Air Fryer Tteokbokki (Crispy Rice Cakes)

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Korean

Air Fryer Tteokbokki (Crispy Rice Cakes)

Name: Air Fryer Tteokbokki (Crispy Rice Cakes)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Ingredients: 1 lb Korean rice cakes (tteok), thawed if frozen; 1 tbsp sesame oil; 1 tbsp vegetable oil; 3 tbsp gochujang; 1 tbsp gochugaru; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp rice syrup or corn syrup; 2 cloves garlic, minced; 1/4 cup water; 1 hard-boiled egg, halved; 1 green onion, sliced; 1 tsp toasted sesame seeds

4.9(5)

15 min

Time

400°F

Temp

310 cal

Cal

Serves

Ingredients

Rice Cakes

1 lb Korean rice cakes (tteok), thawed if frozen

1 tbsp sesame oil

1 tbsp vegetable oil

Sauce

3 tbsp gochujang

1 tbsp gochugaru

2 tbsp soy sauce

1 tbsp sugar

1 tbsp rice syrup or corn syrup

2 cloves garlic, minced

1/4 cup water

Garnish

1 hard-boiled egg, halved

1 green onion, sliced

1 tsp toasted sesame seeds

Equipment

Oil Sprayer Mister

Steps

1
If rice cakes are stuck together, soak in warm water for 10 minutes and drain well. Toss with sesame oil and vegetable oil.
2
Arrange rice cakes in a single layer in the air fryer basket. Air fry at 400°F for 8 minutes, shaking halfway through, until blistered and crispy.
3
While rice cakes cook, combine gochujang, gochugaru, soy sauce, sugar, rice syrup, garlic, and water in a small saucepan. Simmer for 3 minutes until thickened.
4
Toss the crispy rice cakes in the sauce, top with halved egg, green onions, and sesame seeds.

💡

Tip: Make sure your rice cakes are fully thawed and separated before air frying — frozen ones will steam instead of crisp. Tossing them in a bit of oil before cooking helps achieve that addictive blistered char.

🎉

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