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Soy butter Korean rice cakes cooked in a skillet with sesame seeds and green onions

Quick Soy Butter Korean Rice Cakes

Quick Soy Butter Korean Rice Cakes are chewy Korean rice cakes coated in a glossy sweet-and-savory soy butter sauce. They’re fast to make, comforting, and perfect as a snack, side dish, or easy appetizer.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 3
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups Korean rice cakes
  • 2 tablespoons butter
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon water
  • 1 teaspoon sesame seeds
  • 2 tablespoons green onions, sliced

Method
 

  1. If using frozen or firm rice cakes, soak them in warm water for 10 minutes, then drain well.
  2. Heat a pan over medium heat and melt the butter.
  3. Add minced garlic (if using) and sauté for about 20 seconds until fragrant.
  4. Stir in soy sauce and brown sugar (or honey). Add water if needed to loosen the sauce.
  5. Add the rice cakes and toss to coat evenly in the sauce.
  6. Cook for 4–6 minutes, stirring often, until rice cakes are soft and chewy and the sauce thickens.
  7. Turn off heat and drizzle sesame oil (if using).
  8. Top with sesame seeds and green onions, then serve warm.

Notes

  • Soak frozen rice cakes first to prevent them from turning hard or unevenly cooked.
  • Add a splash of water if the sauce thickens too quickly while cooking.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Make it spicy by adding gochujang, chili flakes, or sriracha.
  • Best served fresh, but leftovers can be reheated in a pan with a little water to soften again.