Tteok - Rice Cakes Tteokbokki - Wang - 600g

Discover Korean rice cake sticks, essential for the Tteokbokki recipe.

These small rice flour sticks, when cooked in a delicious gochujang sauce, are the iconic Korean street food dish.

Usage tips:

These rice cake sticks are divided into 4 packets of 150g, which corresponds to 4 small portions.

I advise you to soak them in hot water for about ten minutes, before boiling them with the spicy Tteokbokki sauce for 3 to 5 minutes.

The texture is chewy and slightly rubbery, that's how it's meant to be eaten!

You can also make the Tteokbokki recipe yourself:

To cook a 150-gram portion of Tteok, start by preparing a good sauce for Tteokbokki! In a bowl, mix 1 tablespoon of gochujang, one and a half teaspoons of gochugaru, 1 teaspoon of sugar, 1 teaspoon of minced garlic, and 1 teaspoon of soy sauce. Then add about 150 ml of dashi to the mixture (or water if you don't have dashi). Bring the sauce to a boil, then carefully place the pre-soaked rice cakes in the sauce. Let it reduce for about 5 minutes, allowing it to penetrate the delicious Tteok.

Composition:

Rice (99%), Salt, acidity regulator E330, grain alcohol.

Origin South Korea

Storage:

Before opening, these rice cakes can be stored in a cool place and away from light. After opening the packets, they should be stored in the refrigerator.

Nutritional values:

Per 100g: Energy: 227 kcal; Fat: 1.2 g; of which saturated fatty acids: 0.6 g; Carbohydrates: 50 g; of which sugars: 0 g; Protein: 4.6 g; salt: 0 g