Korean Soy-Glazed Grilled Rice Cakes
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Garaetteok, the long cylinder-shaped Korean rice cake, turns golden and firm outside and stays stretchy inside when rolled around in butter in a pan.
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A thin coat of soy sauce and rice syrup goes on next, then sesame salt and crumbled seaweed.
Ingredients
Instructions
- 1
Cut 300 g cylinder rice cakes lengthwise, then slice them on the diagonal into 5 cm pieces.
If they feel firm, microwave them for 20 seconds or dip briefly in boiling water for 30 seconds to soften only the surface.
- 2
Drain the rice cakes and wipe off surface moisture so the pan does not spatter.
If the pieces stay wet, they steam instead of sear, and the browned outer layer forms too slowly.
- 3
Mix 1.5 tablespoons soy sauce, 1 tablespoon rice syrup, 1 teaspoon sesame oil, and 0.5 teaspoon minced garlic until smooth.
Break up any garlic clumps because they scorch quickly when the glaze hits the hot pan.
- 4
Preheat a pan over medium heat and melt 10 g butter, then add the rice cakes in one layer.
Roll them for about 3 minutes, browning both the cut sides and curved sides evenly without crowding the pan.
- 5
When the surfaces turn golden, pour in the glaze and reduce the heat to medium low.
Roll the rice cakes for about 2 minutes until glossy; if the sauce thickens too fast, loosen it with 1 tablespoon water.
- 6
Cook 1 more minute over low heat so the centers soften without burning the glaze.
When a chopstick slides in easily, turn off the heat, sprinkle with 1 teaspoon ground sesame and 1 tablespoon seaweed flakes, and serve immediately.
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