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Sweet Soy Butter Korean Rice Cakes

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A quick and easy recipe featuring chewy Korean rice cakes coated in a luscious, buttery soy glaze with a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • Korean rice cakes (tteok), cylindrical or sliced, about 8 ounces
  • 2 tablespoons unsalted butter
  • 3 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 2 tablespoons water
  • 1 teaspoon toasted sesame seeds (optional)
  • 1 tablespoon thinly sliced green onions

Instructions

  1. If using refrigerated or frozen rice cakes, soak them in warm water for 10 minutes to soften. Drain well before cooking.
  2. In a small bowl, combine soy sauce, brown sugar, minced garlic, and water. Stir until sugar dissolves completely.
  3. Heat a nonstick skillet over medium heat and add the unsalted butter. Melt gently until foamy but not browned, about 1-2 minutes.
  4. Add the drained rice cakes to the skillet. Stir gently with a wooden spoon or silicone spatula to coat with butter. Cook for 3-4 minutes until edges develop a slight golden crisp.
  5. Pour the soy butter sauce over the rice cakes and stir gently to coat evenly. Reduce heat to medium-low and cook for another 4-5 minutes, stirring occasionally, until sauce thickens and rice cakes puff slightly and become tender but chewy.
  6. Remove from heat and sprinkle toasted sesame seeds and sliced green onions on top. Serve immediately while warm.

Notes

Soak rice cakes properly to avoid toughness. Use medium heat to prevent burning butter. Stir gently to avoid breaking rice cakes. Toast sesame seeds before garnishing for extra aroma. Add a splash of water if sauce thickens too much.

Nutrition

Keywords: Korean rice cakes, tteokbokki, sweet soy butter, quick snack, easy Korean recipe, savory sweet glaze

Find it online: https://emacrave.com/sweet-soy-butter-korean-rice-cakes-recipe-5-easy-steps-to-irresistible-flavor/