Sweet 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
Scale
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
