Cooking Lucid
Butter Rice Cakes (Butter Tteok)
Korean-style chewy rice cakes pan-fried in butter until deeply caramelized and crisp outside, soft inside. The viral sweet-savory snack taking over food Reels.
Prep 5 min
Cook 12 min
Total 17 min
Serves 4
Ingredients
Step 1 — Pan-fry
- 1 lb sliced Korean rice cakes (tteok), thawed if frozen
- 3 tbsp unsalted butter
- 2 tbsp granulated sugar
- Pinch of kosher salt
- 1 tbsp toasted sesame seeds
Step 2 — Serve
- Honey or sweetened condensed milk (optional drizzle)
Instructions
- 1
Crisp the rice cakes
Melt butter in a large nonstick skillet over medium heat. Add rice cakes in a single layer. Cook 3–4 minutes per side until golden and crisp at the edges.
- 2
Caramelize
Sprinkle sugar and salt over the rice cakes. Toss gently 2–3 minutes until the butter-sugar mixture coats the cakes in a glossy caramel. The outside should be crackly and the inside chewy.
- 3
Serve hot
Transfer to a plate, sprinkle with sesame seeds, and drizzle with honey if desired. Best eaten immediately while the crust is crisp.
Nutrition per serving: 240 cal · 4g protein · 42g carbs · 7g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
