If using frozen Korean rice cakes, soak them in warm water for 20–30 minutes to soften, then drain and pat them dry with a paper towel. Fresh rice cakes do not need soaking and are ready for frying.

Heat 2 tablespoons of neutral oil in a non-stick skillet over medium-high heat until shimmering. Carefully add the soaked rice cakes in a single layer and fry them for about 2 minutes without stirring.

Flip the rice cakes over using a spatula and cook for another 3 minutes until they are golden brown and crispy on both sides.

Lower the heat to medium and add 2 tablespoons of unsalted butter, 2 tablespoons of honey, 1 tablespoon of brown sugar, and 1 tablespoon of soy sauce into the skillet. Stir continuously for 1 minute until the mixture combines.

Return the crispy rice cakes to the skillet, tossing them gently with the honey butter sauce. Cook for an additional 1–2 minutes, ensuring each piece is fully coated.

Transfer the glazed Honey Butter Tteokbokki to a serving dish while they are still warm. Sprinkle toasted sesame seeds over the top if desired.