Apexy Korean Rice Cake Tteokbokkik Rice Cake, Chewy Tteok, Authentic Korean Street Food Snack, Perfect with Cheese and Ramen Noodles, No MSG, No Corn Syrup, Vegan and Gluten Free, Non-GMO 21.16 oz

These rice cakes are the real deal — perfectly chewy with a great soft texture once cooked. The portion size is generous for the price, making it a good value, especially since it’s vegan, gluten-free, and clean-label. They’re easy to prepare — just soak and stir-fry — and pair amazingly with cheese or ramen. The color is bright and clean, and the taste is mild, letting sauces shine. If you love Korean street food, this is a great pick!

I used to get Korean rice cakes at Trader Joe's, but sadly, they discontinued them. So I went looking to see if I could buy them online. After a bit of poking around, I found these, so I decided to try them. The instructions aren't very clear for cooking just the cakes, so I did the same thing I did when I cooked the Trader Joe's product (although theirs was frozen and this is shelf stable): I poured about half a bag into boiling water, let the water return to a boil, cooked for four to five minutes, and drained. That did the trick. I estimate that a third to half a bag will give you one serving. These rice cakes aren't really flavorful, so it's best to serve it as side dish (since I'm vegan, I use a meat analogue) to something that is. But I do love the chewy texture, and that's why I eat them. While you can eat them as leftovers they do tend to stick together after sitting in the fridge, so it's best to cook only what you need.

Perfect texture, cooked quickly, absolutely wonderful! I will buy again

pretty tasty :) wish they had cheese inside them

These rice cakes are awesome! They take on the flavor of whatever kind of sauce or dish you are cooking them in. I love that each package has three small portioned bags inside of it (9 bags total with this order), and the portion seems perfect for one person - not too small and not too much. I just boil them for a few minutes first, drain, then add to a frying pan with sesame oil, cook them a little bit and add whatever sauce Im in the mood for. I will definitely be keeping these in stock at my house.

I made these with chicken, shrimp, mushrooms and cabbage and an hour later I was K.O.ed

My teenage daughter loves to uses these to experiment with different Asian flavors.

They were cracked and split in the package and when I cooked them, they broke down into thin, soft layers. Nothing like the ones I bought from my local Asian food market.