Ingredients
Scale
- 500 grams Korean rice cakes (cylindrical rice cakes)
- 2 tablespoons neutral oil (Canola or avocado oil)
- 2 tablespoons butter (or plant-based butter for dairy-free)
- 2 tablespoons honey (or maple syrup for vegan)
- 1 tablespoon brown sugar (or coconut sugar)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon gochujang
- 1 clove minced garlic
- 1 teaspoon sesame oil
Instructions
- Prep the Rice Cakes: Soak refrigerated rice cakes in warm water for about 10 minutes to soften.
- Heat the Pan: In a skillet, heat the neutral oil over medium heat.
- Cook the Rice Cakes: Add the softened rice cakes to the skillet and cook for about 5 minutes, stirring gently.
- Add Flavorings: Mix the butter, honey, brown sugar, soy sauce, gochujang, and minced garlic; pour this over the rice cakes.
- Glaze the Rice Cakes: Stir to coat evenly and cook for another 5 minutes until sauce thickens.
- Finish Up: Drizzle with sesame oil and sprinkle with sesame seeds before serving.
Notes
Best enjoyed fresh but can be stored in the fridge for 2-3 days. Soaking rice cakes a day in advance is advisable.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Korean rice cakes, sweet soy butter, chewy snacks, quick recipes, savory snacks