If you’ve never had pan-fried Korean rice cakes coated in a glossy sweet soy butter glaze, you’re about to discover your next snack obsession. These chewy, golden-brown bites are crispy on the outside, soft in the center, and drenched in a rich, sweet-savory sauce that hits all the right notes.
This dish comes together in one pan, with a short list of pantry-friendly ingredients and barely any prep. It’s the perfect fusion of comfort and flavor—great as a quick snack, appetizer, or even a fun side dish for your favorite Korean meals.
Why You’ll Love This Recipe
This recipe brings out the best in Korean rice cakes (also known as tteok). By pan-frying them first, you get a gorgeous golden crust that gives way to that signature chewy texture inside. The sweet soy butter glaze is pure magic—salty from the soy sauce, rich from the butter, and just sweet enough from the honey and brown sugar.
You’ll love how satisfying they are, with a flavor that’s complex but approachable. And while traditional tteokbokki is spicy and saucy, this version is mellow, buttery, and ultra snackable. Best of all, it only takes about 15 minutes from start to finish.
Ingredients
tip: you can find a full list of ingredients and measurements in the recipe card below
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1 pound Korean rice cakes
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1 tablespoon neutral oil
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¼ cup butter
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2 tablespoons honey
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2 tablespoons brown sugar
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2 tablespoons soy sauce
Instructions
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Prep the rice cakes: If you’re using refrigerated or frozen rice cakes, soak them in warm water for 20–30 minutes (or as directed on the package). Then pat them dry with a clean towel. If you’re using fresh rice cakes, you can skip this step.
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Pan-fry for texture: Heat neutral oil in a large skillet over medium-high heat. Add the rice cakes in a single layer and don’t move them for 2 minutes. Let them get crisp and lightly golden on one side. Then gently flip and sear the other sides for another 3 minutes. If they try to stick together, use a spatula to separate them.
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Make the glaze: Lower the heat to medium. Add the butter, honey, brown sugar, and soy sauce to the pan. Stir for about 1 minute until the sugar melts and the sauce becomes smooth.
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Glaze and finish: Return the rice cakes to the pan and toss everything together until each piece is coated in the glossy sauce. Let them cook for 1–2 more minutes until the sauce reduces slightly into a glaze. Serve immediately while hot and sticky!
Variations
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Spicy version: Add a teaspoon of gochujang (Korean chili paste) or a few dashes of red pepper flakes to the sauce.
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Garlic butter twist: Toss in a minced garlic clove with the butter for extra flavor.
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Sesame flair: Finish with a drizzle of sesame oil or a sprinkle of toasted sesame seeds.
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Cheesy upgrade: Top with shredded mozzarella and broil for 1–2 minutes for that irresistible cheesy pull.
Heating & Storage
To store: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, and the rice cakes will firm up.
To reheat: Add a splash of water and reheat them in a skillet over low heat until warmed through and the sauce loosens up. You can also microwave them, but pan-reheating gives the best texture.
To freeze: Freezing isn’t recommended once the sauce is added, but you can freeze plain, pre-soaked rice cakes for later use.
Frequently Asked Questions
What kind of rice cakes should I use?
Use Korean cylindrical rice cakes (called garaetteok). You can find them in the refrigerated or frozen section at Asian grocery stores.
Can I use sliced rice cakes?
You can, but the texture and shape will be slightly different. Cylindrical ones are ideal for this dish.
Why are my rice cakes hard?
They may have dried out or weren’t soaked long enough. Soak them until soft and make sure not to overcook or they’ll toughen.
Can I make this recipe dairy-free?
Yes, replace the butter with a plant-based butter alternative or use more oil instead.
Is this dish gluten-free?
Use tamari or a gluten-free soy sauce to make this dish gluten-free. Double-check labels on your rice cakes to be sure.
What oil should I use?
Neutral oils like canola, vegetable, or avocado oil work best. Avoid strong oils like olive oil, which can overpower the glaze.
Can I make this in advance?
It’s best served fresh, but you can prep the rice cakes and sauce separately, then quickly toss together when ready to serve.
Do I need to boil the rice cakes first?
No boiling is necessary—soaking is enough to soften them before pan-frying.
How sweet is this dish?
It’s balanced—sweet, savory, and buttery, but not overwhelming. You can reduce the honey or sugar slightly if preferred.
What goes well with these rice cakes?
Serve them with Korean BBQ, kimchi, or steamed veggies. They’re also great solo as a filling snack.
Print
Sweet Soy Butter Korean Rice Cakes
- Total Time: 15 minutes
- Yield: 3-4 servings
- Diet: Vegetarian
Description
Pan-fried Korean rice cakes glazed in a rich, sweet soy butter sauce. Crispy on the outside, chewy inside, and packed with flavor—this easy snack or side dish comes together in just 15 minutes and uses simple pantry ingredients.
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
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If using frozen or refrigerated rice cakes, soak in water for 20–30 minutes. Pat dry.
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Heat oil in a large skillet over medium-high heat. Add rice cakes and sear undisturbed for 2 minutes until golden. Flip and cook another 3 minutes. Remove to a plate.
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Reduce heat to medium. Add butter, honey, brown sugar, and soy sauce. Stir until smooth and bubbly.
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Return rice cakes to the pan and toss to coat in the glaze. Cook 1–2 more minutes. Serve hot.
Notes
- Soak refrigerated or frozen rice cakes for best texture.
- Adjust sweetness to taste by reducing honey or sugar.
- Add chili flakes or gochujang for a spicy twist.
- Best served fresh, but leftovers reheat well in a skillet with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer, Side Dish
- Method: pan frying
- Cuisine: korean
