Description
Chewy and flavorful Korean rice cakes coated in a luscious sweet soy butter glaze, making a perfect snack or side dish with a savory and slightly sweet taste that captures the essence of Korean street food.
Ingredients
Main Ingredients
- 300 g Korean rice cakes (tteok)
- 1 tbsp butter
- 2 tbsp soy sauce
- 1 tbsp sugar or honey
- 1 tsp garlic, minced
- 1 tsp sesame oil
- 1 tbsp water
- 1 tsp sesame seeds
Instructions
- Prepare Rice Cakes: Soak the Korean rice cakes in warm water for about 5 minutes if they are hardened, to soften them before cooking.
- Heat Butter and Garlic: In a pan over medium heat, melt the butter and add the minced garlic. Sauté briefly until aromatic but not browned, about 1 minute.
- Cook Rice Cakes: Add the soaked rice cakes to the pan and stir-fry for a few minutes, ensuring they start to soften and lightly brown.
- Add Sauce Ingredients: Pour in soy sauce, sugar (or honey), sesame oil, and water. Stir continuously to combine all ingredients evenly with the rice cakes.
- Thicken the Sauce: Continue cooking and stirring until the sauce thickens and coats each rice cake piece beautifully, about 3-5 minutes.
- Finish and Serve: Sprinkle sesame seeds over the coated rice cakes, give a final toss, and serve warm immediately for the best texture and flavor.
Notes
- Add chili flakes to the sauce mixture for a spicy kick and extra heat.
- Best served immediately to enjoy the chewy texture of the rice cakes combined with the glossy, sweet soy butter glaze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
