Korean Pan Fried Rice Cakes Sweet Butter Glaze (Printable Version)

Golden crispy Korean rice cakes with sweet honey-butter glaze, sesame seeds, and optional peanuts. 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)

# Directions:

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 sizing for even cooking.
03 - Heat the oil in a large nonstick skillet over medium heat until shimmering.
04 - Arrange 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 allow to melt completely.
06 - Add honey, brown sugar, soy sauce, and salt to the melted butter. Stir continuously 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 an additional 1–2 minutes until glossy and sticky.
08 - Transfer to a serving plate. Sprinkle with toasted sesame seeds and chopped peanuts if desired. Serve immediately while warm.

# Top Tips:

01 -
  • The contrast between chewy interior and caramelized exterior hits every pleasure point in one bite
  • Ready in twenty minutes but tastes like something from a specialty restaurant
02 -
  • Dry the soaked rice cakes thoroughly or they will steam instead of fry and you will miss the crispy exterior entirely
  • Have your glaze ingredients measured before you start because the butter burns faster than you expect
03 -
  • Use a light hand when tossing so the rice cakes do not break apart in the sticky glaze
  • Let the glaze bubble for that full minute to develop proper caramelization

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