Creamy Honey Butter Tteokbokki Recipe Easy Homemade Korean Street Food

Name: Creamy Honey Butter Tteokbokki Recipe Easy Homemade Korean Street Food
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 pound (450g) Korean rice cakes (tteok), cylindrical, fresh or refrigerated (soak in warm water for 10 minutes if frozen); 2 tablespoons unsalted butter, softened; 2 tablespoons pure honey (or maple syrup as a substitute); 2 tablespoons gochujang (Korean chili paste); 1 teaspoon gochugaru (Korean chili flakes, optional); 3 cloves garlic, minced; 1 small yellow onion, thinly sliced; 1/2 cup (120ml) whole milk or heavy cream (or dairy-free milk); 1 cup (240ml) water or dashi broth; 1 tablespoon soy sauce; 2 stalks scallions, sliced for garnish; 1 teaspoon toasted sesame seeds for garnish

Posted on January 22, 2026

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The moment you catch a whiff of creamy honey butter tteokbokki sizzling on the stove, your taste buds know they’re in for a treat. Honestly, I first stumbled upon this dreamy twist on the classic spicy rice cake while craving something a little sweeter and richer than the usual. You know how traditional tteokbokki is all about that fiery, chewy goodness? Well, adding honey butter into the mix gives it this silky, comforting hug of flavor that feels like a street food dream come true.

I’ve made this creamy honey butter tteokbokki recipe more times than I can count now, especially during chilly evenings when you just want something cozy but exciting. It’s a bit like the lovechild of sweet and savory, with a hint of spice that keeps you hooked. If you’re a fan of Korean street food but want to try something that stands out from the usual red-hot sauce, this recipe is your ticket. Plus, it’s surprisingly easy to make at home, so no need to wait in a long line at a food stall!

This creamy honey butter tteokbokki is great whether you’re feeding a hungry family, impressing your friends with a unique snack, or just treating yourself to a little indulgence. Trust me, once you’ve got this recipe down, it’ll become a go-to comfort food you’ll want to whip up again and again.

Why You’ll Love This Creamy Honey Butter Tteokbokki Recipe

After testing this creamy honey butter tteokbokki over several weeks, I can say it’s a standout for many reasons. Here’s why I keep coming back to it—and why you’ll probably fall in love, too:

Quick & Easy: Ready in under 30 minutes, it’s perfect for busy nights or spontaneous cravings.
Simple Ingredients: Uses mostly pantry staples and easy-to-find Korean ingredients—no specialty shopping needed.
Perfect for Any Occasion: Whether it’s a casual snack, a party appetizer, or a cozy dinner, it hits the spot every time.
Crowd-Pleaser: The creamy sweetness balanced with a mild kick of spice gets rave reviews from kids and adults alike.
Unbelievably Delicious: The honey butter creates this luscious creaminess that softens the chewy rice cakes, making each bite pure joy.

What sets this recipe apart? It’s that unique blend of creamy and sweet honey butter sauce that tones down the usual fiery heat without losing the soul of tteokbokki. Plus, the butter adds a smooth, almost velvety texture that you don’t get with traditional versions. I’ve tried swapping ingredients around, but nothing beats this balance. It’s like comfort food with a little Korean street food edge.

Honestly, this dish is the kind that makes you pause, close your eyes, and savor every mouthful. If you want to impress your friends or just treat yourself to something both nostalgic and fresh, this creamy honey butter tteokbokki recipe has got you covered.

What Ingredients You Will Need

This creamy honey butter tteokbokki recipe relies on straightforward, wholesome ingredients to create those rich, comforting flavors without fuss. You probably have most of them on hand or can easily find them at your local Asian grocery store.

