Easy Sweet Soy Butter Korean Rice Cakes Recipe
Easy Sweet Soy Butter Korean Rice Cakes — Crispy on the outside, chewy on the inside, these better-than-takeout appetizers are ready in just 20 minutes. After making these many times, I’ve discovered the trick to perfectly crispy rice cakes every time. Keep reading for my best tips, or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Garlic Roasted Cabbage Steaks with Smoky Spices and Easy Korean Gochujang Butter Salmon Rice Bowl Recipe.
Why This Easy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy on the outside, chewy on the inside
- Better than takeout
- Ready in just 20 minutes
- Easy to customize with your favorite toppings
What You'll Need for Easy 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
- Sweet soy sauce
- Garlic
- Sesame seeds
- Garlic powder
- Onion powder
- Salt
- Pepper
- Sriracha (optional)
- Optional: Green onions
- Optional: Crushed red pepper flakes
- Optional: Toasted sesame seeds
📝 Ingredient Notes
- Rice cakes: Use frozen rice cakes for the best texture.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Silicone tongs — Makes flipping the rice cakes easy and mess-free. → See on Amazon
How to Make Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Prepare the rice cakes: Thaw frozen rice cakes at room temperature for 5 minutes. Pat them dry with a paper towel to remove excess moisture.
- Make the sauce: Melt butter in a small bowl. Stir in sweet soy sauce, minced garlic, garlic powder, onion powder, salt, and pepper. Add Sriracha for heat if desired.
- Cook the rice cakes: Heat a large non-stick skillet over medium-high heat. Add rice cakes and cook for 2-3 minutes on each side, or until crispy and golden brown. Brush the sauce onto the rice cakes while they cook.
- Serve: Transfer the rice cakes to a serving plate. Garnish with green onions, crushed red pepper flakes, and toasted sesame seeds. Serve immediately.
Cook's Tips for Perfect Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Common mistake and fix: Don't overcrowd the pan. Cook the rice cakes in batches if necessary to ensure they crisp up properly.
- Pro tip: For a spicy kick, add a pinch of gochugaru (Korean chili flakes) to the sauce.
- Pro tip: To make ahead, prepare the sauce and store it in the refrigerator. Reheat the sauce in the microwave before brushing it onto the rice cakes.
Storing & Reheating Easy Sweet Soy Butter Korean Rice Cakes Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The sauce can be made up to 1 day ahead and stored in the refrigerator.
Freezing Easy Sweet Soy Butter Korean Rice Cakes Recipe
Freeze uncooked rice cakes for up to 3 months. Thaw before cooking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until crispy. Microwave: Reheat in the microwave for 20-30 seconds or until warmed through.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free soy sauce or tamari.
- Best substitution: Substitute the sweet soy sauce with a mix of regular soy sauce and brown sugar for a similar flavor.
- Make-ahead: Prepare the sauce and store it in the refrigerator. Reheat the sauce before brushing it onto the rice cakes.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice cakes are not crisping up, try increasing the heat to medium-high and cooking them for a shorter period on each side.
Want to level up this recipe?
Instant-read thermometer — Ensures the perfect cooking temperature for crispy rice cakes. → Check price on Amazon
Easy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Rice cakes
- Butter
- Sweet soy sauce
- Garlic
- Sesame seeds
Seasonings
- Garlic powder
- Onion powder
- Salt
- Pepper
- Sriracha (optional)
Optional Toppings
- Green onions
- Crushed red pepper flakes
- Toasted sesame seeds
Instructions
- Prepare the rice cakes: Thaw frozen rice cakes at room temperature for 5 minutes. Pat them dry with a paper towel to remove excess moisture.
- Make the sauce: Melt butter in a small bowl. Stir in sweet soy sauce, minced garlic, garlic powder, onion powder, salt, and pepper. Add Sriracha for heat if desired.
- Cook the rice cakes: Heat a large non-stick skillet over medium-high heat. Add rice cakes and cook for 2-3 minutes on each side, or until crispy and golden brown. Brush the sauce onto the rice cakes while they cook.
- Serve: Transfer the rice cakes to a serving plate. Garnish with green onions, crushed red pepper flakes, and toasted sesame seeds. Serve immediately.
Notes
- Chef tip: For a gluten-free version, use gluten-free soy sauce or tamari.
- Best substitution: Substitute the sweet soy sauce with a mix of regular soy sauce and brown sugar for a similar flavor.
- Make-ahead: Prepare the sauce and store it in the refrigerator. Reheat the sauce before brushing it onto the rice cakes.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice cakes are not crisping up, try increasing the heat to medium-high and cooking them for a shorter period on each side.
Storage
- Fridge: Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze uncooked rice cakes for up to 3 months. Thaw before cooking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until crispy.
- Microwave reheat: Reheat in the microwave for 20-30 seconds or until warmed through.
- Make ahead: The sauce can be made up to 1 day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbs: 25g
- Fiber: 1g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sweet Soy Butter Korean Rice Cakes Recipe FAQs
While the rice cakes are best enjoyed fresh, you can prepare the sauce up to 1 day ahead and store it in the refrigerator. Reheat the sauce before brushing it onto the rice cakes.
Ensure your pan is hot enough and do not overcrowd it. Cook the rice cakes in batches if necessary to ensure they crisp up properly.
Yes, you can freeze uncooked rice cakes for up to 3 months. Thaw before cooking.
Add a pinch of gochugaru (Korean chili flakes) to the sauce for a spicy kick.
These rice cakes pair well with a variety of dishes, such as Garlic Roasted Cabbage Steaks with Smoky Spices, Easy Korean Gochujang Butter Salmon Rice Bowl Recipe, or Creamy Peach Protein Shake for Quick Summer Breakfast.
A Warm Final Note
I can’t wait for you to try Easy 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!
