Korean Pan Fried Rice Cakes Sweet Butter Glaze (Printable)

Crispy golden Korean rice cakes coated in a sweet buttery honey glaze, topped with sesame seeds.

# What You'll Need:

→ Rice Cakes

01 - 14 oz Korean cylinder-style rice cakes (tteok, garaetteok), fresh or thawed if frozen
02 - 1 tablespoon neutral oil (canola or vegetable)

→ Sweet Butter Glaze

03 - 3 tablespoons unsalted butter
04 - 3 tablespoons honey (or maple syrup)
05 - 2 tablespoons brown sugar
06 - 1 tablespoon soy sauce
07 - Pinch of salt

→ Garnish

08 - 2 teaspoons toasted sesame seeds
09 - 1 tablespoon chopped roasted peanuts (optional)

# How-To Steps:

01 - If using refrigerated or frozen rice cakes, soak them in warm water for 10–15 minutes until softened. Drain and pat dry thoroughly.
02 - Slice rice cakes into 2-inch pieces if not pre-cut. Ensure uniform sizing for even cooking.
03 - Heat the oil in a large nonstick skillet over medium heat until shimmering.
04 - Add the rice cakes in a single layer without crowding. Pan fry, turning occasionally, until golden and crispy on all sides, about 5–7 minutes.
05 - Push the rice cakes to one side of the pan. Add the butter to the empty side and let it melt completely.
06 - Add honey, brown sugar, soy sauce, and salt to the melted butter. Stir constantly until the mixture bubbles and thickens slightly, about 1–2 minutes.
07 - Toss the rice cakes in the glaze, ensuring all pieces are evenly coated. Cook for another 1–2 minutes until glossy and sticky.
08 - Transfer to a serving plate. Sprinkle with toasted sesame seeds and chopped peanuts, if using. Serve immediately while warm for best texture.

# Expert Suggestions:

01 -
  • The outside gets wonderfully crispy while the inside stays impossibly chewy, creating that perfect textural contrast we all crave in street food.
  • The sweet and salty glaze clings to every nook and cranny, turning simple rice cakes into something that feels completely indulgent.
02 -
  • Dry rice cakes before frying or they will steam instead of crisp up, leaving you with soggy disappointment instead of golden perfection.
  • The glaze transforms from perfect to burnt quickly, so keep it moving in the pan and do not walk away even for a second.
03 -
  • A cast iron skillet holds heat beautifully and creates the most even golden crust, but a good nonstick pan works perfectly too.
  • If the glaze starts to harden before you finish tossing, add a teaspoon of water to loosen it back up.

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