Korean Soy-Glazed Grilled Rice Cakes
Garaetteok-ganjang-gui is a Korean soy-glazed grilled rice cake dish where cylindrical garaetteok is sliced on the diagonal, pan-fried until the surface crisps, then coated in a reduced sauce of soy sauce, rice syrup, and butter. Briefly dipping the rice cakes in boiling water for thirty seconds before grilling softens their outer layer so the glaze absorbs better, and the pan-frying then creates a dual texture of crunchy shell and stretchy, chewy interior. A one-to-one ratio of soy sauce to rice syrup, reduced until thick, gives the surface a lacquered sheen, and stirring in a knob of butter at the end adds a creamy richness that rounds out the soy's saltiness. A finishing sprinkle of crumbled seaweed and ground sesame introduces oceanic and nutty notes that elevate the dish beyond a simple grilled rice cake.
Adjust Servings
Instructions
- 1
Split rice cakes lengthwise and soak in water for 5 minutes.
- 2
Mix soy sauce, rice syrup, sesame oil, and garlic.
- 3
Melt butter and grill rice cakes over medium heat for 3 minutes.
- 4
Add sauce and coat while reducing for 2 minutes.
- 5
Cook 1 minute more on low heat until soft inside.
- 6
Top with sesame and seaweed flakes, then serve.
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Nutrition (per serving)
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