Korean Pan Fried Rice Cakes Sweet Butter Glaze (Printable)
Golden crispy rice cakes coated in sweet butter glaze, ready in 20 minutes.
# What You'll Need:
→ Rice Cakes
01 - 14 oz 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 Steps:
01 - If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Drain and pat dry thoroughly.
02 - Slice rice cakes into 2-inch pieces if not pre-cut. Ensure uniform size 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 overcrowding. Pan fry, turning occasionally, until golden and crispy on all sides, approximately 5–7 minutes.
05 - Push the rice cakes to one side of the pan. Add butter to the empty space 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 desired. Serve warm for optimal texture.
# Expert Pointers:
01 -
- The glaze transforms simple rice cakes into something that feels fancy and nostalgic at the same time
- Perfect for those moments when you want something sweet but satisfyingly chewy
02 -
- Dry rice cakes thoroughly after soaking or they will steam instead of getting that coveted crispy exterior
- Work quickly once the glaze is in the pan because sugar can go from perfect to burnt in seconds
03 -
- Cast iron skillets can overheat the glaze too fast, so stick to nonstick for this recipe
- Have your garnishes ready before you start cooking because the window for perfect coating is short