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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: An Irresistibly Chewy Treat

Enjoy these Sweet Soy Butter Korean Rice Cakes, a delightful vegetarian snack with a sweet-savory glaze.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 300 grams Korean Rice Cakes Cylindrical garaetteok is recommended.
  • 2 tablespoons Neutral Oil Canola or avocado oil works best.
For the Glaze
  • 2 tablespoons Butter Feel free to swap for plant-based butter if preferred.
  • 1 tablespoon Honey Maple syrup can be a vegan alternative.
  • 1 tablespoon Brown Sugar Avoid substitutions to maintain flavor depth.
  • 2 tablespoons Soy Sauce Gluten-free tamari is a great substitute if needed.

Equipment

  • Skillet
  • Measuring cups and spoons
  • Towel

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20–30 minutes, then drain and pat dry.
  2. Heat the oil in a skillet over medium-high heat and fry rice cakes in a single layer for about 2 minutes until golden brown, then flip and cook for an additional 3 minutes.
  3. Lower heat and add butter, honey, brown sugar, and soy sauce, stirring for about 1 minute until the mixture is smooth and bubbly.
  4. Coat the fried rice cakes in the glaze, cooking for an additional 1–2 minutes until glossy and thick.
  5. Serve hot and enjoy as a snack or appetizer.

Nutrition

Serving: 1cakeCalories: 170kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 300mgPotassium: 90mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure to soak the rice cakes well and avoid overcrowding in the pan for best results.

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