Air Fryer Injeolmi Toast

Method

1. 1

   Beat the cream cheese, heavy cream, powdered sugar, and 1 tbsp soybean powder together until smooth and spreadable, then refrigerate while the toast cooks.

2. 2

   Butter both sides of each bread slice all the way to the crust — dry corners scorch before the center browns.

3. 3

   Arrange the slices in a single layer and air fry at 350°F for 6-8 minutes, flipping at 4 minutes, until deeply golden and crisp outside but still soft in the middle.

4. 4

   If using rice cakes, toss the cubes with the oil and air fry at 350°F for 4-5 minutes until puffed and blistered. Use them within a few minutes — they turn hard as they cool.

5. 5

   Whisk the remaining ¼ cup soybean powder with the powdered sugar and salt in a small bowl.

6. 6

   Spread the injeolmi cream thickly on the hot toast, dust heavily with the soybean powder mixture through a fine sieve, scatter on the rice cake cubes, drizzle with condensed milk, and dust once more.

7. 7

   Cut into thick strips and serve within a few minutes, while the toast is still crisp under the cream.