Noodles & Side Dishes - Tteokbokki Rice Cakes (500 g)

500 g of Korean tteokbokki rice cakes in a sweet and spicy sauce.

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.