Easy Sweet Soy Butter Korean Rice Cakes Recipe
Easy Sweet Soy Butter Korean Rice Cakes are crispy on the outside, soft on the inside, and packed with umami flavor. After making this recipe dozens of times, I’ve discovered the trick to perfect rice cakes every time. The crispy edges and gooey center will make your family beg for more. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Smoked Baby Potatoes with Beer Mustard and BBQ Rub and Easy Chicken Avocado Wrap Recipe for Quick Dinner.
Why This Easy Sweet Soy Butter Korean Rice Cakes Recipe Is Pure Comfort
- Crispy on the outside, soft on the inside
- Packed with umami flavor from sweet soy butter sauce
- Better than takeout and ready in just 20 minutes
- Perfect for busy weeknights or game nights
What You'll Need for Easy Sweet Soy Butter Korean Rice Cakes Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice flour
- Water
- Salt
- Sweet soy sauce
- Butter
- Garlic
- Ginger
- Sriracha (optional)
- Optional: Green onions
- Optional: Sesame seeds
📝 Ingredient Notes
- Rice flour: Make sure to use rice flour, not all-purpose flour.
- Water: You can substitute with vegetable broth for added flavor.
🛒 Tools & Equipment I Recommend
- Rice flour — Gives the perfect crispy texture → See on Amazon
- Sweet soy sauce — Provides rich umami flavor → See on Amazon
How to Make Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Prepare the batter: Mix rice flour, water, and salt until smooth. Let it rest for 10 minutes.
- Make the sauce: Melt butter, add garlic and ginger, then stir in sweet soy sauce and Sriracha (if using).
- Cook the rice cakes: Heat a non-stick pan, pour in batter, swirl to coat, and cook until crispy. Flip and repeat.
- Serve: Transfer rice cakes to a plate, drizzle with sauce, and top with green onions and sesame seeds.
Cook's Tips for Perfect Easy Sweet Soy Butter Korean Rice Cakes Recipe
- Pro tip: For extra crispy rice cakes, let the batter rest for 10 minutes.
- Common mistake and fix: If your rice cakes are sticking to the pan, add a little more oil or use a non-stick pan.
- Pro tip: For a spicier version, add more Sriracha or use gochujang sauce instead.
Storing & Reheating Easy Sweet Soy Butter Korean Rice Cakes Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead and stored in the fridge for up to 24 hours.
Freezing Easy Sweet Soy Butter Korean Rice Cakes Recipe
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 20-30 seconds.
Recipe Notes
- Chef tip: For a lighter version, use less butter or substitute with olive oil.
- Best substitution: You can substitute the sweet soy sauce with a mix of soy sauce and brown sugar.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your rice cakes are too soft, add more rice flour to the batter.
Want to level up this recipe?
Non-stick pan — Ensures your rice cakes don't stick and cook evenly → Check price on Amazon
Easy Sweet Soy Butter Korean Rice Cakes Recipe
Ingredients
Main Ingredients
- Rice flour
- Water
- Salt
Seasonings
- Sweet soy sauce
- Butter
- Garlic
- Ginger
- Sriracha (optional)
Optional Toppings
- Green onions
- Sesame seeds
Instructions
- Prepare the batter: Mix rice flour, water, and salt until smooth. Let it rest for 10 minutes.
- Make the sauce: Melt butter, add garlic and ginger, then stir in sweet soy sauce and Sriracha (if using).
- Cook the rice cakes: Heat a non-stick pan, pour in batter, swirl to coat, and cook until crispy. Flip and repeat.
- Serve: Transfer rice cakes to a plate, drizzle with sauce, and top with green onions and sesame seeds.
Notes
- Chef tip: For a lighter version, use less butter or substitute with olive oil.
- Best substitution: You can substitute the sweet soy sauce with a mix of soy sauce and brown sugar.
- Make-ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your rice cakes are too soft, add more rice flour to the batter.
Storage
- Fridge: Store leftovers 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 20-30 seconds.
- Make ahead: The batter can be made ahead and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sweet Soy Butter Korean Rice Cakes Recipe FAQs
Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. However, the rice cakes are best served fresh.
This could be due to too much liquid in the batter. Try adding more rice flour or letting the batter rest for a few minutes to allow excess liquid to evaporate.
While you can freeze them, the texture may not be as crispy when thawed and reheated.
Yes, you can cook the rice cakes in the air fryer at 375°F (190°C) for 5-7 minutes on each side.
You can substitute with a mix of soy sauce and brown sugar, or use gochujang sauce for a spicier version.
A Warm Final Note
I can’t wait for you to try Easy Sweet Soy Butter Korean Rice Cakes Recipe 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!
