Sweet Soy Butter Korean Rice Cakes (Gungjung-Style Tteokbokki)

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 160  C
Servings: 2
Best Season: All Seasons
Description

Sweet Soy Butter Korean Rice Cakes are a rich, savory-sweet twist on classic tteokbokki. Instead of the usual spicy gochujang base, this version uses a glossy soy sauce and butter glaze that coats chewy rice cakes in deep umami flavor. It’s quick, comforting, and perfect for those who prefer a mild yet flavorful Korean dish.

Ingredients
    For the Rice Cakes
  • 400 g Korean rice cakes , fresh or frozen (soaked in warm water if frozen) (tteok)
    • For the Sauce
  • 2 tbsp soy sauce (no alcohol-based additives)
  • 1 tbsp brown sugar
  • 1 tbsp honey
  • 1 tbsp oyster sauce (optional, ensure or skip)
  • 1 tsp garlic (minced)
  • 0.5 tsp black pepper
  • 0.5 cup water
    • For Cooking
  • 1 tbsp butter
  • 1 tbsp vegetable oil
    • For Garnish
  • 1 tbsp sesame seeds
  • 1 tbsp green onions (chopped)
Instructions
    Prepare the Rice Cakes
  1. 1
    If using frozen rice cakes, soak them in warm water for 10–15 minutes until soft. Drain well and set aside. This ensures they cook evenly and achieve that soft, chewy texture.
    2. Make the Sauce
  2. 2
    In a small bowl, combine soy sauce, brown sugar, honey, garlic, black pepper, and water. Mix well until the sugar dissolves. This creates a balanced sweet and savory base.
    3. Start Cooking
  3. 3
    Heat a pan over medium heat. Add vegetable oil and butter. Allow the butter to melt fully and slightly bubble—this adds a rich depth of flavor to the dish.
    4. Cook the Rice Cakes
  4. 4
    Add the rice cakes to the pan and stir-fry for 2–3 minutes. Let them lightly crisp on the outside while staying soft inside.
    5. Add the Sauce
  5. 5
    Pour the prepared sauce into the pan. Stir well to coat all the rice cakes. Let it simmer for 5–7 minutes until the sauce thickens and becomes glossy.
    6. Final Touch
  6. 6
    Once the sauce has reduced and clings to the rice cakes, turn off the heat. Sprinkle sesame seeds and chopped green onions on top.
Note

Rice Cake Texture: Don’t overcook, or they may become too soft and lose their chewiness.

Butter Substitute: You can use margarine if needed, but butter gives the best flavor.

Make it Spicy: Add chili flakes or a small amount of gochujang if you want heat.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of water to loosen the sauce.

Protein Add-on: You can add chicken strips or tofu for a more filling dish.

Keywords: quick, easy, comfort food, Korean-inspired, savory-sweet
Read it online: https://petitepanini.com/recipe/sweet-soy-butter-korean-rice-cakes-gungjung-style-tteokbokki/