Air Fried Korean Rice Cake Skewers

Prep Time
10 mins.
Cook Time
10 mins.
Yield
2
Recipe by: Katherine Tran

On-the-go skewers with sweet, tangy, and spicy eggs with crispy and chewy rice cakes

Make This Recipe

Ingredients

2 Eggland’s Best Hard-Cooked Peeled Eggs

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

Preparation

  1. Air fry rice cakes at 360°F for 8-10 minutes until slightly puffed, crispy on the outside, and soft on the inside.
  2. Heat the rest of the ingredients minus the sesame seeds and eggs over low heat until sweetener is dissolved and sauce thickens.
  3. Toss in your eggs to heat them up, and add in the rice cakes.
  4. 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

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2
Calories 168
Fat 7.1g
Saturated Fat 1.5g
Cholesterol 150mg
Sodium 682mg
Carbohydrates 17.1g
Dietary Fiber 1.5g
Protein 7g