1tbspgochujang(Korean red pepper paste - use 1/2 for less spicy)
1/2tbspapple cider vinegar(or rice vinegar)
2tbspbrown sugar
1tbsp mirin
2clovesgarlic, minced
1tbspsoy sauce
1tspsesame oil
Other
200gvegan popcorn chicken (I prefer Vegan Fried Chick'n brand)
400gKorean Rice Cakes
neutral oil, for frying
Instructions
Mix ketchup and gochujang together first to form a smooth paste then add all the other ingredients.
If your rice cakes aren't fresh, you'll need to cook them for a few minutes in a saucepan of boiling water until just soft. Refrigerated rice cakes should only take about 2 minutes. Drain and set aside for 5 minutes to 'dry' slightly.
Cook your popcorn chicken for 8-10 minutes in the air-fryer and set aside.
Heat 1-2 tbsp oil in a non-stick frypan and place your rice cakes in one by one so they don't stick together. Fry until lightly brown and crispy.
Add the popcorn chicken and the sauce and toss to coat. Serve immediately!
Keyword Korean Food, Korean Street Food, Rice Cakes, Tteokkochi, Vegan Food, Vegan Korean Food