Rice cake (garaetteok) cooks in an air fryer at 180°C (355°F) for 10~12 min. Preheat first, and flip once halfway. Slightly puffed with small cracks on the surface
Brush rice cakes with a little oil so they neither stick together nor dry out. As the surface moisture leaves, the inside turns chewy — but overshoot the time and the centre hardens all the way through. Honey or rice syrup after cooking is the classic finish.
For refrigerated garaetteok. Frozen needs 12-15 minutes; thin tteokbokki rice cakes only eight.
At a glance
| Temperature | 180°C (355°F) |
|---|---|
| Time | 10~12 min |
| Preheat | Yes |
| Flip | Yes |
| Doneness check | Slightly puffed with small cracks on the surface |
| Adjusting for quantity | For refrigerated garaetteok. Frozen needs 12-15 minutes; thin tteokbokki rice cakes only eight. |
What usually goes wrong
- No oil — they stick together and harden
- Past fifteen minutes — the centre goes hard
- Frozen and undercooked — cold in the middle