Easy Crispy Sweet Soy Butter Korean Rice Cakes
Easy Crispy Sweet Soy Butter Korean Rice Cakes – crispy on the outside, soft on the inside, and packed with umami flavor. After making these many times, I discovered the trick to perfectly crispy rice cakes every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Korean Strawberry Milk and Refreshing Apple Cucumber Salad.
Why This Easy Crispy Sweet Soy Butter Korean Rice Cakes Is Pure Comfort
- Crispy on the outside, soft on the inside
- Packed with umami flavor from sweet soy sauce
- Easy to make in just 20 minutes
- Better than takeout!
What You'll Need for Easy Crispy Sweet Soy Butter Korean Rice Cakes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Rice flour
- Water
- Sweet soy sauce
- Butter
- Salt
- Sesame oil
- Green onions
- Optional: Toasted sesame seeds
- Optional: Dried seaweed
📝 Ingredient Notes
- Rice flour: Make sure to use glutinous rice flour for the best texture.
🛒 Tools & Equipment I Recommend
- Glutinous Rice Flour — Crucial for the perfect chewy texture → See on Amazon
- Sweet Soy Sauce — Provides rich umami flavor → See on Amazon
How to Make Easy Crispy Sweet Soy Butter Korean Rice Cakes
- Mix ingredients: Combine rice flour, water, and salt. Let it rest for 10 minutes.
- Make batter: Add sweet soy sauce and sesame oil to the batter. Mix well.
- Cook rice cakes: Heat a non-stick pan, pour batter, and cook until crispy and golden. Flip and cook the other side.
Cook's Tips for Perfect Easy Crispy Sweet Soy Butter Korean Rice Cakes
- : Use a non-stick pan for easy flipping.
- Common mistake and fix: If your rice cakes are not crispy, cook them on medium-high heat and don't flip too early.
- : For a spicy kick, add some gochujang to the batter.
Storing & Reheating Easy Crispy Sweet Soy Butter Korean Rice Cakes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The batter can be made ahead and refrigerated for up to 24 hours.
Freezing Easy Crispy Sweet Soy Butter Korean Rice Cakes
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 gluten-free version, use certified gluten-free rice flour.
- Best substitution: You can substitute sweet soy sauce with a mix of regular soy sauce and brown sugar.
- Make-ahead: The batter can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rice cakes are sticking to the pan, add a little more oil.
Want to level up this recipe?
Non-stick pan — Ensures easy flipping and even cooking → Check price on Amazon
Easy Crispy Sweet Soy Butter Korean Rice Cakes
Ingredients
Main Ingredients
- Rice flour
- Water
- Sweet soy sauce
- Butter
Seasonings
- Salt
- Sesame oil
- Green onions
Optional Toppings
- Toasted sesame seeds
- Dried seaweed
Instructions
- Mix ingredients: Combine rice flour, water, and salt. Let it rest for 10 minutes.
- Make batter: Add sweet soy sauce and sesame oil to the batter. Mix well.
- Cook rice cakes: Heat a non-stick pan, pour batter, and cook until crispy and golden. Flip and cook the other side.
Notes
- Chef tip: For a gluten-free version, use certified gluten-free rice flour.
- Best substitution: You can substitute sweet soy sauce with a mix of regular soy sauce and brown sugar.
- Make-ahead: The batter can be made ahead and refrigerated for up to 24 hours.
- Scaling: This recipe can be easily doubled or tripled.
- Troubleshooting: If your rice cakes are sticking to the pan, add a little more oil.
Storage
- Fridge: Store leftovers in an airtight container 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 refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 170
- Protein: 3g
- Fat: 5g
- Carbs: 28g
- Fiber: 1g
- Sugar: 2g
- Sodium: 700mg
- Cholesterol: 10mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crispy Sweet Soy Butter Korean Rice Cakes FAQs
Ensure your pan is hot enough and don't flip the rice cakes too early.
Yes, the batter can be made ahead and refrigerated for up to 24 hours.
Store leftovers in an airtight container in the fridge for up to 3 days.
Yes, cook at 375°F (190°C) for 5-7 minutes on each side.
Pajeon is a savory pancake made with flour, water, and vegetables, while Korean rice cakes are made with rice flour and water.
A Warm Final Note
I can’t wait for you to try Easy Crispy Sweet Soy Butter Korean Rice Cakes 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!
