Air Fried Korean Rice Cake Skewers
These skewers are absolutely perfect for busy home chefs who are always on the go. They combine a delightful medley of sweet, tangy, and spicy flavors, all harmoniously blended with perfectly cooked eggs and crispy-chewy rice cakes, resulting in an irresistible Asian-inspired appetizer or snack that everyone will love.
Ingredients
2 Eggland’s Best Hard-Cooked Peeled Eggs
8 pieces of Korean rice cakes
1 Tbsp. soy sauce
1 Tbsp. gochujang
½ tsp gochugaru (optional for extra spicy)
1 tsp sesame oil
¼ tsp garlic powder
1 Tbsp. Monkfruit sweetener or sugar
2 Tbsp. water
1 tsp sesame seeds for garnish
Preparation
- 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!
Pro tip: 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.
Learn More| 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 |
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