Sweet Soy Butter Korean Rice Cakes Recipe
Introduction
Sweet Soy Butter Korean Rice Cakes offer a delightful combination of chewy texture and a rich, savory-sweet glaze. This simple yet flavorful dish is perfect as a snack or a satisfying side that will keep you coming back for more.
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, then pat dry to remove excess moisture.
- Step 2: Heat the oil in a large skillet over medium-high heat. Add the rice cakes and cook undisturbed for 2 minutes until they turn golden on one side. Flip and cook for another 3 minutes, then transfer the rice cakes to a plate.
- Step 3: Reduce the heat to medium. Add butter, honey, brown sugar, and soy sauce to the skillet. Stir consistently until the mixture becomes smooth and bubbly.
- Step 4: Return the rice cakes to the pan and toss them to coat evenly with the glaze. Cook for an additional 1–2 minutes to absorb the flavors. Serve hot.
Tips & Variations
- For extra richness, try adding a pinch of chili flakes or a dash of sesame oil to the glaze for subtle heat and aroma.
Storage
Store leftover rice cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a skillet over low heat with a little butter or oil to restore their chewy texture and prevent sticking.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh rice cakes instead of frozen?
Yes, fresh rice cakes do not need soaking. Simply pat them dry and proceed with cooking as directed for best texture.
What can I substitute for honey if I don’t have any?
You can use maple syrup or corn syrup as alternatives to honey to maintain the sweetness and stickiness of the glaze.
PrintSweet Soy Butter Korean Rice Cakes Recipe
A delicious and savory-sweet Korean dish featuring chewy rice cakes glazed in a rich soy butter sauce, perfect as a snack or side dish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
Main 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
- Prepare the rice cakes: If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes to soften. After soaking, pat them dry thoroughly to remove excess moisture.
- Sear the rice cakes: Heat the neutral oil in a large skillet over medium-high heat. Add the rice cakes in a single layer and let them sear undisturbed for 2 minutes until they develop a golden crust. Flip them over and cook for an additional 3 minutes. Once browned, transfer them to a plate and set aside.
- Make the glaze: Reduce the heat to medium. Add butter, honey, brown sugar, and soy sauce to the same skillet. Stir continuously until the butter melts and the mixture becomes smooth and bubbly, forming a glossy glaze.
- Coat and finish: Return the rice cakes to the pan and toss them in the glaze ensuring even coating. Cook for 1–2 more minutes to allow the rice cakes to absorb the sauce and become tender. Serve the rice cakes hot for the best flavor and texture.
Notes
- Soaking the rice cakes properly is essential if they are frozen or refrigerated to ensure they cook evenly.
- Use a neutral oil like canola or vegetable oil to avoid overpowering the sweet soy glaze.
- Adjust the sweetness by varying the amount of honey and brown sugar according to taste.
- Serve immediately as the rice cakes are best enjoyed hot and fresh.
- This dish pairs well with steamed vegetables or as a side to Korean BBQ.
Keywords: Korean rice cakes, tteokbokki, sweet soy glaze, butter sauce, Korean side dish, rice cake recipe
