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Wang Original Soup Tteokbokki Mild Hot Original Topokki 406g
- Chewy Korean rice cakes (Tteok) designed for optimal texture in soup.
- A balanced original sauce delivering a pleasant, mild heat and deep flavor base.
- Prepared in a traditional Korean soup style, allowing the tteok to absorb the rich liquid.
- Convenient 406g ready-to-cook packaging ensures quick preparation for a satisfying meal.
Unleash the flavor of Japan & Korea: Wang Original Soup Tteokbokki Mild Hot Original Topokki 406g!
The Authentic Korean Soup Tteokbokki
Wang Original Soup Tteokbokki delivers the beloved Korean street food experience in a rich, comforting, and saucy soup base. Unlike traditional dry-style tteokbokki, this version emphasizes the flavorful broth (gukmul), allowing the chewy rice cakes (garaetteok) and sauce to harmonize beautifully. This easy-to-prepare meal captures the deep, savory essence of classic Korean cuisine, providing a satisfying and authentic dish ready in minutes.Mildly Spicy Original Flavor
This Tteokbokki is balanced with a mild hot spice level, making it enjoyable even for those who prefer less intense heat. The original seasoning profile is deeply savory, combining the sweetness of gochugaru (chili powder) and gochujang (chili paste) with umami-rich ingredients, resulting in a complex and well-rounded flavor. The resulting sauce is perfect for coating the tender rice cakes and soaking into accompanying ingredients.How to Enjoy
Preparation is simple. Combine the rice cakes, sauce packet, and 200ml of water in a pot. Bring the mixture to a boil and cook over medium heat for 6 to 8 minutes, stirring frequently until the sauce thickens slightly and the rice cakes are soft and chewy. For added richness, include optional ingredients such as boiled eggs, fish cakes, or ramyeon noodles during the cooking process.Nutrition & Ingredients
| Energy | 882kcal |
| Fat - of which saturated |
1.1g 0.2g |
| Corbohydrate - of which sugar |
48.6g 8.6g |
| Protein | 4.7g |
| Natrium (Salt) | 875mg |
Rice, purified water, salt, ethanol, chicory fiber, acidity regulator (E330), sugar seasoning sauce, sugar, flavor enhancers (E621, E635), spice seasoning, dried red pepper powder, SOY sauce powder (SOYBEAN, WHEAT), fructose, umami seasoning, yeast extract salt (WHEAT, BARLEY), modified starch (E1422), dried onion powder, dried garlic puree, canola oil, coloring (E160c), artificial beef flavor, black pepper powder, sweet and spicy sauce, steviol glycosides, vinegar powder, thickener (E1422).
Details & Importer
Manufacturer: Wang
Recipe Ideas & Inspiration
Korean Ramyeon (라면): The Quest for Perfect Instant Noodles
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Recipe Ideas & Inspiration
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Frequently asked questions
What is the recommended cooking time for ideal tteok texture?
The typical cooking time is 6 to 8 minutes after boiling, ensuring the rice cakes are soft but still slightly chewy (al dente). Cooking longer than 10 minutes may result in an overly soft texture.
Should I soak the rice cakes before cooking, and if so, for how long?
Soaking is recommended if the rice cakes feel very hard or are straight from the freezer. A quick soak in cold water for 10 minutes helps prevent sticking and ensures they soften evenly during the short cooking time.
How can I achieve a richer, thicker sauce consistency if I prefer less soup?
To thicken the sauce, simply extend the simmering time by 2 to 3 minutes without the lid, allowing excess water to evaporate. Alternatively, reduce the initial amount of water added by 50ml to achieve a stew-like consistency.
How does the "Mild Hot Original" flavor variant compare in spiciness to a standard Korean spicy ramyeon (like Shin Ramyun)?
The Mild Hot Original flavor is generally significantly milder than Shin Ramyun. It offers a gentle warmth and sweet base, designed to be palatable for those sensitive to high heat levels.
What are the ideal suggested additions (e.g., vegetables, protein) to balance the sweetness of the mild sauce?
Recommended additions include hard-boiled eggs, fish cake (eomuk), and green cabbage. These additions absorb the sauce while providing savory or textural contrast to the inherent sweetness.
