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

Chewy tteok pan-fried to crispy perfection, glazed with sweet butter and honey for an irresistible Korean-style snack.

# 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)

# Step-by-Step:

01 - If using refrigerated or frozen rice cakes, soak 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.
03 - Heat oil in a large nonstick skillet over medium heat.
04 - Add rice cakes in a single layer. Pan fry, turning occasionally, until golden and crispy on all sides, about 5–7 minutes.
05 - Push rice cakes to one side of the pan. Add butter to empty space and let melt.
06 - Add honey, brown sugar, soy sauce, and salt to melted butter. Stir until mixture bubbles and thickens slightly, about 1–2 minutes.
07 - Toss rice cakes in glaze, ensuring all pieces are well coated. Cook for another 1–2 minutes until glossy and sticky.
08 - Transfer to serving plate. Sprinkle with toasted sesame seeds and chopped peanuts if using. Serve warm.

# Expert Advice:

01 -
  • The texture is absolutely magical. Chewy inside with a crispy exterior, then coated in sticky sweet butter sauce.
  • Takes 20 minutes from start to finish but tastes like something youd wait hours for at a specialty shop.
  • Perfect for those 3am cravings when you want something indulgent but comforting.
02 -
  • Dry rice cakes thoroughly before frying or they will steam instead of getting crispy.
  • Work quickly once the glaze starts bubbling. Sugar can go from perfect to burned in seconds.
  • These do not reheat well. The texture transforms from chewy to tough. Best enjoyed straight from the pan.
03 -
  • Buy extra rice cakes. They shrink during soaking and everyone will want seconds.
  • Keep the heat at medium. High heat burns the sugar before the rice cakes cook through.

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