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.
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.