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Korean Rice Cakes with Beloved is basically the simplest dish ever with only three ingredients. In this version, the chewy rice cakes are seared with butter until the outsides are crisp before drizzling them with love.

If y'all love rice cakes, you will love this recipe. Information technology is so tasty I had to end myself from gobbling downwards the whole plate earlier I even took the photos. And while the sesame seeds topping is optional, I totally recommend sprinkling some to requite extra crunchiness and nuttiness.

About Korean Rice Cake

Korean rice cake or known equally tteok (떡) is a much-loved traditional dish in Korea. It is usually made with steamed glutinous rice flour, and then be pounded, shaped, or pan-fried to make rice cake. Normal rice flour can likewise be used for some kinds of tteok.

In that location are various kinds of rice cakes and each has a special meaning, so people made different rice cakes for different events. The rice cake I used for the Korean Rice Cakes with Honey is called garaetteok. It is the about common shape and mainly used for making tteokbokki.

Garaetteok (가래떡) is a long and cylindrical white rice block made with non-gluey rice. You lot can find them in different sizes in Korean grocery stores. Though all rice cakes gustation the same, the size and shape dramatically bear on the texture and flavor. I use the thin and short type for an easy bite.

You can find garraetteok sold freshly made, refrigerated, or frozen at Korean grocery stores. I actually recommend using the freshly fabricated rice cakes because the frozen ane tends to be dry out, piece of cake to cleft, and not chewy.

Tips for Making Korean Rice Cakes with Honey

ane. Ready the rice cakes

Fresh rice cakes are very pliable, soft, sticky, and chewy because they are mainly made from rice flour. They should exist eaten on the same day it was made or the adjacent day at the latest because they have a tendency to harden very apace and when left out, they become dry and hard.

If the rice cakes are truly freshly fabricated, you can merely toss them to melt immediately. However, you need to soak them in warm water for twenty-30 minutes if you use the refrigerated rice cakes. The soaking will brand them soft and chewy again.

ii. Brand rice cakes crispy

Stir-fry them longer until the rice cakes are low-cal brownish in color and crispy on the outside.

3. Swallow rice cakes warm

Immediately serve the Korean Rice Cakes with Honey when still warm. Warm rice cakes make a chewy and soft interior.

More than Recipes with Rice Cake

If you lot like rice cake, I accept several recipes on the blog that you might besides like!

• Rice Cake Churros
• Rabokki (Ramyeon Tteokbokki)

Prep Time five minutes

Cook Time 5 minutes

Total Fourth dimension 10 minutes

Ingredients

• 100 gr fresh or frozen Korean rice cakes
• 1/2 tbsp butter or vegetable oil
• 2 tbsp love, or more than
• sesame seeds, for garnish

Instructions

1. If you are using frozen rice cakes, submerge them in warm h2o for 20-30 minutes or until they soften. If yous are using fresh rice cakes, skip this step.
2. Split up the rice cakes.
3. Preheat a frying pan over low-medium heat. Add together butter until fully melted.
4. Add rice cakes and cook for most 4-5 minutes, or until low-cal brown in color and crispy on the outside.
5. Serve warm with beloved drizzle and sprinkle sesame seeds on pinnacle.

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