Air Fryer Tteok-kkochi (Rice Cake Skewers)
Air Fryer Tteok-kkochi features softened cylinder rice cakes on skewers glazed with gochujang, soy sauce, and sesame oil; air fry at 390°F for 10–12 minutes until blistered and caramelized.
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Air frying time excludes preparation, boiling the rice cakes for 2–3 minutes and soaking the wooden skewers.
Method
- 1
Boil rice cakes in water for 2–3 minutes until softened and pliable, then drain and pat dry.
- 2
Whisk together gochujang, soy sauce, sugar, sesame oil, water, and garlic until the sauce is smooth.
- 3
Thread 4–5 rice cakes onto each soaked skewer and brush all sides generously with half the sauce.
- 4
Place skewers in the air fryer at 390°F and cook for 10–12 minutes, turning and brushing with remaining sauce every 4 minutes, until blistered and caramelized.
- 5
Sprinkle with toasted sesame seeds and scallions and serve hot.
Pro tip. Brush the sauce on in thin layers rather than all at once — this builds up a lacquered, caramelized coating that is the hallmark of great street-style tteok-kkochi.
Why the air fryer wins here
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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