Korean Rice Cakes (Tteokbokki)
Korean Rice Cakes, known as Tteokbokki, are thick, rounded sticks of rice noodle, each about 3 inches long. Their mild taste and subtle aroma make them the perfect base for bold, savoury sauces. Our Innovation chef recommends simmering them in a gochujang broth, where they soak up the rich, spicy-sweet flavours, or stir-frying for 5 to 8 minutes for a satisfying texture. Depending on how long you cook them, they can be soft and chewy or have a firmer bite.
These rice cakes are a staple in Korean street food and work brilliantly with Gochujang, Ssamjang, Doenjang, Kimchi Jjigae base, furikake, dried shiitake mushrooms, and tofu. They’re ideal for menus inspired by Korean Bunsikjip or Asian street food concepts.
Unlike Thai rice noodles or other Korean noodles, Tteokbokki has a unique shape and texture, making it a versatile addition to your kitchen. For best results, try pre-soaking in warm water for 10 minutes before cooking, then simmer for 5 to 10 minutes until they reach your preferred texture. Perfect for chefs looking to offer authentic Korean flavours and a different kind of dining experience.
Original: $9.91
-65%$9.91
$3.47Korean Rice Cakes (Tteokbokki)
Korean Rice Cakes, known as Tteokbokki, are thick, rounded sticks of rice noodle, each about 3 inches long. Their mild taste and subtle aroma make them the perfect base for bold, savoury sauces. Our Innovation chef recommends simmering them in a gochujang broth, where they soak up the rich, spicy-sweet flavours, or stir-frying for 5 to 8 minutes for a satisfying texture. Depending on how long you cook them, they can be soft and chewy or have a firmer bite.
These rice cakes are a staple in Korean street food and work brilliantly with Gochujang, Ssamjang, Doenjang, Kimchi Jjigae base, furikake, dried shiitake mushrooms, and tofu. They’re ideal for menus inspired by Korean Bunsikjip or Asian street food concepts.
Unlike Thai rice noodles or other Korean noodles, Tteokbokki has a unique shape and texture, making it a versatile addition to your kitchen. For best results, try pre-soaking in warm water for 10 minutes before cooking, then simmer for 5 to 10 minutes until they reach your preferred texture. Perfect for chefs looking to offer authentic Korean flavours and a different kind of dining experience.
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Description
Korean Rice Cakes, known as Tteokbokki, are thick, rounded sticks of rice noodle, each about 3 inches long. Their mild taste and subtle aroma make them the perfect base for bold, savoury sauces. Our Innovation chef recommends simmering them in a gochujang broth, where they soak up the rich, spicy-sweet flavours, or stir-frying for 5 to 8 minutes for a satisfying texture. Depending on how long you cook them, they can be soft and chewy or have a firmer bite.
These rice cakes are a staple in Korean street food and work brilliantly with Gochujang, Ssamjang, Doenjang, Kimchi Jjigae base, furikake, dried shiitake mushrooms, and tofu. They’re ideal for menus inspired by Korean Bunsikjip or Asian street food concepts.
Unlike Thai rice noodles or other Korean noodles, Tteokbokki has a unique shape and texture, making it a versatile addition to your kitchen. For best results, try pre-soaking in warm water for 10 minutes before cooking, then simmer for 5 to 10 minutes until they reach your preferred texture. Perfect for chefs looking to offer authentic Korean flavours and a different kind of dining experience.
