Sweet Soy Butter Korean Rice Cakes: A Quick Comfort Snack

Sweet Soy Butter Korean Rice Cakes are delightful, quick snacks perfect for any occasion.

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Prep Time 15

Total Time 15

Servings: 4 cakes

Course: Snacks

Cuisine: Korean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Cakes

1 cup Korean Rice Cakes Soak if refrigerated or frozen before use.
2 tablespoons Neutral Oil Can use canola or vegetable oil.

For the Glaze

2 tablespoons Butter Use plant-based butter for vegan option.
2 tablespoons Honey Can be reduced for less sweetness or substituted with agave syrup.
1 tablespoon Brown Sugar Can replace with more honey or coconut sugar.
2 tablespoons Soy Sauce Opt for tamari to keep dish gluten-free.

Equipment

Large Skillet

Method

Step-by-Step Instructions

Soak the Korean rice cakes in warm water for 20–30 minutes, then pat dry.
Heat neutral oil in a large skillet over medium-high heat for about 2 minutes. Add soaked rice cakes in a single layer and cook undisturbed for 2 minutes until golden-brown, then flip and cook for an additional 3 minutes.
Reduce heat to medium-low, add butter to the skillet, and let it melt. Then add honey, brown sugar, and soy sauce. Stir continuously for about 1 minute until the glaze is smooth and bubbling.
Return crispy rice cakes to the skillet and toss gently to coat in the glaze. Cook for an additional 1–2 minutes.
Remove the rice cakes from the skillet and serve immediately, pairing with side dishes like kimchi or Korean BBQ.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

To store, keep in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.

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