Tteokbokki is a traditional Korean rice cake dish with centuries of history, and one of the most iconic items found at Korean street food stalls and Bunsikjip snack restaurants. "Tteok" refers to chewy, cylindrical rice cakes made from steamed rice, while "bokki" means stir-fried or simmered. This Yopokki product uses a traditional Gochujang (Korean red pepper paste) sauce base enhanced with tomato ketchup, apple puree, garlic, and onion, producing a complex flavor that is both spicy and sweet. The heat level is moderate, and the accompanying sweetness makes it relatively approachable for those new to Korean food. The texture of the rice cakes is chewy and soft — similar to Italian gnocchi.

Yes, this product is suitable for vegetarians. It contains no meat, fish, or shellfish-derived ingredients. However, please note some considerations regarding vegan suitability. This product contains ethanol (grain-derived alcohol) used for rice cake preservation, and fermented vinegar (produced via ethanol fermentation). Some strict vegan consumers may apply personal standards regarding alcohol-derived ingredients, so if you are looking for a certified vegan product, this product does not qualify. Vegan status has not been officially verified.

Yes, this product contains allergens that must be declared under EU food labelling law (Regulation (EU) No 1169/2011). First, Gluten — the Gochujang in the sauce contains wheat flour, and therefore gluten. The wheat is sourced from the USA and Australia. Those with gluten intolerance (including coeliac disease) should avoid this product. Second, Soybeans — soybeans are used as part of the umami flavour base. Those with a soy allergy should check the ingredient list carefully before consuming. No other allergens from the EU's mandatory list of 14 are present in this product.

Yes, the key sauce ingredient in this product — Gochujang — is a fermented food made using traditional Korean fermentation methods. Gochujang is a traditional Korean condiment produced by naturally fermenting a mixture of red pepper powder, grains, and salt, much like aged European cheeses or balsamic vinegar, where the fermentation and maturation process develops a deep, complex umami that cannot be achieved with simple ingredients alone. This fermentation process is the foundation of this product's distinctive sweet, spicy, and richly layered flavour. Please note that, in accordance with EU Regulation (EC) No 1924/2006, no specific health claims are made in relation to the fermentation process.

Preparation is very straightforward. Add approximately 150ml of water and the included sauce to a saucepan, bring to a boil, then add the rice cakes and cook over a medium-low heat for 5–7 minutes, stirring regularly, until done. Microwave preparation is also possible: place the rice cakes, sauce, and water in a microwave-safe container, cover loosely, heat for 2–3 minutes, then stir well. Storage: Unopened, the product can be stored at room temperature in a cool, dry place. After opening, transfer any remaining product to an airtight container, refrigerate, and consume within 1–2 days. When reheating refrigerated leftovers, the rice cakes may firm up — add a small amount of water when warming to restore the texture.