Air Fryer Gochujang Rice Cakes

Ingredients

• 250 g Korean cylinder rice cakes (tteok), separated; soak 10 minutes in warm water first if frozen or very hard
• 1 tbsp neutral oil
• 1½ tbsp gochujang (Korean chilli paste)
• 1 tbsp honey (or sugar)
• 1 tsp soy sauce
• 1 garlic clove, finely grated
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds, to serve (optional)
• 1 spring onion, thinly sliced, to serve (optional)
• 40 g grated mozzarella, for a cheesy version (optional)

Steps

1. If the rice cakes are frozen or very hard, soak them in warm water for 10 minutes, then drain and pat completely dry - any surface water will make them steam instead of crisp.
2. Toss the rice cakes with the neutral oil until evenly coated.
3. Preheat the air fryer to 200°C. Spread the rice cakes in a single layer in the basket and air fry for 6 minutes, shaking the basket at the 3 minute mark, until puffed and lightly golden.
4. While they cook, stir the gochujang, honey, soy sauce, grated garlic and sesame oil together in a large bowl.
5. Tip the hot rice cakes into the sauce and toss to coat every piece.
6. Return the coated rice cakes to the basket and air fry for a further 4 minutes at 200°C, shaking once, until the glaze turns sticky and the edges crisp. For the cheesy version, scatter the mozzarella over for the last minute.
7. Scatter with sesame seeds and spring onion and serve straight away while the outsides are crisp and the centres chewy.

Tip: Pat the rice cakes completely dry, and drop to 180°C if the honey glaze darkens too fast.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage