Korean Rice Cakes with Honey
Chewy Korean rice cakes pan-fried until lightly crispy, then drizzled with honey and topped with toasted sesame seeds for a simple yet delicious snack or dessert.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1–2 servings
- Category: Snack, Dessert
- Method: Pan-Frying
- Cuisine: Korean
- Diet: Vegetarian
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
- If using frozen rice cakes, soak them in warm water for 20–30 minutes until softened. Skip this step for fresh rice cakes.
- Separate the rice cakes to ensure even cooking.
- Preheat a frying pan over low-medium heat and melt the butter (or heat the oil).
- Add rice cakes and cook for 4–5 minutes, until light brown and crispy on the outside.
- Serve warm, drizzle with honey, and sprinkle with toasted sesame seeds.
Notes
Use vegetable oil and agave or maple syrup instead of butter and honey for a vegan version.
Eat fresh for best texture, as rice cakes harden when cooled.
Reheat leftovers by pan-frying with a little oil or butter.
Try toppings like chopped nuts, cinnamon, or shredded coconut for variation.
For a savory twist, replace honey with soy sauce and sesame oil.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 7 mg
Find it online: https://justsosavory.com/korean-rice-cakes-with-honey/
