Crispy & Chewy Air Fryer Tteokgangjeong (Korean Rice Cake Snack)
Crispy & Chewy Air Fryer Tteokgangjeong (Korean Rice Cake Snack)
Crispy on the outside, chewy on the inside! A quick and easy Air Fryer Tteokgangjeong recipe with a sweet and spicy sauce.
This Tteokgangjeong is a delightful snack for kids and a perfect accompaniment for beer. The magic lies in its balanced sweet, sour, and spicy sauce that elevates the texture of the rice cakes to a whole new level. Learn how to make this simple yet incredibly flavorful dish, as shared by Sesang Modeun Recipe and Man-e’s Recipe. It’s guaranteed to please everyone from children to adults!
Cooking Tip: Coating the rice cakes with olive oil before air frying enhances their crispiness. Feel free to adjust the amount of gochujang or sugar in the sauce to suit your preference.
The Secret to the Sauce: The sauce is a perfect harmony of gochujang’s spiciness, soy sauce’s umami, minced garlic’s aroma, sugar and oligosaccharide’s sweetness, and vinegar’s tanginess, creating an unforgettable taste.
Main Ingredients- 2 sticks (approx. 300g) of Garaetteok (Korean long rice cakes), 15cm each
- 1 Tbsp Olive Oil
- 1 handful (approx. 20g) Sliced Almonds
- A pinch of Sesame Seeds
Sauce Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Water
- 1/2 Tbsp Vinegar
- 2 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Water
- 1/2 Tbsp Vinegar
- 2 Tbsp Oligosaccharide (or corn syrup)
Cooking Instructions
Step 1
First, cut the garaetteok into bite-sized pieces (about 2-3 cm), suitable for easy eating. If the rice cakes are hard, briefly blanch them in boiling water until softened before cutting for easier handling.
Step 2
Place the cut rice cakes and 1 tablespoon of olive oil into a clean resealable plastic bag. Seal the bag securely and shake well. This ensures the olive oil coats the rice cakes evenly, leading to a crispier texture after air frying.
Step 3
Arrange the olive oil-coated rice cakes in the air fryer basket. Air fry at 180°C (350°F) for 10 minutes. The rice cakes should become golden brown and slightly crispy on the outside. Flipping them halfway through will ensure even cooking.
Step 4
While the rice cakes are air frying, prepare the sauce. In a small pan, combine all the sauce ingredients: 2 tablespoons gochujang, 1/2 tablespoon soy sauce, 1/2 tablespoon minced garlic, 1 tablespoon sugar, 1 tablespoon water, 1/2 tablespoon vinegar, and 2 tablespoons oligosaccharide. Cook over low heat, stirring constantly, until the sauce thickens and becomes glossy. It’s important to gently simmer it until it reaches this consistency.
Step 5
Once the rice cakes are nicely browned, add them and the sliced almonds to the prepared sauce. Toss quickly to coat everything evenly. Finish by sprinkling with sesame seeds. Your crispy and chewy Tteokgangjeong is now ready! It’s best enjoyed warm right away.
