Home » All Recipes » Snack » Korean Rice Cakes with Honey
| | | | | | | | | |

Korean Rice Cakes with Honey

Jump to Recipe Rate & Review

This post may contain affiliate links. Please read my disclosure policy for details.

Korean Rice Cakes with Honey is 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 honey.

korean rice cakes with honey

If you love rice cakes, you will love this recipe. It is so tasty I had to stop myself from gobbling down the whole plate before I even took the photos. And while the sesame seeds topping is optional, I recommend sprinkling some to give extra crunchiness and nuttiness.

korean rice cakes with honey


  • Korean rice cakes. Korean rice cake or known as tteok (떡) is a much-loved traditional dish in Korea. It is usually made with steamed glutinous rice flour, then pounded, shaped, or pan-fried to make rice cake. Normal rice flour can also be used for some kinds of tteok
  • Butter or oil. To make the rice cakes crispy. Use butter if you want to make this dish richer.
  • Honey. Since the rice cakes taste plain, you need to add sauce or flavoring to add extra flavor.
  • Sesame seeds. To add nuttiness and crunch.

Choosing the Type of Rice Cake for This Recipe

There are various kinds of rice cakes and each has a special meaning, so people make different rice cakes for different events. The rice cakes I used for this recipe is called garaetteok. It is the most common shape and is mainly used for making tteokbokki.

Garaetteok (가래떡) is a long and cylindrical white rice cake made with non-glutinous rice. You can find them in different sizes in Korean grocery stores. Though all rice cakes taste the same, the size and shape dramatically affect the texture and flavor. I use the thin and short type for an easy bite. You can also use the thick ones if preferred, they will be chewier though.

You can find garraetteok sold freshly made, refrigerated, or frozen at Korean grocery stores. I really recommend using freshly made rice cakes because the frozen one tends to be dry, easy to crack, and not chewy.

How to Prepare Rice Cakes

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

If the rice cakes are truly freshly made, you can just toss them to cook immediately. However, you need to soak them in warm water for 20-30 minutes if you use the refrigerated rice cakes. The soaking will make them soft and chewy again.

korean rice cakes with honey

More Korean Recipes

stir fried tteokbokki with honey drizzle
4.6 from 63 votes

Korean Rice Cakes with Honey

Korean Rice Cakes with Honey 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 honey.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: Korean
Servings: 1 serving
Tap or hover to scale!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes


  • 3.5 oz (100 gr) fresh or frozen Korean rice cakes
  • 1/2 tbsp butter or vegetable oil
  • 2 tbsp honey, or more
  • toasted sesame seeds, for garnish


  • If you are using frozen rice cakes, submerge them in warm water for 20-30 minutes or until they soften. If you are using fresh rice cakes, skip this step.
  • Separate the rice cakes.
  • Preheat a frying pan over low-medium heat. Add butter until fully melted.
  • Add rice cakes and cook for about 4-5 minutes, or until light brown in color and crispy on the outside.
  • Serve warm with honey drizzle and sprinkle sesame seeds on top.


Serving: 1serving | Calories: 282kcal | Carbohydrates: 56g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 52mg | Potassium: 39mg | Fiber: 1g | Sugar: 35g | Vitamin A: 178IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.5mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    These are such a quick and easy snack! Do try it if you enjoy rice cakes 🙂 Thank you for the recipe, I had some that were needing to be used and this is a nice alternative to spicy recipes.

  2. 5 stars
    I saw these in a vlog I was watching and wanted to make it! It’s so good and I love to eat them for breakfast with some fresh fruit.