Do you still have leftover rice cakes from preparing Tteokbokki? Give my Honey Butter Tteokbokki a try – it’s the easiest snack you can whip up with just four ingredients, and it’s ready in just 10 minutes.
Experience the delightful blend of soft, chewy interiors and crispy exteriors of rice cakes paired with a luscious honey-butter sauce that you won’t want to miss out on.
🙋♀️ What is Rice cake?
Rice cakes are a common ingredient in many Asian cuisines, and they come in various forms and textures depending on the region and preparation method.
In Korean cuisine, rice cakes are called Tteok (also spelled as “ddeok” or “tok,” 떡). They are made from either glutinous rice or non-glutinous rice.
There are four main groups of tteok: steamed tteok, pounded tteok, shaped tteok, pan-fried tteok, and numerous kinds of tteok within each group.
For this recipe of Honey Butter Tteokbokki , I used Garaetteok (가래떡), a long and cylindrical white rice cake, which is the most common type of tteok found in Korean cuisine.
In Vietnamese cuisine, we also have a variety of dishes made with rice flour, ranging from sweet to savory. On my blog, I’ve used Korean Tteok to create Bột Chiên , a Chinese-Vietnamese dish featuring fried rice cakes and eggs, served with a tangy soy sauce.
❤️ Why you will love this recipe?
- Easy Prep: Effortless to make, ideal for all skill levels.
- Few Ingredients: Minimal shopping, maximum taste.
- Mild Flavor: A tasty twist on tteokbokki without the heat.
- Leftover Magic: Cleverly reimagines tteokbokki leftovers.
Try other easy snacks (sweet or savory):
🍚 Ingredients for Honey Butter Tteokbokki
You only need 4 ingredients for this recipe
- Tteokbokki (fresh, refrigerated, or frozen)
- Soy sauce
Optionally, you could top it with some shredded cheese.
Prepare the rice cakes (skip this step if you use fresh tteokbokki):
- For refrigerated tteokbokki: Soak them in warm water until they soften comepletely.
- For frozen tteokbokki: Soak them in water for 10-20 minutes, then boil the rice cakes for 2-3 minutes until they become soft throughout.
In a pan, melt the butter on low heat.
Add the tteokbokki and fry them over low heat until they acquire a subtle golden-brown crispiness on the outside.
Add honey and soy sauce, and cook over low heat until the sauce thickens to create a delightful glaze.
If you have shredded cheese available, you can also sprinkle some on top.
Did you find this recipe helpful?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! Your support means the world to me! It would greatly inspire me to create more valuable content about Vietnamese and Asian cuisines. Thank you and have a nice day!! Don’t forget to stay in touch with me on Instagram, Facebook, Pinterest, YouTube 🥰.
Easy Honey Butter Tteokbokki
- 1 nonstick pan
- 1 cup Korean rice cakes (120g)
- 1 tbsp butter (15g)
- 1 tbsp honey
- ½ tbsp regular soy sauce
- Prepare the rice cakes (skip this step if you're using fresh rice cakesi):– For refrigerated tteokbokki: Soak them in warm water until they soften thoughout.– For frozen tteokbokki: Soak them in water for 10-20 minutes, then boil the rice cakes for 2-3 minutes until they become evenly soft.
- In a pan, melt the butter over low heat.
- Add the Korean rice cakes and sauté them over low heat until they develop a subtle golden-brown crispiness on the outside.
- Incorporate honey and soy sauce, and simmer over low heat until the sauce thickens, forming a delightful glaze.
- If you have shredded cheese available, you can also sprinkle some on top.