Korean Pan Fried Rice Cakes (Printable)
Golden crispy rice cakes glazed with sweet butter, honey, and sesame seeds for an irresistible Korean-style treat.
# 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 completely.
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 - Add the rice cakes in a single layer without crowding. 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 constantly 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 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 for best texture.
# Expert Advice:
01 -
- The chewy inside and crispy outside creates the most satisfying texture contrast
- The sweet butter glaze turns ordinary rice cakes into something addictive and special
02 -
- Dry the rice cakes thoroughly after soaking or they will steam instead of fry
- Work quickly once the glaze starts bubbling because sugar can burn easily
03 -
- Use a nonstick skillet to prevent the glaze from sticking and making cleanup difficult
- Have all ingredients measured before starting since the glaze comes together quickly