English
Deutsch
日本語
-multi-5.png)
Youngpoong Bag Type Yopokki Topokki Tteokbokki Jjajang Rice Cake 240g
- A savory and rich black bean sauce (Jjajang) flavor coating the rice cakes.
- Quick and simple preparation, ready to eat in minutes using a stovetop or microwave.
- Soft, chewy cylindrical rice cakes (Tteok) that maintain their texture upon cooking.
- Convenient 240g bag format, ideal for a satisfying individual serving or light meal.
Unleash the flavor of Japan & Korea: Youngpoong Bag Type Yopokki Topokki Tteokbokki Jjajang Rice Cake 240g!
Instant Korean Street Food Experience
Youngpoong Bag Type Yopokki Tteokbokki Jjajang Rice Cake offers the authentic taste of Korean street food ready in minutes. This convenient bag-type package contains perfectly chewy rice cakes (tteok) and rich Jjajang seasoning, allowing anyone to easily prepare a substantial and satisfying meal or snack without needing extensive cooking knowledge or time. It is designed for maximum flavor retention and quick preparation.Rich and Savory Black Bean Flavor
The flavor profile centers around the deep, savory taste of Jjajang (Korean black bean sauce). This sauce delivers a satisfyingly complex blend of umami and subtle sweetness, coating the soft rice cakes completely. The Jjajang flavor is authentic and comforting, providing a mild, familiar taste that is widely enjoyed, making it an excellent introduction to Korean savory snacks for new consumers.How to Enjoy
Preparation is simple: Combine the rice cakes, sauce mix, and 50ml of water in a pot or frying pan. Stir well and cook over medium heat for 6-8 minutes, or until the sauce thickens to your desired consistency. Alternatively, for microwave preparation, combine ingredients in a microwave-safe container, cover lightly, and heat for 3 to 3.5 minutes (1000W). Serve immediately for the best chewy texture and flavor.Nutrition & Ingredients
| Energy | 270 kJ / 65 kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
58.66g 5.03g |
| Protein | 4.39g |
| Natrium (Salt) | 0.39g |
Rice cake (Rice, refined salt, food acid E330), liquefied sauce (White sugar, SOYBEAN powder paste (SOY)), maltodextrin, palm oil, spice powder, topokki seasoning, roasted bean flour, dried onion, potato flakes, dried carrots, sticky corn starch, silicic acid, roasted onion powder, flavor enhancer E621, dried onion powder, onion seasoning oil, dried onion, chili powder, flavored oil.
Details & Importer
Manufacturer: Youngpoong
Herman Kuijper BVNoorddammerweg 91B1187ZS AmstelveenNiederlande
Recipe Ideas & Inspiration
Jjapaguri: The Unexpected Fusion of Korean Instant Noodles
Rabokki: Your Next Obsession from Korea's Streets
Often bought together
inc. tax plus shipping costs
-120g.png)
inc. tax plus shipping costs
-130g.png)
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
Recipe Ideas & Inspiration
Often bought together
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
You can still love this!
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
inc. tax plus shipping costs
So NikanKitchen, these are our customers.
Frequently asked questions
What is the optimal ratio of water to use when cooking the Jjajang Yopokki for the best sauce consistency?
Use approximately 100 ml of water for one 240g package. This ratio allows the rice cakes to soften properly while the sauce reduces to a thick, ideal coating consistency.
Should I stir the rice cakes continuously or intermittently while cooking them in the pan?
It is important to stir the rice cakes frequently, especially once the water begins to boil and thicken, to prevent them from sticking to the bottom of the pan and ensure even cooking.
How can I reduce the sweetness of the Jjajang sauce if it is too rich for my personal preference?
To counteract the sweetness, you can add a small amount of savory soy sauce or a dash of black pepper during the final minute of cooking to balance the overall flavor profile.
If I wanted to add heat, how would adding Gochujang (Korean chili paste) compare to adding Gochugaru (Korean chili flakes)?
Gochujang adds both heat and viscosity, causing the sauce to thicken slightly. Gochugaru adds pure heat intensity without significantly changing the liquid volume or texture of the sauce.
Is it better to cook this Yopokki using a saucepan or a microwave, and why?
A saucepan is recommended because it allows for controlled simmering and reduction. This ensures the rice cakes soften evenly and the sauce properly concentrates to coat them perfectly, which is harder to achieve consistently in a microwave.
