Korean Pan Fried Sweet Butter Rice Cakes (Printable)

Crispy-chewy rice cakes glazed in sweet honey butter for an irresistible Korean-inspired snack.

# What You Need:

→ Rice Cakes

01 - 14 ounces Korean cylinder-style rice cakes (tteok, garaetteok), fresh or thawed if frozen
02 - 1 tablespoon neutral oil (canola or vegetable)

→ Sweet Butter Glaze

03 - 3 tablespoons unsalted butter
04 - 3 tablespoons honey (or maple syrup)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon soy sauce
07 - Pinch of salt

→ Garnish

08 - 2 teaspoons toasted sesame seeds
09 - 1 tablespoon chopped roasted peanuts (optional)

# How To Make It:

01 - If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Drain and pat dry completely.
02 - Slice rice cakes into 2-inch pieces if not pre-cut. Ensure uniform sizing for even cooking.
03 - Heat the oil in a large nonstick skillet over medium heat until shimmering.
04 - Add the rice cakes in a single layer without crowding. Pan fry, turning occasionally, until golden and crispy on all sides, about 5–7 minutes.
05 - Push the rice cakes to one side of the pan. Add the butter to the empty side and let it melt completely.
06 - Add honey, brown sugar, soy sauce, and salt to the melted butter. Stir constantly until the mixture bubbles and thickens slightly, about 1–2 minutes.
07 - Toss the rice cakes in the glaze, ensuring all pieces are evenly coated. Cook for another 1–2 minutes until glossy and sticky.
08 - Transfer to a serving plate. Sprinkle with toasted sesame seeds and chopped peanuts, if using. Serve warm for optimal texture.

# Expert Suggestions:

01 -
  • The contrast between crispy golden edges and chewy centers is absolutely addictive
  • That sweet butter glaze caramelizes into something reminiscent of Korean street food vendors
  • Ready in twenty minutes but tastes like a carefully planned dessert
02 -
  • Dry your rice cakes thoroughly before frying or the oil will splatter aggressively and the rice cakes will steam instead of crisp
  • The glaze thickens rapidly once it starts bubbling so have your rice cakes ready to toss in immediately
  • Work quickly once the glaze is ready because it becomes sticky and hard to manage as it cools down
03 -
  • Leftovers can be revived in a dry skillet over medium heat for about 2 minutes per side
  • Swap honey for maple syrup and use vegan butter to make this completely plant-based
  • The glaze keeps well in the refrigerator for up to a week and is incredible drizzled over vanilla ice cream

Go Back