Korean Rice Cakes (Tteok): 1 pound (450g) of cylindrical rice cakes, preferably fresh or refrigerated (soak in warm water for 10 minutes if frozen)
Butter: 2 tablespoons unsalted butter, softened (I like using Land O’Lakes for great creaminess)
Honey: 2 tablespoons of pure honey (feel free to swap with maple syrup for a different touch)
Gochujang (Korean chili paste): 2 tablespoons (adjust based on spice preference; I recommend CJ brand for authentic flavor)
Gochugaru (Korean chili flakes): 1 teaspoon (optional, for extra heat)
Garlic: 3 cloves, minced
Onion: 1 small yellow onion, thinly sliced (adds subtle sweetness)
Milk or Cream: 1/2 cup (120ml) whole milk or heavy cream for that luscious sauce (use dairy-free milk if needed)
Water or Dashi broth: 1 cup (240ml) for cooking the rice cakes, dashi adds umami but plain water works fine
Soy Sauce: 1 tablespoon (for seasoning and depth)
Scallions: 2 stalks, sliced for garnish
Sesame Seeds: 1 teaspoon toasted, for garnish

When picking rice cakes, look for firm yet tender ones that hold their shape but still have a nice chew. The butter and honey are the secret stars here—they create that creamy, sweet backbone that lets the gochujang shine without overwhelming the palate. If you want to make it vegan, swap butter with vegan margarine and use plant-based milk.

Equipment Needed

Large non-stick skillet or pan: A wide pan helps the rice cakes cook evenly and the sauce to reduce perfectly.
Wooden spoon or silicone spatula: For stirring without scratching your pan.
Measuring cups and spoons: Accuracy matters here, especially with spicy ingredients like gochujang.
Knife and cutting board: For prepping garlic and onions.
Bowl: For soaking rice cakes if frozen.

If you don’t have a non-stick pan, a good stainless steel skillet works too—just keep an eye on the heat to avoid sticking. I once tried this recipe in a cast iron pan, and it brought a nice caramelization to the sauce, but stirring constantly was key. For budget-friendly options, any basic skillet you already own should be fine.

Preparation Method

Prep the rice cakes: If your rice cakes are frozen, soak them in warm water for about 10 minutes to soften. Drain and set aside. This step ensures they cook evenly and get that perfect chewy texture.
Cook aromatics: Heat your skillet over medium heat and add the butter. Once melted and bubbling, toss in the minced garlic and sliced onions. Sauté for about 2-3 minutes until fragrant and the onions turn translucent. You’ll know it’s ready when your kitchen smells like a cozy Korean street stall!
Add spicy elements: Stir in the gochujang and gochugaru (if using). Cook for another minute, stirring constantly to prevent burning. The paste should become glossy and meld with the butter and onions.
Deglaze and build the sauce: Pour in the water or dashi broth and soy sauce. Stir everything together, scraping the bottom of the pan to pick up any tasty bits. Let it come to a simmer.
Add rice cakes: Slide in the soaked rice cakes, coating them in the sauce. Let them cook for about 8-10 minutes, stirring occasionally. The sauce will thicken, and the rice cakes will get soft but still chewy. If the sauce reduces too fast, add a splash of water to keep things saucy.
Finish with creaminess: Lower the heat and stir in the milk or cream and honey. Mix well until the sauce turns smooth and creamy. Taste and adjust sweetness or spice at this stage—you can add a bit more honey or gochujang if desired.
Final touches: Cook for 2 more minutes so the flavors marry perfectly. The sauce should cling to each rice cake like a velvety hug.
Serve: Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds for crunch and freshness.

Quick tip: If your sauce is too thick, a splash more milk or water will fix it. If it’s too runny, just let it simmer a minute longer. And don’t rush the simmering step—letting the rice cakes soak up the sauce slowly is key to that unbeatable texture.

Cooking Tips & Techniques

Here’s what I’ve learned from making creamy honey butter tteokbokki time and again—these tips will save you from common pitfalls:

Don’t overcook the rice cakes: They should be soft but still have a satisfying chew. Overcooking turns them mushy, which nobody wants.
Balance the sauce flavors: The honey butter combo mellows the spice, so taste as you go. You can always add more gochujang or honey to suit your mood.
Use fresh ingredients: Fresh garlic and good-quality butter make a noticeable difference in flavor.
Simmer gently: High heat can scorch the sauce or dry it out. A gentle simmer lets everything blend beautifully.
Multitask smartly: Soak rice cakes while prepping other ingredients to save time.
Stir frequently but gently: Keeps the rice cakes from sticking or breaking apart but preserves their shape.

