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–+ servings
Honey Butter Tteokbokki

Sweet and Savory Honey Butter Tteokbokki in 10 Minutes

Experience the delightful blend of sweet and savory with Honey Butter Tteokbokki, a quick and easy Korean snack.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Cakes
  • 1 pound Korean Rice Cakes (Tteok) Soak frozen ones for 20-30 minutes or use fresh.
For the Cooking
  • 2 tablespoons Neutral Oil Vegetable, canola, or grapeseed work well.
  • 2 tablespoons Unsalted Butter Can substitute with coconut oil for dairy-free.
For the Sweet and Savory Glaze
  • 2 tablespoons Honey Use maple syrup or agave nectar for a vegan option.
  • 1 tablespoon Brown Sugar Coconut sugar can be used if preferred.
  • 1 tablespoon Soy Sauce Tamari or liquid aminos for gluten-free option.
For Garnishing
  • 1 tablespoon Toasted Sesame Seeds Optional; can be replaced with green onions.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare Rice Cakes: Soak frozen Korean rice cakes in warm water for 20-30 minutes until softened, then pat dry.
  2. Fry Rice Cakes: Heat oil in a skillet over medium-high heat. Fry rice cakes in a single layer for about 2 minutes until golden brown, then flip and cook for an additional 3 minutes.
  3. Make Sauce: Lower heat and add butter to the skillet. Stir in honey, brown sugar, and soy sauce, cooking for about 1 minute until smooth.
  4. Glaze Rice Cakes: Return fried rice cakes to the skillet, tossing them in the sauce for 1-2 minutes over low heat.
  5. Serve: Transfer to a plate and sprinkle with sesame seeds if using. Enjoy hot.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For extra crispiness, consider air frying the rice cakes at 400°F for about 10 minutes, flipping halfway through.

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