Print

Korean Rice Cakes with Honey

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean Rice Cakes with Honey is a quick dessert snack made by pan-searing chewy rice cakes until crisp and golden, then drizzling them with sweet honey and topping with toasted sesame seeds. It delivers a delicious contrast of crispy edges and soft, chewy centers in just minutes.

Ingredients

3.5 oz (100 g) fresh or frozen Korean rice cakes

1/2 tbsp butter or vegetable oil

2 tbsp honey, or more to taste

toasted sesame seeds, for garnish

Instructions

  1. If using frozen rice cakes, soak them in warm water for 20 to 30 minutes until softened. If using fresh rice cakes, skip this step.
  2. Gently separate the rice cakes so they do not stick together.
  3. Preheat a frying pan over low to medium heat and add the butter or vegetable oil, allowing it to melt or heat fully.
  4. Add the rice cakes in a single layer and cook for 4 to 5 minutes, turning occasionally, until lightly browned and crisp on the outside.
  5. Remove from the pan and transfer to a serving plate.
  6. Drizzle generously with honey and sprinkle toasted sesame seeds on top. Serve warm.

Notes

  • If using frozen rice cakes, soaking them first helps ensure even cooking and a better chewy texture.
  • For a spicy twist, add a pinch of chili flakes to the honey before drizzling.
  • Mix a small pinch of cinnamon into the honey for a warm flavor variation.
  • Top with crushed peanuts or almonds for extra crunch.
  • You can add a small drizzle of soy sauce with the honey for a sweet and savory balance.
  • These rice cakes are best enjoyed fresh while warm and crispy.
  • If storing leftovers, keep them in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a frying pan over low heat to restore crispness rather than microwaving.

Nutrition

Find it online: http://recipesbyjanet.com/korean-rice-cakes-with-honey/