Air Fryer Tteokbokki (Crispy Rice Cakes)
Air fry the rice cakes at 400°F for 8 minutes, then toss them in a separately simmered gochujang sauce. The rice cakes have crisp edges and chewy centers.
Saved in this browser. View saved recipes
Cooking time excludes preparation and the optional 10-minute soak. Simmer the sauce while the rice cakes cook.
Method
- 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.
Pro 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.
Why the air fryer wins here
- Uses a fraction of the oil of deep frying, which is how this comes in at 310 calories a serving.
- 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.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
