Jongga Rice Cake Sliced 500g x 2pk (1kg)

Jongga Rice Cake Sliced 500g

Experience the authentic taste and delightful chewiness of Korean cuisine with Jongga Sliced Rice Cakes (Tteokguktteok). Perfect for a variety of traditional and modern dishes, these thinly sliced rice cakes are a staple in any Korean kitchen.

Product Description:

Jongga Sliced Rice Cakes are crafted from 100% premium quality rice, ensuring an authentic taste and a wonderfully soft yet chewy texture. These oval-shaped rice cakes are thinly sliced, making them ideal for quick cooking and versatile use in your favorite recipes. Commonly known as "Tteokguktteok," they are famously used to make Tteokguk (Korean rice cake soup), especially popular during Lunar New Year. Beyond soups, their mild flavor and satisfying texture make them an excellent addition to stir-fries, stews, or even pan-fried as a simple snack

Key Features:

• Authentic Korean Quality: Made by Jongga, a trusted brand in Korean food.

• Premium Rice: Crafted from 100% high-quality rice for superior taste and texture

• Versatile Slices: Thinly sliced oval shapes are perfect for soups, stir-fries, and more
• Soft & Chewy Texture: Offers a delightful chewiness that absorbs flavors beautifully
• No Artificial Additives: Pure and natural ingredients

Cooking Instructions:

Jongga Sliced Rice Cakes are easy to prepare and cook quickly.

For Soups (e.g., Tteokguk):

1. If the rice cakes are hard, soak them in warm water for 10-15 minutes to soften.

2. Bring your preferred broth (beef, anchovy, or vegetable) to a boil.

3. Add the softened rice cakes to the boiling broth and cook for 3-5 minutes, or until they become soft and chewy.

4. Garnish with your desired toppings (e.g., julienned egg, seaweed, green onions) and serve warm.

For Stir-Fries (e.g., Tteokbokki, Japchae):

1. Soak rice cakes in warm water for 10-15 minutes if they are hard.

2. Sauté your choice of vegetables and protein in a pan with a little oil.

3. Add the softened rice cakes and your preferred sauce (e.g., gochujang sauce for Tteokbokki, soy sauce-based sauce for stir-fries).

4. Stir-fry for 3-5 minutes until the rice cakes are thoroughly cooked and coated in the sauce.

5. Serve hot.

For Pan-Frying:

1. Soak rice cakes in warm water for 10-15 minutes if they are hard.

2. Lightly pan-fry the softened rice cakes in a little oil until slightly crispy on the edges.

3. Season with a sprinkle of salt or a drizzle of sesame oil for a simple snack