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Allgroo Rice Cake Tteokbokki, Toppoki Mochi 400g
Allgroo Rice Cake Tteokbokki, Toppoki Mochi 400g
- Korean-style rice cakes made from high-quality rice.
- 400g pack – perfect for preparing classic Tteokbokki or stir-fried dishes.
- Soft and chewy texture ideal for various Korean recipes.
- Can be combined with spicy, sweet, or soy-based sauces.
- Convenient portion size for home cooking.
Please note that despite the cold pack, the cooling function will decrease after a while during transport and it could be delivered defrosted on the way. Please keep it in the refrigerator and consume it as soon as possible.Do not refreeze.
This product is packaged in an Isobox with Ice Pack. Please do not consume Icepack and do not play with them. Follow the disposal instructions. The isobox and icepack is resuable.
Unleash the flavor of Japan & Korea: Allgroo Rice Cake Tteokbokki, Toppoki Mochi 400g!
Authentic Korean Rice Cakes
This 400g pack contains high-quality Korean rice cakes (Tteok), the foundation for the popular dish Tteokbokki. The rice cakes are shaped into short, cylindrical pieces that retain a pleasant soft and chewy texture when cooked. Their neutral base flavor makes them ideal for absorbing rich, savory sauces.Versatile for Sweet and Savory Dishes
These multi-purpose rice cakes are suitable for a wide variety of recipes beyond the classic Tteokbokki. While they are perfect for use in a spicy sauce, their mild taste also allows them to be incorporated into rich meat stews, stir-fries (Tteok-kkochi), or even prepared in sweet dessert applications, offering a uniquely soft consistency.How to Enjoy
The rice cakes must be thoroughly cooked before consumption. For classic Tteokbokki, soak the rice cakes briefly in warm water, then boil them in your preferred sauce (Gochujang-based or soy-based) until they are soft and the sauce has thickened. They pair excellently with Korean fish cakes (Eomuk), green onions, and boiled eggs.Product description created with the help of AI and reviewed by our team.
Nutrition & Ingredients
| Energy | 948 kJ/ 223 kcal |
| Fat - of which saturated |
0,7 g 0,3 g |
| Corbohydrate - of which sugar |
50 g < 0,5 g |
| Protein | 4,1 g |
| Natrium (Salt) | 0,86 g |
Rice flour 72%, Water, Salt
Details & Importer
Manufacturer: Allgroo
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
Recipe Ideas & Inspiration
Korean Ramyeon (라면): The Quest for Perfect Instant Noodles
Rabokki: Your Next Obsession from Korea's Streets
Often bought together
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Recipe Ideas & Inspiration
Often bought together
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Frequently asked questions
Should the rice cakes be soaked before cooking, and if so, for how long?
It is recommended to briefly rinse the rice cakes in cold water before cooking to separate them and remove any excess starch. Soaking is not strictly necessary unless the cakes feel unusually hard.
What is the optimal amount of water/liquid required for simmering the Tteokbokki sauce?
Use approximately 100-150 ml (about half a cup) of water per 400g package. Start with less and add more if the sauce thickens too quickly or sticks to the pot.
How can I easily reduce the spiciness of the finished Tteokbokki sauce?
To mellow the heat, stir in a small amount of sugar, honey, or a tablespoon of milk or heavy cream towards the end of the cooking process. Adding shredded cheese also helps neutralize capsaicin.
If I want to add noodles, is ramen or udon generally better suited for Tteokbokki sauce?
Ramen noodles (ramyeon) are traditionally preferred (Rabokki) as they absorb the spicy sauce better. Udon is thicker and creates a chewier texture, but requires slightly longer simmering time.
How do I prevent the rice cakes from becoming too mushy or sticking together while cooking?
Ensure the heat is kept at a medium simmer, stirring constantly, especially during the last few minutes. If the cakes are overcooked (simmered for longer than 8-10 minutes), they will lose their characteristic chewiness (jjolmyeot).
