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

I love these. They cook up so fast, have a lovely chewy texture to them, and taste great with pretty much anything. I've used them with a bit of hamburger, chili garlic sauce, Thai basil, lime, and fish sauce...fantastic. I've also used them with butter, parsley, lemon, green onion, and poppy seeds...my (Swiss/German/Luxembourgian) great-grandmother's sauce she put on potatoes...that too was great and easier than potatoes. If I'm staring at the fridge wishing something would cook itself, I can usually find something that will go well with these.

Interesting taste and texture. Like potato Knoke's. Will need to be soaked before cooking.

Thanks to the N.Y. Times for the recipes I found to use these unusual pasta stand-ins. Fun to cook with and good to eat!

I didn’t notice a chemical smell like some comments say; and they’re individually wrapped, so I ate cooked one of the ones that did not have mold on the inside. Given the sheer amount of good reviews, I’ll assume that that’s a fluke, but still gross. Taste and texture of the ones that didn’t have mold seem fine to me. A little disappointing that one was moldy, but will def eat the other pack that isn’t moldy.

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.

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!

Good

My son's favorite. Important to separate prior to cooking, just follow instructions. Have made as traditional Tteokbokki, also used with just chili crunch. The texture is just perfect. Reheat any leftover w/water bc they dry out.