Honey-Butter Sweet Rice Cakes

Soft sweet-rice cakes pan-fried in honeyed butter until crisp-edged, finished with garlic, gochugaru, and sesame. As Red Hands Before Winter remembers kimjang season, they sweeten a pause before frost claims the Joseon courtyard.

Serves 4

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 2 cups sweet rice flour
• 1 cup hot water
• 3 tbsp honey
• 2 tbsp toasted sesame oil
• 2 tbsp unsalted butter
• 1 clove garlic
• 1/4 tsp gochugaru
• 1/2 tsp coarse salt
• 1 tbsp toasted sesame seeds

Instructions

1. 1Mince the garlic very finely. Mix sweet rice flour and coarse salt in a bowl. Gradually add hot water and honey, stirring until a soft dough forms.
2. 2Knead dough 2 minutes until smooth. Divide into 12 equal pieces and roll into small oval cakes about 1/2 inch thick.
3. 3Heat toasted sesame oil and butter in a large skillet over medium heat. Add the rice cakes in a single layer and cook 4-5 minutes per side until golden and puffed.
4. 4While cakes cook, warm remaining honey with minced garlic, gochugaru, and remaining toasted sesame oil in a small pan for 1 minute until fragrant. Brush or drizzle the warm honey-butter mixture over the cooked rice cakes.
5. 5Sprinkle with toasted sesame seeds and serve warm.