Sweet Soy Butter Korean Rice Cakes

Sweet, glossy, and impossibly chewy — these pan-seared Korean rice cakes (tteok) tossed in a butter-soy-honey glaze are the kind of snack that disappears the moment you set the plate down. They’re quick to make, comfortingly rich without being complicated, and perfect for when you want a shareable appetizer or a sweet-savory side. If you enjoy sticky, syrupy treats with a buttery backbone, try the cinnamon swirl pancakes for a sweet weekend breakfast for a different kind of indulgence.

Why you’ll love this dish

This recipe hits several cravings at once: the chew of rice cakes (soft and satisfying), the caramel-like depth from brown sugar and honey, and a salty balance from soy sauce. It’s an easy recipe for cooks of any level and plays well as snack food, a party appetizer, or a side to a Korean-inspired meal.

“The glaze is addictive — glossy, buttery, and balanced by soy. Great for a quick party plate.” — home cook review

Reasons to make it:

• Speed: from pan to plate in about 15–20 minutes.
• Minimal ingredients: pantry staples deliver big flavor.
• Crowd-pleasing: both kids and adults tend to love the sticky-sweet finish.
• Flexible: easy to adapt for dietary needs or flavor tweaks.

How this recipe comes together

A simple, two-stage cooking process keeps texture and flavor front and center. First, sear the rice cakes in neutral oil so the outside gets a light golden crust — that contrast makes each bite interesting. Second, reduce heat and build a glossy glaze directly in the skillet with butter, honey, brown sugar, and soy sauce. Tossing the rice cakes in the warm glaze finishes them evenly and quickly. Expect a total active cooking time of about 10 minutes (not counting soaking time if your rice cakes are chilled or frozen).

What you’ll need

• 1 pound Korean rice cakes (garaetteok or sliced tteok); soak 20–30 minutes if frozen or refrigerated, then pat dry. (Soaking softens the center without overcooking.)
• 1 tablespoon neutral oil (canola, vegetable, or grapeseed)
• 1/4 cup (4 tablespoons) unsalted butter
• 2 tablespoons honey
• 2 tablespoons packed brown sugar
• 2 tablespoons soy sauce (use low-sodium if you prefer milder saltiness)

Notes and substitutions:

• For a dairy-free version, swap butter for coconut oil or a vegan butter; the flavor changes but the glaze still becomes glossy.
• Use dark brown sugar for a deeper molasses character.
• For a sweeter, dessert-like finish, add a sprinkle of toasted sesame seeds or a drizzle of condensed milk.
• For another butter-forward nostalgic treat, consider the butterscotch randy recipe as inspiration.

Step-by-step instructions

1. Prep the rice cakes: If using frozen or refrigerated rice cakes, soak them in warm water for 20–30 minutes to loosen and soften them, then drain and pat dry with paper towels. Fresh rice cakes don’t need soaking.
2. Heat the skillet: Place a large heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.
3. Sear the rice cakes: Add the rice cakes in a single layer. Let them cook undisturbed for about 2 minutes until they develop a light golden crust on one side.
4. Flip and finish searing: Flip each piece and cook for another 3 minutes so both sides get color. Transfer the seared rice cakes to a plate and reduce the heat to medium.
5. Make the glaze: Add 1/4 cup butter, 2 tablespoons honey, 2 tablespoons brown sugar, and 2 tablespoons soy sauce to the skillet. Stir continuously until the butter melts and the mixture forms a smooth, bubbly glaze — about 1–2 minutes. Watch closely so it doesn’t burn.
6. Toss to coat: Return the seared rice cakes to the skillet and toss gently to coat them evenly in the glaze. Cook for an additional 1–2 minutes, stirring so the sauce clings and slightly thickens.
7. Serve: Transfer to a serving dish and serve hot. The glaze will tighten as it cools, so enjoy right away.

Kitchen timing tips: have all glaze ingredients measured and ready before you reduce the heat; the glaze turns quickly and benefits from prompt attention.

Best ways to enjoy it

• Serve as an appetizer: garnish with toasted sesame seeds, thinly sliced scallions, or a sprinkle of flaky sea salt.
• Snack or dessert: add a scoop of vanilla ice cream and a drizzle of extra honey for a sweet treat.
• As part of a Korean meal: pair with kimchi, pan-fried vegetables, and grilled proteins for balanced textures.
• Plating idea: pile the glazed rice cakes in the center of a warmed plate and finish with a scattering of microgreens or crushed nuts for contrast.

