Name: Sweet Soy Butter Korean Rice Cakes Recipe
Prep time: 35 min
Cook time: 10 min
Total time: 45 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

This Sweet Soy Butter Korean Rice Cakes recipe delivers a perfect balance of savory and sweet flavors with a rich, buttery glaze. It’s a quick and satisfying dish that’s great for a snack or a side.

The image shows a close-up of a white bowl filled with short, thick rice cakes covered in a shiny, orange-red sauce. The sauce makes the rice cakes look glossy and smooth. On top of the dish, there are small black and white sesame seeds and tiny green herb pieces scattered evenly. The texture of the rice cakes appears soft and chewy, and the bowl sits on 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 towel.
Step 2: Heat the oil in a large skillet over medium-high heat. Add the rice cakes and sear undisturbed for 2 minutes until golden brown. Flip and cook for another 3 minutes. Remove rice cakes from the pan and set aside on a plate.
Step 3: Reduce the heat to medium and add the butter, honey, brown sugar, and soy sauce to the pan. Stir continuously until the mixture is smooth and bubbly.
Step 4: Return the rice cakes to the pan and toss them gently to coat evenly with the sauce. Cook for an additional 1–2 minutes over medium heat until glazed and heated through. Serve immediately while hot.

Tips & Variations

Use neutral oil like vegetable or canola for searing to avoid overpowering flavors.
For extra spice, add a pinch of red pepper flakes or a drizzle of gochujang to the sauce.
Try swapping honey for maple syrup or brown sugar for coconut sugar for different sweetness profiles.
If you can’t find Korean rice cakes, cylindrical rice cakes labeled “garaetteok” are ideal, but chewy regular rice cakes can work too.

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 or microwave until warmed through, adding a splash of water to keep them soft if needed.

How to Serve

The image shows a bowl filled with shiny, orange-colored cylindrical rice cakes covered in a thick, glossy sauce. The rice cakes are sprinkled with small white and black sesame seeds and chopped green onions, adding texture and color contrast. The bowl is white and sits on 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 fresh rice cakes instead of frozen?

Yes, fresh rice cakes do not require soaking; you can proceed directly to cooking. They will cook more quickly and have a softer texture.

What can I serve with Sweet Soy Butter Korean Rice Cakes?

They pair well with simple steamed vegetables, a fresh salad, or as a side to grilled meats and Korean BBQ dishes.