Easy Crispy Sweet Soy Butter Korean Rice Cakes
Easy Crispy Sweet Soy Butter Korean Rice Cakes — The perfect crispy texture on the outside, chewy on the inside, and coated in a sweet and savory sauce that’s better than takeout. After making these many times, I’ve discovered the trick to getting them just right. The crispy golden edges and the irresistible sweet and savory sauce will make your whole family beg for these. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Beet Salad with Feta and Fresh Dill and Easy Homemade Olive Garden Style Breadsticks Recipe.
Why This Easy Crispy Sweet Soy Butter Korean Rice Cakes Is Pure Comfort
- Crispy on the outside, chewy on the inside
- Sweet and savory sauce that's better than takeout
- Easy to make and customizable with your favorite toppings
- Perfect for a quick appetizer or snack
What You'll Need for Easy Crispy Sweet Soy Butter Korean Rice Cakes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice cakes
- Soy sauce
- Butter
- Garlic
- Honey
- Sesame seeds
- Green onions
- Sriracha (optional)
- Garlic
- Honey
- Soy sauce
- Sesame seeds
- Sriracha (optional)
- Optional: Toasted sesame seeds
- Optional: Chopped green onions
- Optional: Sriracha (optional)
📝 Ingredient Notes
- Rice cakes: Also known as tteok, these can be found in Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Silicone spatula — Helps flip the rice cakes without breaking them. → See on Amazon
How to Make Easy Crispy Sweet Soy Butter Korean Rice Cakes
- Prepare the sauce: Melt butter in a small saucepan, add soy sauce, honey, garlic, and Sriracha (if using). Stir until well combined and heated through.
- Fry the rice cakes: Heat a non-stick skillet over medium heat. Add rice cakes and cook until crispy and golden, about 2-3 minutes per side.
- Coat the rice cakes: Dip each fried rice cake into the sauce, coating both sides. Place on a plate and garnish with sesame seeds and green onions.
Cook's Tips for Perfect Easy Crispy Sweet Soy Butter Korean Rice Cakes
- Common mistake and fix: Avoid overcrowding the pan when frying the rice cakes. Cook them in batches if necessary to maintain crispiness.
- Pro tip: For a spicier version, add more Sriracha to the sauce or serve with additional Sriracha on the side.
- Pro tip: To make these ahead, fry the rice cakes and prepare the sauce separately. Reheat the sauce and dip the rice cakes just before serving.
Storing & Reheating Easy Crispy Sweet Soy Butter Korean Rice Cakes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover rice cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the fridge.
Freezing Easy Crispy Sweet Soy Butter Korean Rice Cakes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes or until crispy. Microwave: Not recommended for reheating as it may make the rice cakes soggy.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Best substitution: No substitutions for the rice cakes are recommended as they are the key ingredient.
- Make-ahead: The sauce can be made up to 1 day ahead. Fry the rice cakes just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little water or broth to thin it out.
Want to level up this recipe?
Sriracha — Adds a spicy kick to the sauce and can be served on the side for extra heat. → Check price on Amazon
Easy Crispy Sweet Soy Butter Korean Rice Cakes
Ingredients
Main Ingredients
- Rice cakes
- Soy sauce
- Butter
- Garlic
- Honey
- Sesame seeds
- Green onions
- Sriracha (optional)
Seasonings
- Garlic
- Honey
- Soy sauce
- Sesame seeds
- Sriracha (optional)
Optional Toppings
- Toasted sesame seeds
- Chopped green onions
- Sriracha (optional)
Instructions
- Prepare the sauce: Melt butter in a small saucepan, add soy sauce, honey, garlic, and Sriracha (if using). Stir until well combined and heated through.
- Fry the rice cakes: Heat a non-stick skillet over medium heat. Add rice cakes and cook until crispy and golden, about 2-3 minutes per side.
- Coat the rice cakes: Dip each fried rice cake into the sauce, coating both sides. Place on a plate and garnish with sesame seeds and green onions.
Notes
- Chef tip: For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Best substitution: No substitutions for the rice cakes are recommended as they are the key ingredient.
- Make-ahead: The sauce can be made up to 1 day ahead. Fry the rice cakes just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the sauce is too thick, add a little water or broth to thin it out.
Storage
- Fridge: Store leftover rice cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes or until crispy.
- Microwave reheat: Not recommended for reheating as it may make the rice cakes soggy.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1000mg
- Cholesterol: 20mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Sweet Soy Butter Korean Rice Cakes FAQs
Yes, fry the rice cakes and prepare the sauce separately. Reheat the sauce and dip the rice cakes just before serving.
Overcrowding the pan or not cooking them long enough can cause the rice cakes to become soggy. Cook them in batches and ensure they are crispy and golden before removing from the pan.
No, freezing is not recommended as it can make the rice cakes mushy.
Preheat the air fryer to 375°F. Cook the rice cakes for 4-5 minutes per side or until crispy. Proceed with the recipe as written.
These are great on their own as a snack or appetizer. They can also be served with additional Sriracha, kimchi, or a side of mixed greens.
A Warm Final Note
I can’t wait for you to try Easy Crispy Sweet Soy Butter Korean Rice Cakes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
