Description
A quick and easy Korean snack featuring chewy rice cakes sautéed in a luscious honey-butter glaze, perfect for using leftover tteokbokki rice cakes. This non-spicy dish combines the sweetness of honey with the savory notes of butter and soy sauce to create a delightful crispy exterior and a tender interior, ready in just 15 minutes.
Ingredients
Ingredients
- 1 cup Korean rice cakes (120g)
- 1 tbsp butter (15g)
- 1 tbsp honey
- ½ tbsp regular soy sauce
Instructions
- Prepare the rice cakes: If you are using refrigerated rice cakes, soak them in warm water until they soften throughout. For frozen rice cakes, soak them in water for 10-20 minutes, then boil for 2-3 minutes until evenly soft.
- Melt the butter: In a pan over low heat, melt the butter slowly to prevent burning and achieve a smooth base for sautéing.
- Sauté the rice cakes: Add the softened Korean rice cakes to the pan and cook over low heat, stirring occasionally until they develop a subtle golden-brown crispiness on the outside.
- Add honey and soy sauce: Pour in the honey and soy sauce, then simmer the mixture over low heat until the sauce thickens to form a glossy, flavorful glaze coating the rice cakes.
- Optional garnish: If desired, sprinkle shredded cheese on top for added richness and a melty texture.
Notes
- If using refrigerated or frozen rice cakes, proper soaking and boiling are essential for optimal texture.
- Maintain low heat when cooking to avoid burning the butter and honey.
- Shredded cheese enhances the flavor but is optional.
- Serve immediately to enjoy the crispiness before it softens.
