Sweet & Nutty Korean Black Sesame Honey Rice Cakes

If using fresh garaetteok, separate them and cut into bite-sized pieces if they are very long. If using frozen, thaw them completely first.

Bring a medium pot of water to a boil. Add the rice cakes and cook for 2-3 minutes, or until they float to the surface and are tender but still chewy. Drain well and set aside.

In a dry skillet over medium-low heat, toast the black sesame seeds for 2-3 minutes, stirring frequently, until fragrant. Be careful not to burn them.

Transfer the toasted black sesame seeds to a mortar and pestle or a small food processor and grind them into a coarse powder. Some whole seeds are fine.

In the same skillet, combine the honey, sugar, water, and salt. Heat over medium-low heat, stirring until the sugar dissolves and the mixture simmers gently for 1 minute.

Add the cooked rice cakes to the skillet with the honey mixture. Toss gently to coat the rice cakes evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly and adhere to the rice cakes.

Remove the skillet from the heat. Stir in the ground black sesame seeds and sesame oil. Toss again until the rice cakes are well coated. Serve warm.