Korean Pan Fried Rice Cakes (Printable)
Crispy rice cakes with honey-butter glaze, ready in 20 minutes.
# What You 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)
# 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 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 let 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 another 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.
# Expert Hints:
01 -
- The contrast between crispy exteriors and irresistibly chewy interiors creates the most satisfying texture
- Ready in twenty minutes flat using ingredients already sitting in your pantry
02 -
- Dry your rice cakes completely before frying, otherwise they will steam instead of develop that coveted crispy exterior
- The glaze transforms from perfect to burnt in seconds, so have your garnish ready before you start the final coating step
03 -
- Work quickly once the glaze starts bubbling because sugar continues cooking even off the heat
- Keep leftover rice cakes in the glaze rather than separate, as the moisture prevents them from hardening