Storage and reheating tips

• Refrigerator: Store cooled rice cakes in an airtight container for up to 3 days. The glaze will firm up and the rice cakes will become chewier.
• Freezing: Not recommended after glazing — texture suffers. If you must freeze, freeze unglazed, cooked rice cakes on a tray, then transfer to a bag for up to 1 month. Thaw and reheat before glazing.
• Reheating: Reheat gently in a skillet over low-medium heat with a teaspoon of water or extra butter to loosen the glaze. Microwave briefly (15–30 seconds) works for single portions, but the pan method better preserves chew and exterior texture.
• Food safety: refrigerate within two hours of cooking and consume within 3 days.

Pro chef tips

• Don’t crowd the pan when searing — give rice cakes room to brown properly. Work in batches if needed.
• Dry rice cakes sear better; excess surface moisture prevents browning.
• Control the glaze: medium heat prevents the butter from browning too fast and keeps the sugars from burning.
• Taste before serving: adjust a pinch of salt or extra soy sauce at the end to balance sweetness.
• Use a nonstick or well-seasoned skillet to prevent sticking while tossing the glazed rice cakes.

Creative twists

• Spicy: add 1 teaspoon gochujang or a pinch of red pepper flakes to the glaze for a sweet-heat version.
• Citrus lift: finish with a teaspoon of fresh lemon or yuzu juice to brighten the glaze.
• Nutty crunch: toss with toasted sesame seeds or chopped roasted peanuts for texture.
• Savory-sweet: stir in a splash of mirin or rice vinegar to add acid and complexity.
• Vegetarian swap: use coconut oil and a light soy sauce; add a touch of maple instead of honey for a vegan option.

Your questions answered

Q: Do I have to soak the rice cakes?
A: Only if they’re refrigerated or frozen. Soaking 20–30 minutes softens the interior and makes searing gentler. Fresh rice cakes from the refrigerated section of an Asian market usually need no soaking.

Q: Can I make this gluten-free?
A: Yes — use a gluten-free tamari or coconut aminos instead of soy sauce. Check your rice cakes packaging to ensure they’re gluten-free (most are made from rice and are safe).

Q: What type of rice cakes are best?
A: Long cylindrical garaetteok sliced into discs or commercially sliced tteok both work. Choose plain rice cakes (not pre-seasoned) for this recipe.

Q: How do I stop the glaze from getting grainy?
A: Stir the glaze gently and keep heat moderate. If the sugar overheats, it can recrystallize; removing from heat and stirring in a small splash of water or extra butter helps smooth it again.

Q: Can I scale the recipe up for a party?
A: Yes — double or triple ingredients and work in batches so you can still get a good sear on each piece before glazing.

If you want a printable checklist or a shortened version of the steps for the stovetop, tell me what format you prefer and I’ll tailor it.

Pan-Seared Korean Rice Cakes (Tteok)

Sweet, glossy, and impossibly chewy, these pan-seared Korean rice cakes tossed in a butter-soy-honey glaze are perfect as a snack or appetizer.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Snack

Cuisine Korean

Servings 4 servings

Calories 300 kcal

Ingredients

  

Main Ingredients

• 1 pound Korean rice cakes (garaetteok or sliced tteok) Soak for 20–30 minutes if frozen or refrigerated, then pat dry.
• 1 tablespoon neutral oil (canola, vegetable, or grapeseed)

Glaze Ingredients

• 1/4 cup unsalted butter
• 2 tablespoons honey
• 2 tablespoons packed brown sugar Dark brown sugar for deeper flavor.
• 2 tablespoons soy sauce Use low-sodium for milder saltiness.

Instructions

 

Preparation

• If using frozen or refrigerated rice cakes, soak them in warm water for 20–30 minutes to loosen and soften them. Drain and pat dry with paper towels. Fresh rice cakes don’t need soaking.

Cooking

• Place a large heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat.
• Add the rice cakes in a single layer. Let them cook undisturbed for about 2 minutes until they develop a light golden crust on one side.
• Flip each piece and cook for another 3 minutes until both sides are golden. Transfer the seared rice cakes to a plate and reduce the heat to medium.
• Add the butter, honey, brown sugar, and soy sauce to the skillet. Stir continuously until the butter melts and the mixture forms a smooth, bubbly glaze — about 1–2 minutes.
• Return the seared rice cakes to the skillet and toss gently to coat them evenly in the glaze. Cook for an additional 1–2 minutes, stirring to ensure the sauce clings and slightly thickens.
• Transfer to a serving dish and serve hot. The glaze will tighten as it cools, so enjoy right away.

Notes

For a dairy-free version, swap butter for coconut oil or a vegan butter. Adjust the sweetness with toasted sesame seeds or condensed milk. Store in an airtight container for up to 3 days. Reheat gently to preserve texture.

Keyword Easy Recipe, Party Food, Rice Cakes, Sweet Snack, Tteok