"Gungmul-Tteokbokki" Spicy Rice Cakes with Fish Cake (460g)

Product Features: 

• Concentrated on Tteokbokki's original taste and is not irritating, so anyone, regardless of age or gender, can enjoy it.
• Using chewy wheat rice cake, it does not spread well even after cooking for a long time, and the seasoning is well absorbed into the inside, making it a good compatibility with soup tteokbokki.
• We make tteokbokki rich in taste with fish paste using light fish meat.

Ingredients:

Rice cake - wheat flour (wheat: Australian, American), refined salt (Korea), other processed edible oils and fats, and alkaline added noodles (sodium carbonate, potassium carbonate)

Sauce - Red pepper paste [starch syrup, wheat flour (wheat: American, Australian), red pepper seasoning (China). wheat rice, red pepper powder], sweet salty one [sugar, refined salt (Korea)], sauce [natural soybean fermented liquid (soybean: foreign), fermented spirits, Korean pure vegetable seasoning {onion (Korea), radish (Korea)}, sea salt, Fermented fermented yeast], processed sugar products, S-mix base, sodium L-glutamate (flavor enhancer), red pepper powder.

Fish cake - tender meat [foreign (American, Vietnamese, Chinese, etc.), fish meat, sugar, D-sorbitol, acidity regulator], flour (wheat: American, Australian), fish meat (Korea), refined salt, green onion, Soybean oil, carrot, kelp extract, sauce 1, sugar, soy protein isolate, sauce 2, D-xylose, glycine, sodium polyphosphate, enzyme-treated stevia, 5'-ribonucleotide disodium

*Keep in the freezer under -18c

How to cook:

1. Prepare 450ml of water (2 and a half cups of paper) in a large pot.
2. After dissolving the sauce well, put rice cake and fish cake together and start boiling it over high heat. When it starts to boil, cook for another 5 minutes.