Imported from Instagram

Crispy Korean Fried Rice Cake Skewers

Name: Crispy Korean Fried Rice Cake Skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: Korean rice cakes (Small rice cakes were used; the source does not specify a quantity.); Water (For blanching the rice cakes; amount not specified.); Oil (For coating the rice cakes before air-frying; amount not specified.); 1 spoon Gochujang (For the spicy sauce; the source says approximately one spoon.); 2 spoons Ketchup (For the spicy sauce.); 0.5 spoon Soy sauce (For the spicy sauce.); 1.5 spoons Oligodang (Korean rice syrup; the source says approximately one and a half spoons.); Honey (A little honey, added because the cook did not want the sauce too sweet; amount not specified.); Garlic (Grated frozen garlic; amount not specified. Buldak sauce was mentioned as an alternative if garlic is unavailable.); Buldak sauce (Optional alternative to garlic, as mentioned in the source; amount not specified.); Sugar (For finishing some of the cooked rice cake skewers; amount not specified.); Wooden skewers (For threading the rice cakes; the source does not specify a quantity.)

Recipe by howie @howiener · Instagram

Imported by Tyffany Patrier on SeeMeCook

Chewy Korean rice cakes are briefly blanched, skewered, air-fried until crisp, and finished with either sugar or a spicy gochujang-based sauce. The result is crispy on the outside and chewy inside.

2 servings20 minEast Asian

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Ingredients

Korean rice cakes (Small rice cakes were used; the source does not specify a quantity.)
Water (For blanching the rice cakes; amount not specified.)
Oil (For coating the rice cakes before air-frying; amount not specified.)
1 spoon Gochujang (For the spicy sauce; the source says approximately one spoon.)
2 spoons Ketchup (For the spicy sauce.)
0.5 spoon Soy sauce (For the spicy sauce.)
1.5 spoons Oligodang (Korean rice syrup; the source says approximately one and a half spoons.)
Honey (A little honey, added because the cook did not want the sauce too sweet; amount not specified.)
Garlic (Grated frozen garlic; amount not specified. Buldak sauce was mentioned as an alternative if garlic is unavailable.)
Buldak sauce (Optional alternative to garlic, as mentioned in the source; amount not specified.)
Sugar (For finishing some of the cooked rice cake skewers; amount not specified.)
Wooden skewers (For threading the rice cakes; the source does not specify a quantity.)

Steps

1
Blanch the Korean rice cakes in water for about 20 seconds.
2
Dry the blanched rice cakes thoroughly.
3
Thread the rice cakes onto small wooden skewers.
4
Coat the skewered rice cakes with oil.
5
Place the skewers in an air fryer and cook for about 10 minutes. The source does not specify an air-fryer temperature; cook until the rice cakes look crisp on the outside.
6
While the rice cakes cook, prepare the spicy sauce by combining the gochujang, ketchup, soy sauce, oligodang, a little honey, and grated frozen garlic. If garlic is unavailable, the source mentions using Buldak sauce instead.
7
Finish some of the cooked skewers with sugar.
8
Coat the remaining cooked skewers with the spicy sauce.
9
Serve the skewers while warm. They should be crispy on the outside and chewy on the inside.

Notes

The source does not specify the quantity of rice cakes, the air-fryer temperature, the amount of oil, or the exact amounts of honey, garlic, and sugar. The narrator chose 10 minutes in the air fryer because the original instructions did not provide a cooking time. The source also notes that other sauces can be used.