Crispy pan-fried rice cakes tossed in a savory honey garlic butter glaze.
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Soak the rice cakes in warm water for 10-15 minutes to soften, then pat them completely dry with a paper towel.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Add the rice cakes to the pan and fry for 4-5 minutes, turning frequently until the exteriors are crispy and slightly golden.
Push the rice cakes to one side of the pan and add the butter and minced garlic to the empty space.
Sauté the garlic in the melting butter for 1 minute until fragrant but not browned.
Whisk in the honey, soy sauce, and gochugaru (if using) into the butter mixture until it bubbles.
Toss the rice cakes thoroughly in the glaze for 2 minutes until every piece is sticky and well-coated.
Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.
