Jeolpyeon Gui (Grilled Korean Rice Cake with Soy Honey Glaze)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Flat slices of jeolpyeon, a plain Korean rice cake, are pan-fried in sesame oil until a thin skin forms, then a soy, honey, and sugar sauce goes in and the heat drops to low for just two or three minutes of turning until they shine.
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The glaze burns quickly, so the heat goes off as soon as almost no syrup is left in the pan, and sesame seeds and pine nuts go on top.
Ingredients
Instructions
- 1
If the 300 g sliced rice cakes feel firm, microwave them for 20 seconds before cooking.
If any pieces are thicker than 2 cm, cut them into 1 cm slices so the centers heat evenly without the surfaces drying out.
- 2
In a bowl, combine 1.5 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sugar, and 2 tablespoons water.
Stir until no sugar grains remain, because undissolved sugar can scorch quickly when the glaze hits the hot pan.
- 3
Warm a pan over medium-low heat, then spread 1 tablespoon sesame oil in a thin layer.
Arrange the rice cake slices in a single layer with space between them so they toast instead of steaming and sticking together.
- 4
Cook the first side for about 2 minutes, then turn and cook the second side for about 2 minutes.
Flip when the surface is lightly golden and the edges feel a little firmer, not deeply browned.
- 5
As soon as the sauce goes into the pan, lower the heat to low.
Turn the rice cakes constantly for only 2 to 3 minutes, just until the sauce thickens into a glossy, thin coating that clings.
- 6
When almost no syrup remains on the bottom of the pan, turn off the heat.
Sprinkle with 1 teaspoon toasted sesame seeds and 1 tablespoon pine nuts, then serve while warm for the best crisp surface and chewy center.
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