I adore this recipe because it’s incredibly simple and quick to make — just 20 minutes from start to finish. The golden, caramelized coating gives the rice cakes a glossy look and delightful crunch, while the buttery honey sauce adds both comfort and indulgence. It’s the perfect treat to make when I want something sweet yet satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Rice Cakes 2 cups Korean Rice Cakes soaked if using frozen 2 tablespoons Neutral Oil for frying
For the Sauce 4 tablespoons Butter unsalted 3 tablespoons Honey for sweetness 1 tablespoon Brown Sugar can substitute with white sugar 1 tablespoon Soy Sauce for umami flavor
Directions
When I use frozen or refrigerated rice cakes, I like to soak them in water for about 20 to 30 minutes to soften them. After that, I pat them dry before cooking. For fresh rice cakes, I skip soaking.
I heat a bit of neutral oil in a skillet over medium-high heat until it starts to shimmer. Then I carefully place the rice cakes in the pan, making sure not to overcrowd them. I fry them for about two minutes until they turn golden and crispy on one side, then flip and cook for another three minutes.
Once they’re crisp, I lower the heat to medium and add butter, honey, brown sugar, and soy sauce directly into the pan. I stir gently until the butter melts and the sugar dissolves into a smooth sauce. Then I return the rice cakes to the skillet, tossing them until every piece is coated in the glossy honey-butter glaze. I let them cook for another one to two minutes until the sauce thickens and clings beautifully.
I serve them right away while they’re still warm and sticky — that’s when they taste their best.
Servings and Timing
This recipe makes 4 rice cakes. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Calories: About 200 per serving
Variations
I sometimes add a pinch of red pepper flakes for a little spice that complements the sweetness. When I’m in the mood for something nuttier, I drizzle sesame oil or sprinkle crushed peanuts or sesame seeds on top. A dash of cinnamon or vanilla extract can also make the glaze extra aromatic. For a richer version, I replace some of the butter with cream for a thicker caramel-style coating.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to two days. To reheat, I pan-fry them again on low heat until the sauce softens and the edges turn slightly crisp. Microwaving is fine too, but I prefer the skillet method for better texture. I don’t recommend freezing them since the rice cakes can become tough once thawed.
FAQs
Can I use fresh rice cakes instead of frozen?
Yes, fresh rice cakes work perfectly and don’t need to be soaked before frying.
How do I keep the rice cakes from sticking?
I make sure to use enough oil and avoid crowding the pan so they crisp up evenly.
Can I make this dish less sweet?
Of course — I just reduce the honey or sugar slightly to suit my taste.
What kind of oil works best?
A neutral oil like vegetable, canola, or sunflower oil works great for frying.
Can I make them spicy?
Yes, I sometimes add gochujang or red pepper flakes for a sweet-and-spicy kick.
Why do my rice cakes get too hard after cooling?
They harden as they cool, so I recommend serving them warm. Reheating gently softens them again.
Can I make these vegan?
Yes, I use plant-based butter and agave syrup instead of honey for a vegan-friendly version.
How can I make the glaze thicker?
I simmer the sauce a bit longer to reduce it until it becomes sticky and glossy.
Can I air fry the rice cakes instead of pan-frying?
Yes, I air fry them at 375°F for about 5–6 minutes, then toss them in the sauce afterward.
What can I serve these with?
I love pairing them with a cup of green tea or serving them as a side snack with spicy Korean fried chicken.
Conclusion
These honey butter rice cakes are the perfect blend of sweet, savory, and buttery goodness. I love how easy they are to make and how the crispy texture pairs beautifully with the sticky glaze. Whether I serve them as a snack, appetizer, or dessert, they always disappear fast — warm, golden, and absolutely irresistible.
These Korean-inspired Honey Butter Rice Cakes are crispy on the outside, chewy on the inside, and coated in a glossy sweet-and-savory glaze made from honey, butter, brown sugar, and soy sauce — an irresistibly quick and delicious snack.
Ingredients
2 cups Korean rice cakes (soaked if using frozen)
2 tablespoons neutral oil (for frying)
4 tablespoons unsalted butter
3 tablespoons honey
1 tablespoon brown sugar
1 tablespoon soy sauce
Instructions
If using frozen or refrigerated rice cakes, soak them in water for 20–30 minutes to soften, then pat dry. Skip this step if using fresh rice cakes.
Heat neutral oil in a skillet over medium-high heat until shimmering.
Add rice cakes in a single layer without overcrowding. Fry for about 2 minutes until golden on one side, then flip and cook for another 3 minutes until lightly crispy.
Reduce heat to medium. Add butter, honey, brown sugar, and soy sauce directly to the skillet.
Stir until butter melts and sugar dissolves, forming a smooth sauce.
Toss rice cakes in the sauce until evenly coated and glossy. Cook for 1–2 minutes until the glaze thickens and clings to the rice cakes.
Serve immediately while warm and sticky for the best texture and flavor.
Notes
Add red pepper flakes or gochujang for a sweet-spicy kick.
Sprinkle sesame seeds or crushed peanuts for added texture.
Use plant-based butter and agave syrup for a vegan version.
Serve warm — rice cakes harden as they cool.
Reheat in a skillet over low heat to restore crispiness.
