Product Information
Red Pepper Paste 49% (Corn Syrup, Wheat Flour, Red Pepper Powder, Salt, Wheat, Defatted Soybean Powder, Cooking Rice Wine, Koji (Barley)), Corn Syrup, Tomato Ketchup (Water, Tomato Paste, High Fructose Corn Syrup, Corn Syrup, Spirit Vinegar, Salt), Sugar, Onion Paste, Garlic, Red Pepper Powder, Pear Puree (Pear, Antioxidant(E300)), Cooking Rice Wine, Pineapple Puree, Sal, Water, Yeast Extract, Roasted Soybean Powder, Hydrolysed Wheat Protein, Seafood Extract Powder (Shrimp, Anchovy, Manila Clam).
Allergy Advice: For allergens, see ingredients in Bold.
May contain traces of Soya, Cereals containing Gluten, Peanuts, Fish, Crustaceans, Molluscs.
Avoid direct sunlight and keep in a cool place.
Keep refrigerated after opening.
How to cook Topokki
1. Prepare the sliced vegetables in advance.(Onion 20g, Cabbage 50g, Scallion 20g, fish cake(Odeng) 30g)
2. Boil rice cake(TTeok) 300g with water 100cc in the pan.
3. When rice cake is cooked, Add the Topokki sauce 150g and prepared vegetables.
4. After about 1minute, remove from the heat, then enjoy it.
Shipping Information
| Zone | Weight | Delivery Fee (RM) |
|---|---|---|
| West Malaysia | First 3.00 kg | 6.00 |
| Extra 1.00 kg | 2.00 | |
| East Malaysia | First 0.50 kg | 14.30 |
| Extra 0.50 kg | 5.10 | |
| MY | First 0.50 kg | 5.10 |