Shanghai Butter Rice Cake

• Sliced rice cakes(떡국떡)200 g🛒
• Unsalted butter(무염버터)20 g🛒
• Soy sauce(진간장)1 tbsp🛒
• Sugar(설탕)1 tbsp🛒
• Oligosaccharide (or corn syrup)(올리고당)⇄ Substitute ▼1 tbsp🛒

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Steps

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1. 1If using refrigerated or frozen rice cakes, soak them in water for a few minutes to soften, then drain and pat them completely dry with a paper towel.
2. 2Melt the butter in a pan over medium heat.
3. 3Add the dried rice cakes to the pan and fry them, turning occasionally, until they are golden brown and crispy on the outside.
4. 4Reduce the heat to low. Pour in the soy sauce, sugar, and oligosaccharide.
5. 5Toss the rice cakes quickly to coat them evenly with the glaze until it thickens and becomes shiny, then remove from heat immediately.

💡 Cooking Tips

Make sure to pat the rice cakes completely dry before frying to prevent oil splattering and to ensure a crispy texture. Use a low heat when adding the sugar and soy sauce to prevent the glaze from burning.