Easy Sweet Soy Butter Korean Rice Cakes Recipe
Easy Sweet Soy Butter Korean Rice Cakes. Crispy, golden, and irresistible. After making this many times, I’ve discovered the trick to perfectly crispy rice cakes every time. The warm, crispy texture and sweet, savory flavor will make your taste buds dance. Try them with my Crispy Greek Lemon Potatoes for a perfect meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Greek Lemon Potatoes and Classic White Bean and Kale Soup.
Why This Easy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy and golden on the outside
- Soft and chewy on the inside
- Sweet and savory flavor that's addictive
- Easy to make and ready in 20 minutes
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
- Sweet soy sauce (Kecap Manis)
- Butter
- Garlic
- Gochujang (optional)
- Sweet soy sauce
- Garlic
- Gochujang (optional)
- Optional: Sesame seeds
- Optional: Green onions
- Optional: Sriracha
📝 Ingredient Notes
- Rice cakes: Use the small, thin ones, not the thick, round ones.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect crispiness. → See on Amazon
- High-quality spatula — Prevents rice cakes from breaking apart. → See on Amazon
How to Make Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Step 1: Melt butter in a large skillet over medium heat.
- Step 2: Add minced garlic and cook until fragrant.
- Step 3: Add rice cakes to the skillet in a single layer.
- Step 4: Drizzle sweet soy sauce over the rice cakes.
- Step 5: Cook until crispy and golden, about 2-3 minutes per side.
- Step 6: Transfer to a plate and garnish with sesame seeds, green onions, and sriracha (optional).
Cook's Tips for Perfect Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Common mistake and fix: Don't overcrowd the skillet. Cook the rice cakes in batches if necessary to prevent them from becoming soggy.
- Pro tip: For a spicy kick, add a dollop of gochujang to the skillet before adding the rice cakes.
- Pro tip: Store leftover rice cakes in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes.
Storing & Reheating Easy Sweet Soy Butter Korean Rice Cakes Recipe
Short-Term Storage
Store in an airtight container in the fridge. Up to 5 days Make-ahead tip: Yes, prepare the ingredients ahead of time
Freezing Easy Sweet Soy Butter Korean Rice Cakes Recipe
Not recommended
How to Reheat Without Drying It Out
Oven: 350°F (175°C) for 5-7 minutes Microwave: Not recommended
Recipe Notes
- Chef tip: For a gluten-free version, use tamari instead of sweet soy sauce.
- Best substitution: No substitutions for rice cakes.
- Make-ahead: Prepare the ingredients ahead of time, but cook the rice cakes just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rice cakes are not crispy, try cooking them in a hotter skillet or for a longer period.
Want to level up this recipe?
High-quality non-stick skillet — Ensures even cooking and prevents sticking. → Check price on Amazon
Easy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Rice cakes
- Sweet soy sauce (Kecap Manis)
- Butter
- Garlic
- Gochujang (optional)
Seasonings
- Sweet soy sauce
- Garlic
- Gochujang (optional)
Optional Toppings
- Sesame seeds
- Green onions
- Sriracha
Instructions
- Step 1: Melt butter in a large skillet over medium heat.
- Step 2: Add minced garlic and cook until fragrant.
- Step 3: Add rice cakes to the skillet in a single layer.
- Step 4: Drizzle sweet soy sauce over the rice cakes.
- Step 5: Cook until crispy and golden, about 2-3 minutes per side.
- Step 6: Transfer to a plate and garnish with sesame seeds, green onions, and sriracha (optional).
Notes
- Chef tip: For a gluten-free version, use tamari instead of sweet soy sauce.
- Best substitution: No substitutions for rice cakes.
- Make-ahead: Prepare the ingredients ahead of time, but cook the rice cakes just before serving.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rice cakes are not crispy, try cooking them in a hotter skillet or for a longer period.
Storage
- Fridge: Up to 5 days
- Freezer: Not recommended
- Oven reheat: 350°F (175°C) for 5-7 minutes
- Microwave reheat: Not recommended
- Make ahead: Yes, prepare the ingredients ahead of time
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 5g
- Sodium: 600mg
- 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
Yes, prepare the ingredients ahead of time, but cook the rice cakes just before serving.
If your rice cakes are not crispy, try cooking them in a hotter skillet or for a longer period.
Not recommended. Freezing can make the rice cakes soggy.
Yes, cook at 375°F (190°C) for 5-7 minutes, flipping halfway through.
Try them with my Crispy Greek Lemon Potatoes or Classic White Bean and Kale Soup for a complete meal.
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!
