Ingredients
Scale
- 1 pound Korean rice cakes
- 1 tablespoon neutral oil
- 1/4 cup butter
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
Instructions
- If using frozen or refrigerated rice cakes, soak them in water for 20-30 minutes. Drain and dry them.
- Heat one tablespoon of neutral oil in a non-stick skillet over medium-high heat. Fry the rice cakes for about 5 minutes until crispy on both sides.
- In the same skillet, lower the heat and add butter, honey, brown sugar, and soy sauce. Stir until the sugar dissolves completely.
- Add the fried rice cakes back into the skillet and coat them thoroughly with the glaze. Cook for an additional 1-2 minutes until the sauce thickens.
- Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg