Honey Butter Rice Cakes (Print Version)
# Ingredients:
→ Main
01 -
450 grams Korean rice cakes
02 -
15 millilitres neutral oil
→ Sauce
03 -
60 grams unsalted butter
04 -
30 millilitres honey
05 -
28 grams brown sugar
06 -
30 millilitres soy sauce
# Instructions:
01 -
If using frozen or refrigerated rice cakes, soak them in water for 20 to 30 minutes or as per packaging directions, then drain and thoroughly pat dry with a kitchen towel. For fresh rice cakes, proceed without soaking.
02 -
Heat neutral oil in a large skillet over medium-high heat. Place rice cakes in a single layer and allow to cook undisturbed for 2 minutes or until the underside is crisp and lightly golden. Carefully turn rice cakes, continuing to cook for an additional 3 minutes to achieve light browning on all sides. Gently separate any pieces that stick together using a spatula. Transfer rice cakes to a plate.
03 -
Reduce heat to medium. Add butter, honey, brown sugar, and soy sauce to the skillet. Stir continuously for about 1 minute until the sugar fully dissolves and the sauce is uniform.
04 -
Return the rice cakes to the skillet. Toss to coat evenly with the sauce. Continue cooking for 1 to 2 minutes until the sauce thickens slightly and forms a glossy glaze. Serve immediately.
# Notes:
01 -
Rice cakes tend to stick; separating them gently prevents breakage.