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Sweet Soy Butter Korean Rice Cakes

Sweet Soy Butter Korean Rice Cakes: A Quick Flavorful Treat

Delight in these Sweet Soy Butter Korean Rice Cakes, ready in just 15 minutes, featuring a perfect blend of buttery and savory flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cakes
Course: Snacks
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 package Korean Rice Cakes look for cylindrical 'garaetteok'
  • 2 tablespoons Neutral Oil can substitute with canola, avocado, or vegetable oil
For the Glaze
  • 2 tablespoons Butter or plant-based butter for dairy-free option
  • 1 tablespoon Honey or maple syrup as a substitute
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Soy Sauce use tamari for gluten-free option

Equipment

  • skillet
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Soak the refrigerated or frozen Korean rice cakes in warm water for 20-30 minutes to soften. Drain and pat them dry.
  2. Heat a skillet over medium-high heat, drizzle in neutral oil, and allow it to warm for 1 minute. Add rice cakes and sear for 2 minutes, then flip and sear for an additional 3 minutes until golden brown.
  3. Reduce heat to medium, add butter to the skillet, and melt it. Mix in honey, brown sugar, and soy sauce to create a glossy glaze for about 1 minute.
  4. Gently toss the rice cakes in the glaze, cook for an additional 1-2 minutes to allow the sauce to cling to the rice cakes. Serve immediately.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.

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