Korean Honey Butter Rice Treat

Serves 6 · 10 min prep · 8 min cook

Ingredients

• 3 cups cooked short-grain white rice, warm
• 4 Tbsp unsalted butter
• 1/3 cup honey
• 2 Tbsp light brown sugar
• 2 sheets roasted seaweed snacks, crumbled
• 1 Tbsp toasted sesame seeds
• 1/4 tsp pinch of flaky sea salt

Instructions

1. 1Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Place the warm cooked short-grain rice in a large bowl and fluff gently with a rice paddle or fork so grains stay separate but sticky.
3. 3In a small saucepan over medium-low heat, melt the butter until foaming. Stir in the honey and brown sugar.
4. 4Cook the honey-butter mixture, stirring constantly, for 2 to 3 minutes until it turns glossy, slightly thickened, and smells caramelized but not burnt. Remove from heat.
5. 5Pour the hot honey-butter syrup over the warm rice. Fold quickly and thoroughly so every grain is coated and the mixture looks shiny.
6. 6Press the coated rice firmly and evenly into the prepared pan using a spatula or damp hands to create a compact, level layer about 1 inch thick.
7. 7While still warm, sprinkle the crumbled roasted seaweed, toasted sesame seeds, and flaky sea salt evenly across the top and press lightly so they adhere.
8. 8Let the pan cool at room temperature for 15 minutes, then refrigerate for 20 minutes until the slab is firm enough to cut cleanly.
9. 9Lift the slab out using the parchment overhang. Cut into 6 even squares with a sharp knife wiped clean between cuts.
10. 10Serve at room temperature for the ideal chewy-crisp honey-butter bite. Store leftovers airtight up to 2 days; re-warm briefly if desired for extra gooey texture.