Preparation

Traditional tteokbokki is braised until soft and saucy. This air fryer version flips the script, creating crispy exteriors that give way to chewy centers. The gochujang glaze caramelizes beautifully under hot air circulation, creating complex sweet-spicy-savory layers.

Preparation

1. If using refrigerated or frozen rice cakes, soak in warm water for 10 minutes to soften, then drain and pat dry.
2. Place rice cakes in air fryer basket in a single layer (work in batches if needed).
3. Air fry at 370°F for 10 minutes, shaking basket every 3-4 minutes, until rice cakes begin to puff and develop golden spots.
4. Meanwhile, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, and garlic in a large bowl.
5. When rice cakes are crispy, add them to the bowl with the sauce and toss quickly to coat while still hot.
6. Return coated rice cakes to air fryer and cook for 3-4 more minutes until glaze caramelizes and becomes slightly sticky.
7. Transfer to a serving plate and immediately sprinkle with sesame seeds, scallions, and nori strips.

These are best eaten immediately while the contrast between crispy exterior and chewy interior is at its peak. The gochujang glaze should be sticky and caramelized, clinging to every surface. This dish works as a snack, appetizer, or side dish to grilled meats.