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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: Quick, Chewy Bliss

These Sweet Soy Butter Korean Rice Cakes are a delightful fusion of chewy textures and a rich glaze, perfect for a quick snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 cup Korean Rice Cakes (Garaetteok) soaked if frozen or refrigerated
  • 2 tablespoons Neutral Oil for frying
For the Glaze
  • 2 tablespoons Butter or plant-based butter for dairy-free option
  • 1 tablespoon Honey or maple syrup
  • 1 tablespoon Brown Sugar adjust to taste
  • 2 tablespoons Soy Sauce or tamari for gluten-free

Equipment

  • skillet
  • Measuring spoons
  • clean kitchen towel

Method
 

Step-by-Step Instructions
  1. Soak the Korean rice cakes in warm water for 20 to 30 minutes. Pat dry with a kitchen towel.
  2. Heat the oil in a skillet and add the soaked rice cakes in a single layer. Fry without overcrowding for 2 minutes until golden brown, then flip and fry for another 3 minutes.
  3. Reduce the heat and add the butter to the skillet. Once melted, stir in honey, brown sugar, and soy sauce. Cook for 1 minute until well combined.
  4. Add the fried rice cakes back into the skillet and toss gently in the glaze for 1 to 2 minutes until evenly coated. Serve hot.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 500mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze un-fried rice cakes for up to 2 months.

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