Description
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.
Nutrition
- Serving Size: 1 rice cake (1/4 of recipe)
- Calories: 200
- Sugar: 12g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
