Description
A quick and easy weeknight meal that your family will love, featuring chewy rice cakes glazed with a sweet soy butter sauce.
Ingredients
Scale
- 1 pound Korean rice cakes
- 1 tablespoon neutral oil (canola or vegetable)
- ΒΌ cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- Optional add-ins: sliced vegetables (bell peppers, green onions, bok choy) and protein (shredded chicken, beef, or tofu)
Instructions
- If using frozen or refrigerated rice cakes, soak them in water for 20-30 minutes and pat dry.
- Heat neutral oil in a large skillet over medium-high heat and sear rice cakes for 2 minutes until golden brown. Flip and cook for another 3 minutes.
- Lower heat to medium, add butter, honey, brown sugar, and soy sauce. Stir until combined and bubbly for 2-3 minutes.
- Return seared rice cakes to the pan, toss in the glaze, and cook for 1-2 minutes until heated through.
- Serve hot with salt and pepper to taste.
Notes
Customize with your favorite veggies or proteins for added flavor and nutrition. Enjoy immediately for the best texture.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg