Noodles & Side Dishes - Classic Tteokbokki

Chewy Korean rice cakes in a sweet-and-spicy Korean sauce. The classic Korean dish, just as it should be.

Frozen product — keep it in the freezer and cook it straight from frozen; do not thaw.

How to cook:

Put 150 g of water with the gochujang paste in the pan.

Add the rice cakes and stir until they turn soft and stretchy like marshmallow and the sauce thickens.

Serve immediately — rice cakes firm up as they cool.