Name: Sweet Soy Butter Korean Rice Cakes Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pound Korean rice cakes; 1 tablespoon neutral oil (such as vegetable or canola oil); ¼ cup butter; 2 tablespoons honey; 2 tablespoons brown sugar; 2 tablespoons soy sauce

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Introduction

Sweet Soy Butter Korean Rice Cakes are a delightful blend of savory and sweet flavors, perfect for a quick snack or side dish. With a sticky, caramelized glaze coating tender rice cakes, this recipe comes together in just 15 minutes and will satisfy any craving for Korean comfort food.

A close-up of a white bowl filled with shiny, thick, orange rice cakes covered in a glossy sauce. The rice cakes are cylindrical and piled densely, with a few sesame seeds and small green onion pieces sprinkled on top. The texture looks smooth and soft with a slight gloss from the sauce. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound Korean rice cakes
1 tablespoon neutral oil
¼ cup butter
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons soy sauce

Instructions

Step 1: If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes to soften, then pat dry with a paper towel.
Step 2: Heat the neutral oil in a large skillet over medium-high heat. Add the rice cakes and sear them without stirring for 2 minutes until they turn golden brown.
Step 3: Flip the rice cakes and cook for another 3 minutes. Once browned on both sides, transfer them to a plate and set aside.
Step 4: Reduce the heat to medium. In the same skillet, add the butter, honey, brown sugar, and soy sauce. Stir continuously until the mixture becomes smooth and bubbly.
Step 5: Return the rice cakes to the pan and toss them gently to coat evenly with the glaze. Cook for an additional 1–2 minutes until warmed through and sticky.
Step 6: Serve the rice cakes hot for the best flavor and texture.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or a drizzle of Sriracha to the glaze.
Use unsalted butter to better control the saltiness of the dish.
Garnish with toasted sesame seeds or chopped green onions for added texture and flavor.
If fresh rice cakes are unavailable, soaking frozen ones thoroughly ensures they cook evenly without becoming chewy.

Storage

Store leftover rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to retain their softness and glaze. Avoid microwaving, which can make the rice cakes tough.

How to Serve

A close-up image of a bowl filled with glossy, golden-brown rice cakes coated in a thick sauce, topped with a sprinkling of black and white sesame seeds and small green herbs. The rice cakes are piled in a rounded white bowl, showing their smooth and slightly shiny texture. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice cake for this recipe?

Traditional Korean garaetteok rice cakes work best due to their chewy texture, but other plain rice cakes can be used as long as they are soaked and prepared properly.

Can I make this dish vegan?

Yes, substitute the butter with a plant-based alternative and use maple syrup instead of honey to keep the glaze vegan-friendly, while maintaining the sweet and savory balance.