Description
A creamy, sweet twist on classic spicy Korean rice cakes, combining honey butter with gochujang for a comforting and mildly spicy street food favorite that’s easy to make at home.
Ingredients
Scale
- 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
Instructions
- If rice cakes are frozen, soak them in warm water for about 10 minutes to soften. Drain and set aside.
- Heat a large non-stick skillet over medium heat and add the butter. Once melted and bubbling, add minced garlic and sliced onions. Sauté for 2-3 minutes until fragrant and onions are translucent.
- Stir in gochujang and gochugaru (if using). Cook for another minute, stirring constantly to prevent burning.
- Pour in water or dashi broth and soy sauce. Stir and scrape the bottom of the pan to combine. Let it come to a simmer.
- Add the soaked rice cakes to the skillet, coating them in the sauce. Cook for 8-10 minutes, stirring occasionally, until the sauce thickens and rice cakes are soft but chewy. Add a splash of water if sauce reduces too fast.
- Lower the heat and stir in milk or cream and honey. Mix until the sauce is smooth and creamy. Adjust sweetness or spice if desired.
- Cook for 2 more minutes to let flavors meld and sauce thicken.
- Transfer to a serving dish and garnish with sliced scallions and toasted sesame seeds.
Notes
If sauce is too thick, add a splash more milk or water. If too runny, simmer a bit longer. Avoid overcooking rice cakes to keep chewy texture. Use fresh garlic and good-quality butter for best flavor. For vegan version, substitute butter with vegan margarine, milk with plant-based milk, and honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack / Street Food
- Cuisine: Korean
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 350400
- Sugar: 10
- Sodium: 600
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
Keywords: tteokbokki, honey butter, Korean street food, creamy tteokbokki, spicy rice cakes, easy Korean recipe, comfort food