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O'Food TTeokbokki, Original
O'Food TTeokbokki, Original
9 oz
About
Ingredients
Rice Powder, Water, Potato Powder, Salt, D-sorbitol, Soybean Oil, Polyglycerol Esters Of Fatty Acid, Soy Lecithin, Water, Sugar, Red Pepper Powder, Rice Syrup, Dextrose Monohydrate, Onion, Soy Sauce (water, Fermented Soybean, Salt), Salt, Modified Corn Starch, Garlic, Disodium Inosinate, Disodium Guanylate, Garlic, Hydrolyzed Soy Protein(hydrolyzed Vegetable Soy Protein, Maltodextrin, Salt), Yeast Extract
Directions
How to Cook: Cooking time may vary depending on appliances and cookware. 01. Defrost rice cakes and sauce packet in cold water for approx. 10 minutes. Open the rice cake pouch and soak rice cakes directly in water. 02. Drain the water out with a strainer. 03. Add 190 ml (6.4 oz) of water, rice cakes, and sauce to a pan. Pan is preferred, but you may also use a pot. 04. Mix and stir well for 6 mins over medium - high heat. While cooking, stir continuously to prevent sticking and burning until the sauce to thicken. Adding fish cakes, boiled egg, broccoli, and egg gives extra kick! 05. When the sauce has thickened, turn off the heat. It’s ready to eat! Tteokbokki is best enjoyed when warm.
Perishable. Keep frozen. Storage Method: Keep frozen.
Expiration Date: Printed on the package.
Warnings
Contains soybean, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 540
- Total Fat 2.5g3%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 1360mg59%
- Total Carbohydrate 119g43%
- Dietary Fiber 4g14%
- Sugars 22g
- Protein 10g
Ingredients
Rice Powder, Water, Potato Powder, Salt, D-sorbitol, Soybean Oil, Polyglycerol Esters Of Fatty Acid, Soy Lecithin, Water, Sugar, Red Pepper Powder, Rice Syrup, Dextrose Monohydrate, Onion, Soy Sauce (water, Fermented Soybean, Salt), Salt, Modified Corn Starch, Garlic, Disodium Inosinate, Disodium Guanylate, Garlic, Hydrolyzed Soy Protein(hydrolyzed Vegetable Soy Protein, Maltodextrin, Salt), Yeast Extract
Directions
How to Cook: Cooking time may vary depending on appliances and cookware. 01. Defrost rice cakes and sauce packet in cold water for approx. 10 minutes. Open the rice cake pouch and soak rice cakes directly in water. 02. Drain the water out with a strainer. 03. Add 190 ml (6.4 oz) of water, rice cakes, and sauce to a pan. Pan is preferred, but you may also use a pot. 04. Mix and stir well for 6 mins over medium - high heat. While cooking, stir continuously to prevent sticking and burning until the sauce to thicken. Adding fish cakes, boiled egg, broccoli, and egg gives extra kick! 05. When the sauce has thickened, turn off the heat. It’s ready to eat! Tteokbokki is best enjoyed when warm.
Perishable. Keep frozen. Storage Method: Keep frozen.
Expiration Date: Printed on the package.
Warnings
Contains soybean, wheat.
Common questions
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