavor!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 482 kcal

Equipment

  • 1 Mixing bowl For soaking rice cakes

Ingredients
  

Main ingredients

  • 1 pound Korean rice cakes chewy kind recommended
  • 1 tablespoon neutral oil canola or vegetable
  • ¼ cup butter unsalted
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce

Instructions
 

Instructions

  • Soak Korean rice cakes in warm water for about 10 minutes if refrigerated or frozen. Then drain and pat dry.
  • Heat neutral oil in large skillet over medium heat. Add rice cakes in single layer. Cook for 8–10 minutes, flipping until golden and crispy.
  • Lower heat to low. Add butter and let it melt.
  • Add honey, brown sugar, and soy sauce. Stir constantly for 5–7 minutes until sauce thickens into glaze.
  • Serve warm. Optionally top with sesame seeds or chopped scallions.

Notes

For crispier rice cakes, try air-frying at 400°F for 10 minutes. Flip halfway through. Store any leftovers in the fridge up to 4 days or freeze up to a month.