Easy Sweet Soy Butter Korean Rice Cakes Recipe
Easy Sweet Soy Butter Korean Rice Cakes are crispy on the outside, soft on the inside, and bursting with umami flavor. After making this recipe dozens of times, I discovered the trick to perfect rice cakes every time. If you love recipes like this, you’ll also enjoy Creamy Pistachio Cheesecake Recipe with Graham Cracker Crust and Easy High Protein Turkey Meatballs Meal Prep Recipe.
Why This Easy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy exterior with a soft, chewy interior
- Packed with umami flavor from sweet soy butter
- Easy to make and better than takeout
- Perfect as an appetizer or snack
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.
- Korean Rice Cake (Tteok)
- Sweet Soy Sauce (Gochujang)
- Butter
- Green Onions
- Sesame Seeds
- Soy Sauce
- Sugar
- Sesame Oil
- Garlic
- Ginger
- Optional: Kimchi
- Optional: Bulgogi
- Optional: Fried Egg
📝 Ingredient Notes
- Korean Rice Cake (Tteok): Also known as Tteokbokki or Tteok. Available frozen in Asian grocery stores or online.
🛒 Tools & Equipment I Recommend
- Non-stick Skillet — Prevents rice cakes from sticking and ensures even cooking. → See on Amazon
- Slotted Spoon — Allows you to easily remove rice cakes from the pan without breaking them. → See on Amazon
How to Make Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Prepare the sauce: In a small bowl, mix sweet soy sauce, soy sauce, sugar, sesame oil, garlic, and ginger. Set aside.
- Cook the rice cakes: Heat butter in a non-stick skillet over medium heat. Add rice cakes and cook until crispy and heated through, about 5 minutes. Flip and cook the other side.
- Add the sauce: Pour the sauce over the rice cakes and toss to coat. Cook for an additional 2-3 minutes, until the sauce has thickened.
- Garnish and serve: Transfer the rice cakes to a serving plate. Garnish with green onions and sesame seeds. Serve immediately.
Cook's Tips for Perfect Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Common mistake and fix: Avoid overcrowding the pan. Cook the rice cakes in batches if necessary to prevent them from sticking together.
- Pro tip: For extra flavor, add a splash of mirin or sake to the sauce.
- Pro tip: To make ahead, cook the rice cakes and prepare the sauce separately. Reheat the rice cakes in the sauce just before serving.
Storing & Reheating Easy 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 up to 1 day ahead. Store in the fridge.
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 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
Recipe Notes
- Chef tip: For a spicy version, add gochugaru (Korean chili flakes) to the sauce.
- Best substitution: If you can't find Korean rice cakes, you can use regular rice cakes or gyoza wrappers as a substitute.
- Make-ahead: The rice cakes can be cooked ahead of time and reheated in the sauce just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice cakes are sticking to the pan, try adding a little more oil or butter.
Want to level up this recipe?
Instant Pot — Cooks rice cakes perfectly in half the time. Pays for itself vs takeout. → Check price on Amazon
Easy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Korean Rice Cake (Tteok)
- Sweet Soy Sauce (Gochujang)
- Butter
- Green Onions
- Sesame Seeds
Seasonings
- Soy Sauce
- Sugar
- Sesame Oil
- Garlic
- Ginger
Optional Toppings
- Kimchi
- Bulgogi
- Fried Egg
Instructions
- Prepare the sauce: In a small bowl, mix sweet soy sauce, soy sauce, sugar, sesame oil, garlic, and ginger. Set aside.
- Cook the rice cakes: Heat butter in a non-stick skillet over medium heat. Add rice cakes and cook until crispy and heated through, about 5 minutes. Flip and cook the other side.
- Add the sauce: Pour the sauce over the rice cakes and toss to coat. Cook for an additional 2-3 minutes, until the sauce has thickened.
- Garnish and serve: Transfer the rice cakes to a serving plate. Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Chef tip: For a spicy version, add gochugaru (Korean chili flakes) to the sauce.
- Best substitution: If you can't find Korean rice cakes, you can use regular rice cakes or gyoza wrappers as a substitute.
- Make-ahead: The rice cakes can be cooked ahead of time and reheated in the sauce just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the rice cakes are sticking to the pan, try adding a little more oil or butter.
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a pan.
- Make ahead: The sauce can be made up to 1 day ahead. Store in the fridge.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sweet Soy Butter Korean Rice Cakes Recipe FAQs
Yes, you can cook the rice cakes ahead of time and reheat them in the sauce just before serving.
Avoid overcrowding the pan and make sure the pan is hot before adding the rice cakes. Cooking them in batches can help prevent sogginess.
Yes, you can freeze uncooked rice cakes for up to 3 months. Thaw before cooking.
Yes, cook the rice cakes at 375°F (190°C) for 5-7 minutes, flipping halfway through.
If you can't find Korean rice cakes, you can use regular rice cakes or gyoza wrappers as a substitute.
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!
