Crispy Korean Rice Cakes with Sage Brown Butter

No styrofoam allowed.

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For some, fall tastes like apple cider donuts and pumpkin spice lattes; for me, it’s these crispy Korean rice cakes with sage brown butter. Crunchy on the outside, chewy in the center, and doused with that glorious brown butter infused with sage, they’re bringing maximum autumn coziness in a simple one-pan dinner. 

If you're picturing those round styrofoam rice cakes often flavored with apple cinnamon or white cheddar—don’t! Korean rice cakes are a totally different thing. Small and compact, with a dense, chewy interior and a pleasantly neutral flavor, they’re often stir-fried or simmered in soups. They crisp up beautifully when sautéed over high heat, and they’re also perfect for soaking up tons of flavor from surrounding sauces or broths—just like this sage brown butter.

While rice cakes star in many Korean dishes, they’re also often used in tandem with other cuisines to create spins on other classic dishes, such as cacio e pepe or even grilled cheese. They’re definitely not identical, but I like to think of them as similar to a gnocchi or pasta, and swap them in accordingly. 

Brown butter is not difficult to make but it does require attention. Stay close to the pan, stirring constantly to keep the heat distributed and prevent the solids from sticking to the bottom of the pan and burning before they’re evenly browned. If you’re having trouble gauging the color of those milk solids, use a metal spoon to lift some of the butter out of the pan to check. And as soon as the solids reach that rich deep brown, pour the butter into a cool container immediately so it stops cooking.

These crispy Korean rice cakes are at their crispiest best served fresh, but leftovers can be stored in an airtight container for up to 3 days. To reheat, I recommend warming them briefly in the microwave or over low on the stove.

Enjoy!

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Crispy Korean Rice Cakes with Sage Brown Butter

(Serves 3-4)

1 lb. vacuum-sealed Korean rice cakes (tteok)

2-3 cups lukewarm water

4 tbsp. extra-virgin olive oil, divided, plus more if needed

½ tsp. kosher salt, divided (I used Diamond Crystal)

8 tbsp. (1 stick, 113 grams) unsalted butter, cold, cut into tablespoon-sized chunks

8 large sage leaves, thinly sliced

Finely shredded parmesan, for topping

Equipment: large heat-proof bowl, large stainless steel or cast iron pan, plate

Instructions

1. Add Korean rice cakes to a large heatproof bowl. Pour lukewarm water over rice cakes until they are covered. Set aside at room temperature for 20-30 minutes, until the rice cakes are softened enough to bite through, but still fairly chewy.

2. Drain rice cakes and rinse thoroughly under cold water (this will remove excess surface starch so the rice cakes don’t stick to one another in the pan). Drain thoroughly.

3. Dry bowl used for soaking rice cakes and return rice cakes to it. Drizzle with 1 tablespoon olive oil and toss to coat.

4. In a large stainless steel or cast iron pan, heat 2 tablespoons olive oil over medium-high heat. Add half the rice cakes in a single layer and season with ¼ teaspoon salt. Cook, tossing occasionally, until crisp and lightly browned on at least one side, 4-5 minutes. Remove to a large plate, keeping as much oil in the pan as possible.

5. Add remaining tablespoon oil to the pan. Repeat with remaining rice cakes and ¼ teaspoon salt. (If the pan becomes too dry, feel free to add another tablespoon of oil!) When finished, transfer all the crispy rice cakes back to the original bowl.

6. Carefully wipe out pan and return to burner over medium-low heat. Add cold cubed butter and let melt, swirling the pan occasionally to keep the heat better distributed and help the butter melt evenly. Once butter is melted, continue to cook, stirring, until foam has subsided and the milk solids at the bottom are lightly browned. (This should take 2-4 minutes, depending on how high the heat is.)

7. Add sage and cook, stirring constantly, until fragrant, about 30 seconds. At this point, the butter solids should be a deeper shade of brown and smell nutty. Immediately, pour sage brown butter over top of crispy rice cakes and toss to coat. (Don’t forget to scrape the pan to get the full benefit of all those browned bits!)

8. Shower with parmesan and serve immediately.