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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes for Your Home Snack Craze

Enjoy these Sweet Soy Butter Korean Rice Cakes, a delightful snack that combines sweet and savory flavors with a chewy texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 300 grams Korean Rice Cakes cylindrical garaetteok is preferred.
  • 3 tablespoons Neutral Oil can substitute with canola, vegetable, or avocado oil.
For the Glaze
  • 2 tablespoons Butter or plant-based butter for vegan.
  • 2 tablespoons Honey can use agave syrup for vegan.
  • 2 tablespoons Brown Sugar white sugar can be substituted.
  • 2 tablespoons Soy Sauce tamari can be used for gluten-free.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20–30 minutes.
  2. Heat neutral oil in a large skillet over medium-high heat and pan-fry the soaked rice cakes for about 5 minutes until golden and crispy.
  3. Reduce heat and add butter, honey, brown sugar, and soy sauce to the skillet; stir continuously for 1 minute until combined.
  4. Add the pan-fried rice cakes to the glaze; toss gently to coat and cook for an additional 1–2 minutes.

Nutrition

Serving: 1cakeCalories: 230kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Feel free to customize with toppings like sesame seeds or cheese. Store leftovers in an airtight container for up to 3 days.

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