Rice dishes · Korean home cooking

Butter soy rice

Name: Butter soy rice
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Unsalted butter — 1 level tablespoon (14 g); Soy sauce — 1 level teaspoon (5 ml); Spring onion — 1 small stalk (20 g); Roasted seaweed — 1 small sheet, crumbled (2 g); Toasted sesame seeds — 1 level teaspoon (3 g); Ground black pepper — 1 small pinch

Warm rice tossed with a little fragrant spring onion, soy sauce and butter. A simple egg-free bowl with a glossy finish and an optional crisp seaweed topping.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Unsalted butter1 level tablespoonOriginal quantity: 14 g
Substitute available
If Unsalted butter is unavailable

Use instead
Neutral oil

Substitute quantity
2 level teaspoonsReference quantity: 10 ml

Warm the rice in the oil and add soy sauce at the end. The bowl will be less buttery; do not add a second portion of cooking oil.
Soy sauce1 level teaspoonOriginal quantity: 5 ml
Substitute available
If Soy sauce is unavailable

Use instead
Fine salt and water

Substitute quantity
1/8 level teaspoon salt plus 1 level teaspoon waterReference quantity: 0.75 g salt + 5 ml water

Mix first and add where the soy sauce is added. The flavour will be simpler; do not also add extra salt.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Roasted seaweed1 small sheet, crumbledOriginal quantity: 2 g
Optional
May be omitted. Add only at serving so it stays crisp.
Toasted sesame seeds1 level teaspoonOriginal quantity: 3 g
Optional
May be omitted. Leave all other quantities unchanged.
Ground black pepper1 small pinch
Optional
May be omitted for a milder bowl.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Measure 2 loosely filled paper cups of cooked white rice, about 300 g. Break apart chilled clumps gently with a spoon. Thinly slice the spring onion, keeping white and green parts separate. Cut the measured 1 level tablespoon butter into two equal pieces.
Step 1
Step 2

Set a nonstick pan over medium-low heat. Add one half of the butter and let it melt gently without browning or smoking. If it starts to brown, lift the pan briefly off the heat.
Step 2
Step 3

Add the white spring-onion slices and stir for 20–30 seconds, just until fragrant. If omitting spring onion, skip this frying time and move straight to adding the rice.
Step 3
Step 4

Add the cooked rice. Fold and loosen it over medium heat for 2–3 minutes, until hot throughout. Add 1 level teaspoon water only if the rice is sticking; do not soak it. Reheated rice should reach 74°C if checked.
Step 4
Step 5

Lower the heat and drizzle 1 level teaspoon soy sauce around the rice. Toss for about 20 seconds so the grains become lightly tan. Turn the heat off and fold in the remaining half of the measured butter; no extra butter is needed.
Step 5
Step 6

Divide between two bowls. Scatter with green spring onion, seaweed, sesame seeds and a little pepper, only if using. Taste before adding any extra seasoning. Serve while the butter is melted; no egg or meat is required for this version.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains milk from butter; soy sauce may contain soy and wheat. Optional sesame seeds contain sesame. The butter garnish in a photograph is part of the measured tablespoon, not an extra portion. This is a small pantry meal; add a separate vegetable side if desired.