Chinese and Korean rice cakes are made from cooked and pounded glutinous rice formed into long sticks. The rice cakes have an enjoyable chewy texture and take on the flavour of the dish they are served in - which means they are often added to rich and heavily spiced dishes.
Chinese rice cakes were traditionally most famous as an ingredient in Chinese hot pot or fondue. However, they are also extremely popular in Korea. These rice cakes can be used as Korean rice cakes as a key ingredient in Ddeokbokki or Toppoki - hot and spicy rice cake, stirred together with the spicy chilli paste gochujang. They are equally delicious in mellow but richly flavoured seafood broths, bringing texture and substance to a soy sauce-seasoned seafood and vegetable stew.
Often Chinese and Korean rice cakes have to be bought refrigerated or frozen, but these can be kept unopened in the store-cupboard for a good few months, and taste equally good!
Made in China. Ingredients: Rice 70%, Water, Preservative E223. Once opened, keep refrigerated and consume within 3 days.
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