One time, I accidentally cranked the heat too high, and the sauce stuck to my pan, turning bitter. Lesson learned: patience is everything with this dish. Also, if you want a less spicy version, cut the gochujang in half and add a dash more honey to keep that creamy-sweet vibe going.

Variations & Adaptations

This recipe is pretty flexible, and I’ve enjoyed trying some fun twists:

Vegan Version: Use vegan butter and plant-based milk (like oat or almond). Swap honey for maple syrup or agave nectar.
Cheese Lover’s Tteokbokki: Sprinkle shredded mozzarella or cheddar on top just before serving for a melty finish.
Seafood Addition: Toss in cooked shrimp or fish cakes for more texture and umami.
Less Spicy: Reduce gochujang to 1 tablespoon and skip gochugaru. Add a pinch of black pepper for subtle warmth.
Seasonal Veggies: In spring or summer, add thinly sliced zucchini or mushrooms for freshness.

I once added a handful of roasted peanuts for crunch, which surprisingly worked well with the creamy sauce. Feel free to get creative—this recipe’s forgiving and welcomes your personal touches.

Serving & Storage Suggestions

Creamy honey butter tteokbokki is best served hot and fresh to enjoy the full creaminess and chewiness of the rice cakes. I like plating it in a shallow bowl, garnished with scallions and sesame seeds, so it looks as good as it tastes.

Pair it with a cold glass of milk or a light Korean barley tea to balance the richness. It also goes well alongside simple sides like steamed veggies or kimchi to add contrast.

To store leftovers, transfer to an airtight container and refrigerate for up to 2 days. The sauce will thicken in the fridge, so when reheating, add a splash of milk or water and warm gently on the stove or microwave, stirring frequently to bring back that creamy texture.

Flavors tend to deepen overnight, making it a delicious next-day snack. Just watch that the rice cakes don’t get too tough—adding liquid during reheating helps keep them soft.

Nutritional Information & Benefits

This creamy honey butter tteokbokki serves about 4 and provides a comforting mix of carbs, fats, and a touch of protein. Here’s a rough estimate per serving:

Calories	350-400 kcal
Carbohydrates	55g
Fat	10g
Protein	5g
Sugar	10g (from honey and natural ingredients)

The rice cakes provide quick energy from carbs, while butter and honey add satisfying fats and natural sweetness. Gochujang contains capsaicin, which can help boost metabolism and offers a nice antioxidant kick. This dish is gluten-free if you use gluten-free soy sauce, making it accessible to many dietary needs.

From a wellness perspective, the creamy sauce feels indulgent but uses real ingredients you can pronounce—no mystery additives. It’s a comforting treat that pairs well with a balanced diet.

Conclusion

So, if you’re craving a Korean street food classic with a creamy, sweet twist, this creamy honey butter tteokbokki recipe is a must-try. It’s easy enough for weeknight cooking yet special enough to impress your guests. The blend of buttery richness, honey sweetness, and just the right amount of spice creates a memorable flavor experience.

I love this recipe because it’s both nostalgic and fresh—it reminds me of street stalls but adds a homemade comfort that feels extra special. Don’t be shy about tweaking it to your taste; the recipe welcomes your personal spin.

Give it a go, and please drop a comment to share your thoughts or any fun variations you tried. I’d love to hear how your creamy honey butter tteokbokki turns out. Happy cooking and enjoy every delicious bite!

FAQs About Creamy Honey Butter Tteokbokki

1. Can I use frozen rice cakes for this recipe?

Yes! Just soak frozen rice cakes in warm water for about 10 minutes before cooking to soften them up. This helps achieve the perfect chewy texture.

2. How spicy is creamy honey butter tteokbokki?

This version is milder than traditional tteokbokki because the honey butter tones down the heat. You can adjust the spice by adding more or less gochujang and gochugaru.

3. Can I make this dish vegan?

Absolutely! Use vegan butter or margarine, plant-based milk, and substitute honey with maple syrup or agave for a vegan-friendly version.

4. What can I serve with creamy honey butter tteokbokki?

It pairs well with simple sides like steamed vegetables, kimchi, or a light Korean barley tea to balance the richness.

5. How do I store leftovers and reheat them?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of milk or water on the stove or microwave, stirring frequently to restore creaminess.

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