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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes for a Quick Snack Delight

Sweet Soy Butter Korean Rice Cakes are a quick and irresistible snack that boasts a crispy exterior and soft center, all in a rich, sweet-savory glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 400 grams Korean rice cakes can substitute with other rice cakes if unavailable
For the Glaze
  • 1 tablespoon neutral oil can substitute with canola or avocado oil
  • ¼ cup butter can replace with a plant-based alternative for dairy-free
  • 2 tablespoons honey can use maple syrup or agave for vegan option
  • 2 tablespoons brown sugar can substitute with white sugar
  • 2 tablespoons soy sauce tamari is a good gluten-free substitute

Equipment

  • Non-Stick Skillet

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20–30 minutes if they're frozen or refrigerated. Pat them dry with a clean towel.
  2. Heat 1 tablespoon of neutral oil in a non-stick skillet over medium-high heat. Add the rice cakes in a single layer and cook for about 2 minutes until golden. Flip and cook for another 3 minutes until crispy.
  3. Reduce the heat to medium and add ¼ cup of butter, 2 tablespoons of honey, 2 tablespoons of brown sugar, and 2 tablespoons of soy sauce. Stir constantly until the sauce is glossy and smooth.
  4. Toss the pan-fried rice cakes in the sweet soy butter glaze and continue cooking for an additional 1–2 minutes until the sauce thickens and clings to the rice cakes. Serve hot.

Nutrition

Serving: 100gramsCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These rice cakes are best enjoyed fresh after glazing. Store leftovers in an airtight container for up to 3 days or freeze before glazing for longer storage.

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