Tteokbokki tteok is a traditional Korean rice cake made from only rice flour, salt, and water. Because it is made from rice rather than wheat flour, it has a completely different texture from pasta or gnocchi. Its defining characteristic is a chewy, springy bite with a subtly nutty rice flavor that develops as you chew. Like Italian gnocchi, it absorbs sauces well, but it is considerably more bouncy and chewy. Made by steaming rice without any fermentation process, the rice cakes have a clean, neutral flavor that pairs well with any sauce or seasoning.

Yes, HDF Rice Tteokbokki Rice Cakes are suitable for Vegan and Vegetarian diets. The ingredients consist only of rice, salt, and food-grade ethanol (alcohol/ethanol — for preservation purposes), containing no animal-derived ingredients. As a rice-based product with no wheat flour whatsoever, it is also Gluten-Free. However, please check the physical product label for any cross-contamination warnings. Halal certification has not been confirmed at this time.

Yes, it is safe. The ethanol in this product is food-grade alcohol, a natural preservative commonly used in Korean frozen rice cakes. It inhibits microbial growth and helps maintain the freshness and texture of the rice cakes. It is different from drinking alcohol and largely evaporates during the cooking process. It is listed in the ingredient declaration in accordance with EU food labeling regulations (1169/2011). However, individuals who are sensitive to alcohol should exercise caution before consuming.

Storage: Keep frozen at −18°C or below after purchase. After opening, seal any remaining product and keep frozen; use as soon as possible. Thawing: Before cooking, soak in cold water for 10 minutes or thaw at room temperature. Thawing in a microwave is not recommended as it may cause the rice cakes to harden. Cooking: After thawing, add to boiling seasoned broth and cook for 8–10 minutes to bring out the chewy texture. They can be used in stir-fries, soups, braises, and more. Do not refreeze once thawed.

Tteokbokki rice cakes are an incredibly versatile ingredient in Korea. The most iconic dish is spicy Tteokbokki with Gochujang sauce, but they are also used in soy sauce-based Tteokbokki (milder and sweeter), Tteokguk (rice cake soup — thinly sliced rice cakes simmered in a clear broth), and pan-fried rice cakes (grilled in a lightly oiled pan until golden, then dipped in sauce). Their chewy texture also works beautifully in soups and stews. Since the rice cakes are mild on their own, they can be adapted to virtually any sauce or seasoning you prefer.