Tteokbokki rice cakes are a traditional Korean tteok made from rice flour, shaped into elongated cylinders. They have a chewy, springy texture similar to Italian gnocchi or Japanese mochi. This product is made from standard rice tteok enriched with kabocha squash paste and kabocha squash powder, giving it a gentle natural sweetness and a golden colour. In Korea, they are the key ingredient in Tteokbokki — the iconic street food dish cooked in a spicy-sweet gochujang sauce.

Yes, this product is suitable for both vegans and vegetarians. The ingredients are: rice, kabocha squash paste (white kidney bean, frozen kabocha squash, sugar, starch syrup), sugar, tapioca starch, kabocha squash powder, and refined salt — no animal-derived ingredients whatsoever. Please note that if you use a sauce such as gochujang alongside this product, you should check its ingredients separately.

The ingredient list contains no gluten-bearing grains such as wheat, barley, rye, or oats; the main ingredients are rice and tapioca starch. This product is therefore considered suitable for a gluten-free diet. However, it does not carry an official gluten-free certification, so individuals with severe coeliac disease are advised to contact the manufacturer (Chilgapnonsan) directly to confirm the risk of cross-contamination before consuming.

This product must be stored frozen at −18 °C or below. Place it in the freezer as soon as possible after purchase. Before cooking, thaw slowly overnight in the refrigerator, or if you are in a hurry, submerge in cold water for 10–15 minutes. After thawing, the rice cakes may stick together — gently separate them by hand. Do not refreeze once thawed; if kept refrigerated after thawing, consume within 1–2 days.

While regular white Tteokbokki rice cakes are characterised by a neutral rice flavour and a chewy texture, these kabocha squash rice cakes contain kabocha squash paste and powder, adding a gentle natural sweetness and a soft squash aroma. The golden colour also makes them visually appealing. The texture is equally chewy, and the natural sweetness of the kabocha squash creates a well-balanced contrast with a spicy gochujang sauce. Since kabocha squash is a familiar ingredient in Europe (similar to butternut squash), even those new to Korean food will find these easy to enjoy.