Honey-Butter Pan-Grilled Garaetteok (2)

Cut rice cakes into 5–7cm lengths. Briefly soften firm cakes in warm water if needed, then pat thoroughly dry.

Melt butter in a pan over low to medium-low heat, then arrange the cakes in one layer.

Turn the cakes for about 4–5 minutes until lightly golden on the outside and soft inside. Reduce heat if browning too fast.

Transfer to a plate, drizzle with honey and sprinkle sesame. Cut into small bites before eating.