Air Fryer Spicy Rice Cakes

If you’re craving that spicy, chewy street food taste but don’t want to mess up your kitchen, this is the recipe for you.

These Korean-style rice cakes (年糕) are coated in bold flavors—chili, cumin, and just a touch of sweetness—then air-fried until they’re crispy outside, soft inside. And the best part? No pan to wash. Just toss everything in foil and let the air fryer do its job.

Ingredients:

• 300g Korean rice cakes (tube-shaped)

• 1 tablespoon chili powder

• ½ tablespoon cumin powder

• 1–2 tablespoons chili paste (Gochujang, Cookingbomb chili sauce or your favorite spicy sauce)

• 1 tablespoon cooking oil

• 1 teaspoon sugar

 Instructions:

1. Boil the rice cakes
   Add rice cakes to a pot of boiling water and cook for about 5 minutes until softened. Drain the water completely.

2. Season them
   In a mixing bowl, toss the warm rice cakes with chili powder, cumin powder, sugar, chili paste, and cooking oil. Mix well until each piece is coated and glossy.

3. Prep for air fryer
   Place the seasoned rice cakes in an aluminum foil bowl or tray. (Why foil? Because we’re lazy. No dishes to wash later. You’re welcome.)

4. Air fry
   Air fry at 355°F for 10 minutes in air fryer. At the 5-minute mark, pause and flip the rice cakes to get that golden, even crunch on all sides.

5. Serve & enjoy
   Serve hot, straight from the foil. They’re spicy, chewy, and just the right amount of crispy—basically, midnight street food with no street, and no mess.