Easy Crispy Sweet Soy Butter Korean Rice Cakes
Easy Crispy Sweet Soy Butter Korean Rice Cakes are the perfect crispy, chewy appetizer you can make at home in just 20 minutes. No more soggy rice cakes! After making this recipe dozens of times, I discovered the trick to getting them crispy every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Classic White Bean and Kale Soup Recipe and Authentic Pot Birria Tacos Recipe with Crispy Tortillas.
Why This Easy Crispy Sweet Soy Butter Korean Rice Cakes Is Pure Comfort
- Crispy on the outside, soft and chewy on the inside
- Better than takeout, ready in 20 minutes
- Easy to customize with your favorite toppings
- Perfect for game nights, parties, or a quick snack
What You'll Need for Easy Crispy Sweet Soy Butter Korean Rice Cakes
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
- Butter
- Garlic
- Gochugaru (Korean red pepper flakes)
- Sugar
- Garlic
- Gochugaru (Korean red pepper flakes)
- Sugar
- Sesame seeds
- Green onions
- Optional: Kimchi
- Optional: Fried eggs
- Optional: Bulgogi
- Optional: Sautéed mushrooms
- Optional: Nori strips
đź“ť Ingredient Notes
- Rice cakes: Frozen rice cakes work best for this recipe.
đź›’ Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Slotted spoon — Helps drain excess oil and keeps rice cakes crispy. → See on Amazon
How to Make Easy Crispy Sweet Soy Butter Korean Rice Cakes
- Step 1: In a large non-stick skillet, melt butter over medium heat.
- Step 2: Add rice cakes to the skillet in a single layer. Cook until golden brown and crispy, about 2-3 minutes per side.
- Step 3: In a small bowl, mix sweet soy sauce, minced garlic, gochugaru, and sugar. Pour the sauce over the rice cakes in the skillet. Cook for an additional 1-2 minutes, until the sauce has thickened.
- Step 4: Transfer the rice cakes to a serving plate. Garnish with sesame seeds and green onions. Serve immediately and enjoy!
Cook's Tips for Perfect Easy Crispy Sweet Soy Butter Korean Rice Cakes
- Common mistake and fix: Avoid overcrowding the skillet to prevent soggy rice cakes. Cook them in batches if necessary.
- Pro tip: For a spicier version, add more gochugaru or use gochujang instead of sweet soy sauce.
- Pro tip: To make this recipe vegetarian or vegan, omit the butter and use vegetable oil instead.
- Pro tip: For a healthier version, reduce the amount of butter and use low-sodium soy sauce.
Storing & Reheating Easy Crispy Sweet Soy Butter Korean Rice Cakes
Short-Term Storage
Store in an airtight container in the fridge. Store leftover rice cakes in an airtight container in the fridge for up to 3 days. Make-ahead tip: Rice cakes can be cooked ahead of time and reheated before serving.
Freezing Easy Crispy Sweet Soy Butter Korean Rice Cakes
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.
Recipe Notes
- Chef tip: For a quick and easy dinner, serve these rice cakes with Classic White Bean and Kale Soup.
- Best substitution: Substitute rice cakes with tteok (Korean rice cakes) for a more authentic taste.
- Make-ahead: Cook rice cakes ahead of time and reheat before serving. The sauce can also be made ahead of time and reheated.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your rice cakes are not crispy, try cooking them in batches or adding more oil to the skillet.
Want to level up this recipe?
Korean red pepper flakes (Gochugaru) — Adds a unique, mild heat and vibrant color to the dish. → Check price on Amazon
Easy Crispy Sweet Soy Butter Korean Rice Cakes
Ingredients
Main Ingredients
- Rice cakes
- Sweet soy sauce
- Butter
- Garlic
- Gochugaru (Korean red pepper flakes)
- Sugar
Seasonings
- Garlic
- Gochugaru (Korean red pepper flakes)
- Sugar
- Sesame seeds
- Green onions
Optional Toppings
- Kimchi
- Fried eggs
- Bulgogi
- Sautéed mushrooms
- Nori strips
Instructions
- Step 1: In a large non-stick skillet, melt butter over medium heat.
- Step 2: Add rice cakes to the skillet in a single layer. Cook until golden brown and crispy, about 2-3 minutes per side.
- Step 3: In a small bowl, mix sweet soy sauce, minced garlic, gochugaru, and sugar. Pour the sauce over the rice cakes in the skillet. Cook for an additional 1-2 minutes, until the sauce has thickened.
- Step 4: Transfer the rice cakes to a serving plate. Garnish with sesame seeds and green onions. Serve immediately and enjoy!
Notes
- Chef tip: For a quick and easy dinner, serve these rice cakes with Classic White Bean and Kale Soup.
- Best substitution: Substitute rice cakes with tteok (Korean rice cakes) for a more authentic taste.
- Make-ahead: Cook rice cakes ahead of time and reheat before serving. The sauce can also be made ahead of time and reheated.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your rice cakes are not crispy, try cooking them in batches or adding more oil to the skillet.
Storage
- Fridge: Store leftover rice cakes in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp up in a skillet.
- Make ahead: Rice cakes can be cooked ahead of time and reheated before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbs: 35g
- Fiber: 2g
- Sugar: 5g
- Sodium: 800mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Sweet Soy Butter Korean Rice Cakes FAQs
Yes, you can cook the rice cakes ahead of time and reheat before serving. The sauce can also be made ahead of time and reheated.
Overcrowding the skillet can cause the rice cakes to become soggy. Cook them in batches if necessary.
Yes, you can cook the rice cakes in the air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.
If you can't find gochugaru, you can substitute it with a pinch of cayenne pepper or paprika for color.
Yes, these rice cakes make a great appetizer for Thanksgiving. They can be made ahead of time and reheated before serving.
A Warm Final Note
I can’t wait for you to try Easy Crispy Sweet Soy Butter Korean Rice Cakes 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!
