Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
These Easy Crispy Sweet Soy Butter Korean Rice Cakes are crispy on the outside, soft on the inside, and coated in a sweet, savory sauce that’s better than takeout. After making these many times, I’ve discovered the trick to getting them perfectly crispy every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Sweet Potato Chickpea Curry Recipe and Easy Miso Glazed Eggplant Recipe for Flavorful Dinner.
Why This Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy on the outside, soft on the inside
- Better than takeout sweet soy butter sauce
- Easy to make with simple ingredients
- Perfect for a quick appetizer or snack
What You'll Need for Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice cakes
- Butter
- Soy sauce
- Brown sugar
- Garlic
- Gochujang (optional)
- Soy sauce
- Brown sugar
- Garlic
- Gochujang (optional)
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Rice cakes: Use fresh or frozen rice cakes for best results.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Silicone spatula — Helps flip the rice cakes without breaking them. → See on Amazon
How to Make Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
- Step 1: Melt butter in a large non-stick skillet over medium heat. Add rice cakes and cook until crispy and golden brown, about 2-3 minutes per side.
- Step 2: In a small bowl, whisk together soy sauce, brown sugar, garlic, and gochujang (if using).
- Step 3: Pour the sauce over the rice cakes in the skillet. Cook for an additional 1-2 minutes, until the sauce has thickened and coated the rice cakes.
- Step 4: Transfer the rice cakes to a serving plate and garnish with green onions and sesame seeds. Serve immediately.
Cook's Tips for Perfect Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
- Common mistake and fix: The #1 reason this recipe fails is using too much sauce. To prevent this, make sure to cook the sauce down until it's thick enough to coat the rice cakes.
- : For a spicy version, add gochujang to the sauce. Start with a small amount and adjust to taste.
- : To make these ahead, cook the rice cakes and sauce separately, then reheat and combine before serving.
Storing & Reheating Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and reheated before serving.
Freezing Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5-7 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: No substitutions.
- Make-ahead: See storage notes.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thin, cook it down for a few more minutes. If the rice cakes are burning, reduce the heat.
Want to level up this recipe?
Instant-read thermometer — Ensures the perfect crispy texture by monitoring the oil temperature. → Check price on Amazon
Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Rice cakes
- Butter
- Soy sauce
- Brown sugar
- Garlic
- Gochujang (optional)
Seasonings
- Soy sauce
- Brown sugar
- Garlic
- Gochujang (optional)
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Step 1: Melt butter in a large non-stick skillet over medium heat. Add rice cakes and cook until crispy and golden brown, about 2-3 minutes per side.
- Step 2: In a small bowl, whisk together soy sauce, brown sugar, garlic, and gochujang (if using).
- Step 3: Pour the sauce over the rice cakes in the skillet. Cook for an additional 1-2 minutes, until the sauce has thickened and coated the rice cakes.
- Step 4: Transfer the rice cakes to a serving plate and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Chef tip: For a gluten-free version, use tamari instead of soy sauce.
- Best substitution: No substitutions.
- Make-ahead: See storage notes.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If the sauce is too thin, cook it down for a few more minutes. If the rice cakes are burning, reduce the heat.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F oven for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: The sauce can be made ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe FAQs
See storage notes. The sauce can be made ahead, but the rice cakes are best cooked fresh.
Reduce the heat or flip the rice cakes more frequently to prevent burning.
Yes, cook at 375°F for 5-7 minutes, flipping halfway through.
Sriracha or hot sauce can be used as a substitute.
Make sure to cook the rice cakes until they're crispy and golden brown before adding the sauce.
A Warm Final Note
I can’t wait for you to try Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
