Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Easy Sweet Soy Butter Korean Rice Cakes are crispy on the outside, chewy on the inside, and coated in a sweet and savory glaze. After making these many times, I discovered the trick to perfectly crispy rice cakes every time. The crispy exterior and chewy interior will make your taste buds dance. Keep reading for my best tips or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Fresh Mango Shrimp Summer Rolls with Tangy Dipping Sauce and Easy Sheet Pan Chicken Pitas with Herby Ranch Sauce.
Why This Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy on the outside, chewy on the inside
- Sweet and savory glaze that's better than takeout
- Easy to make and customizable with your favorite toppings
- Perfect for game nights, parties, or a quick 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
- Ginger
- Soy sauce
- Brown sugar
- Garlic
- Ginger
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Rice cakes: Make sure to use the thin, crispy rice cakes, not the thick, chewy ones.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Silicone spatula — Prevents scratching and makes flipping easy. → See on Amazon
How to Make Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
- Step 1: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger. Set aside.
- Step 2: In a large non-stick skillet, melt butter over medium heat. Add rice cakes and cook until crispy and golden brown, about 2-3 minutes per side.
- Step 3: Dip each rice cake into the soy sauce mixture, coating both sides. Return to the skillet and cook for an additional 1-2 minutes, until the glaze is caramelized.
- Step 4: Transfer rice cakes to a serving platter, garnish with sesame seeds, green onions, and crushed red pepper flakes (if desired). Serve immediately.
Cook's Tips for Perfect Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
- Common mistake and fix: Avoid overcrowding the pan to ensure even cooking and crispiness. Cook the rice cakes in batches if necessary.
- Pro tip: For a spicy kick, add a pinch of gochugaru or crushed red pepper flakes to the glaze.
- Pro tip: To make ahead, prepare the glaze and store in the refrigerator. Reheat the rice cakes in a skillet 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 leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Make-ahead tip: The glaze can be made ahead of time and stored in the refrigerator.
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 skillet over medium heat until crispy and warmed through. Microwave: Not recommended for reheating.
Recipe Notes
- Chef tip: For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Best substitution: No substitutions for rice cakes.
- Make-ahead: Prepare the glaze ahead of time and store in the refrigerator. Reheat the rice cakes in a skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the glaze is too thick, add a splash of water and whisk until smooth. If it's too thin, simmer in the skillet until it reduces and thickens.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents sticking, making it a worthwhile investment for this recipe. → Check price on Amazon
Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Rice cakes
- Butter
- Soy sauce
- Brown sugar
- Garlic
- Ginger
Seasonings
- Soy sauce
- Brown sugar
- Garlic
- Ginger
Optional Toppings
- Sesame seeds
- Green onions
- Crushed red pepper flakes
Instructions
- Step 1: In a small bowl, whisk together soy sauce, brown sugar, minced garlic, and grated ginger. Set aside.
- Step 2: In a large non-stick skillet, melt butter over medium heat. Add rice cakes and cook until crispy and golden brown, about 2-3 minutes per side.
- Step 3: Dip each rice cake into the soy sauce mixture, coating both sides. Return to the skillet and cook for an additional 1-2 minutes, until the glaze is caramelized.
- Step 4: Transfer rice cakes to a serving platter, garnish with sesame seeds, green onions, and crushed red pepper flakes (if desired). Serve immediately.
Notes
- Chef tip: For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Best substitution: No substitutions for rice cakes.
- Make-ahead: Prepare the glaze ahead of time and store in the refrigerator. Reheat the rice cakes in a skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the glaze is too thick, add a splash of water and whisk until smooth. If it's too thin, simmer in the skillet until it reduces and thickens.
Storage
- Fridge: Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a skillet over medium heat until crispy and warmed through.
- Microwave reheat: Not recommended for reheating.
- Make ahead: The glaze can be made ahead of time and stored in the refrigerator.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 10g
- Carbs: 28g
- Fiber: 1g
- Sugar: 12g
- Sodium: 1200mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Sweet Soy Butter Korean Rice Cakes Recipe FAQs
While you can prepare the glaze ahead of time, it's best to cook the rice cakes just before serving for optimal crispiness.
Overcrowding the pan or not cooking them long enough can lead to soggy rice cakes. Make sure to cook them in batches and until they're golden brown and crispy.
No, this recipe is specifically designed for thin, crispy rice cakes. Thick, chewy rice cakes will not crisp up in the same way and may become mushy.
This recipe can be easily doubled or tripled to serve a crowd. Simply cook the rice cakes in batches and keep them warm in a low oven while you finish cooking the rest.
Store leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crispy and warmed through.
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!
