Air Fried Korean Rice Cake Skewers
On-the-go skewers with sweet, tangy, and spicy eggs with crispy and chewy rice cakes
Make This Recipe
8 pieces of Korean rice cakes
1 Tblsp. soy sauce
1 Tblsp. gochujang
½ tsp gochugaru (optional for extra spicy)
1 tsp sesame oil
¼ tsp garlic powder
1 Tblsp. monkfruit sweetener or sugar
2 Tblsp. water
1 tsp sesame seeds for garnish
- Air fry rice cakes at 360°F for 8-10 minutes until slightly puffed, crispy on the outside, and soft on the inside.
- Heat the rest of the ingredients minus the sesame seeds and eggs over low heat until sweetener is dissolved and sauce thickens.
- Toss in your eggs to heat them up, and add in the rice cakes.
- Assemble them on a skewer and garnish them with some sesame seeds!
Recipe Notes: The rice cakes can be boiled instead of air-fried for a softer texture
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