Korean Rice Cakes with Honey

These Korean Rice Cakes with Honey are chewy, lightly crispy on the outside, and sweetened with a drizzle of golden honey. I love how simple they are to make while still feeling like a special treat. The nutty sesame seeds add just the right finishing touch to balance the sweetness.

Why You’ll Love This Recipe

I like this recipe because it’s quick, requires only a few ingredients, and brings out the natural chewiness of rice cakes that I enjoy so much. The honey glaze makes it just sweet enough without being overwhelming, and I love that it works as both a snack and a dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3.5 oz (100 gr) fresh or frozen Korean rice cakes
1/2 tbsp butter or vegetable oil
2 tbsp honey, or more
toasted sesame seeds, for garnish

Directions

1. If I’m using frozen rice cakes, I submerge them in warm water for 20–30 minutes until they soften. With fresh rice cakes, I skip this step.
2. I separate the rice cakes to make sure they cook evenly.
3. I preheat a frying pan over low-medium heat and melt the butter (or heat the oil).
4. I add the rice cakes and cook them for about 4–5 minutes, until they’re light brown and crispy on the outside.
5. I serve them warm, drizzle with honey, and sprinkle toasted sesame seeds on top.

Servings and Timing

This recipe makes 1–2 servings. It takes about 5 minutes to prepare and 5 minutes to cook, making it ready in just 10 minutes.

Variations

Sometimes I swap the honey for maple syrup or agave for a different sweetness. I also like adding a pinch of cinnamon or crushed nuts on top for extra flavor. For a savory twist, I coat the rice cakes in soy sauce and sesame oil instead of honey.

Storage/Reheating

I prefer eating these rice cakes fresh since they harden quickly once cooled. If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I pan-fry them again with a little butter or oil until warmed through.

FAQs

Can I make this recipe with frozen rice cakes?

Yes, I soak them in warm water until soft before cooking.

Do I need to boil the rice cakes first?

No, soaking (if frozen) and pan-frying are enough to get them tender and crispy.

Can I make this dish vegan?

Yes, I use vegetable oil instead of butter and agave or maple syrup instead of honey.

Why are my rice cakes too hard?

They may not have soaked long enough if frozen. I make sure to soak them until softened before cooking.

Can I use long cylindrical rice cakes instead of small ones?

Yes, I cut them into smaller pieces so they cook evenly.

How do I keep rice cakes from sticking to the pan?

I use enough butter or oil and keep the heat on low-medium to avoid burning.

Can I add other toppings?

Yes, I like adding chopped nuts, shredded coconut, or even a dusting of cinnamon.

Do I need to serve this hot?

I prefer them warm because they harden as they cool, making them less enjoyable.

Can I reheat them in the microwave?

Yes, but I find pan-frying works better to restore their crispy texture.

What can I pair with these rice cakes?

I like serving them with tea or as a light dessert after a savory Korean meal.

Conclusion

These Korean Rice Cakes with Honey are one of my favorite quick snacks because they’re chewy, slightly crispy, and just sweet enough. I love how easy they are to make, and they always satisfy my craving for something simple yet delicious. Whether I enjoy them on their own or as part of a bigger meal, they’re a delightful treat every time.

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