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
-
If using frozen or refrigerated rice cakes, soak in water for 20–30 minutes. Pat dry.
-
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.
-
Reduce heat to medium. Add butter, honey, brown sugar, and soy sauce. Stir until smooth and bubbly.
-
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
