Description
These crispy rice cakes toss chewy Korean tteok in oil and air-fry them until crackly outside and chewy inside, served with a quick sweet and salty dipping sauce.
Ingredients
Units
Scale
- 18 rice cakes
- 1 tbsp vegetable oil
- 1/3 cup water
- 2 tbsp granulated sugar
- 1 tbsp potato starch
- 1 tbsp mirin
- 1 tbsp soy sauce
Equipment
Instructions
- Coat and air-fry. If your rice cakes are frozen, soak them in warm water for a few minutes until they unstick. Toss them in a bowl with the vegetable oil until fully coated, then air-fry at 375F for about 3 to 4 minutes, until crispy outside and still chewy in the middle.
- Make the sauce. Add the water, sugar, potato starch, mirin, and soy sauce to a small frying pan and whisk together off the heat. Turn the heat to medium-low and keep stirring until it thickens into a glossy glaze. Watch it closely, since it can thicken all at once.
- Dip and serve. Pour the sauce into a small bowl, dip your crispy rice cakes, and enjoy right away.
Notes
- Soak frozen rice cakes in warm water first so they separate and cook evenly.
- Pat the rice cakes dry before oiling so they crisp instead of steam.
- Coat them in a thin, even layer of oil for the best crackle.
- Pull the sauce off the heat the moment it turns glossy, or it overshoots into a paste.
- Serve right away; the crispy shell softens as they sit.
- Prep Time: 5
- Cook Time: 10
- Category: Snack
- Method: Air Fryer
- Cuisine: Korean
Nutrition
- Serving Size: about 6 rice cakes
- Calories: 260 kcal
- Sugar: 9g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg