AI-generated imageAir-Fryer Tteokguk Rice-Cake Puffs with Rice Syrup (2 Servings)
Air-fry leftover thin tteokguk rice cakes in one layer for a Korean-style puffed snack. Dip the lightly toasted slices in jocheong, a Korean rice syrup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use 150 g pliable rice cakes as they are. If frozen and hard, briefly soak in clean water until the slices separate and soften; do not leave them at room temperature for long.
- 02
Drain and pat the rice cakes thoroughly dry with paper towels. Wet surfaces may cause them to stick together.
- 03
Place the slices in a single layer, leaving space between them in the air-fryer basket. Use only appliance-approved liners.
- 04
Cook at 180°C (356°F), beginning to check around 8 minutes. Remove when puffed and lightly golden. Reference recipes use about 10 minutes; actual cooking times vary.
- 05
Carefully transfer the hot rice-cake puffs to a plate and cool briefly to avoid burns. Overcooking can make them hard or scorched.
- 06
Put 1 tbsp jocheong in a small dish beside the puffed rice cakes. Dip each piece as you eat.
- 07
Best enjoyed soon after cooking. Rice cakes may harden on cooling; do not serve to young children or people who have difficulty chewing or swallowing.
Helpful source links
Before you cook
Keep hands and utensils clean and avoid prolonged room-temperature thawing. Beware of burns from the hot basket and cakes. Rice cakes can harden and be a choking risk for young children or people with swallowing difficulty. Eat promptly and follow package storage instructions for remaining raw rice cakes. Check allergen labels.
Allergens: 쌀떡·조청의 제품별 밀·보리·대두 및 교차접촉 가능성 라벨 확인 / Check rice cake and syrup labels for wheat, barley, soy and cross-contact / 餅・米飴の小麦・大麦・大豆および混入表示を確認
Image & source credits
AI-generated image.
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