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

Golden, chewy rice cakes coated in a sweet butter glaze

# 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)

# How-To Steps:

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

# Expert Tips:

01 -
  • The contrast between chewy interior and crispy exterior is absolutely addictive
  • That sweet butter glaze hits every single comfort food button
  • Ready in 20 minutes but tastes like something from a specialty shop
02 -
  • Dry rice cakes before frying or they will steam instead of crisp
  • The glaze thickens fast so have your rice cakes ready to toss immediately
  • Work quickly once the glaze starts bubbling to prevent burning
03 -
  • Use fresh rice cakes if available, the texture difference is noticeable
  • Leftovers reheat surprisingly well in an air fryer for 2-3 minutes

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