Pulmuone Rose Topokki Rice Cake (420G)

Wheat Flour Cakes: Wheat Flour, Water, Contains 2% Or Less Of: Trehalose, Wheat Gluten, Salt, Rice Bran Oil, Polyglycerol Esters of Fatty Acids, Soy Lecithin, Tocopherols (To Protect Quality).
Rose Sauce: Water, Milk Cream, Sugar, Red Pepper Powder, High Fructose Corn Syrup, Whey Powder, Corn Syrup, Soy Sauce (Water, Defatted Soybeans, Salt, Wheat, Ethyl Alcohol [To Protect Quality]), Contains 2% Or Less Of: Salt, Modified Corn Starch, Garlic, Wheat Gluten, Maltodextrin, Disodium Guanylate, Disodium Inosinate, Black Pepper Powder, Anchovy, Paprika Oleoresin (For Color), Yeast Extract, Turmeric, Coriander, Dextrin, Cumin Seed Powder, Soybeans, Fenugreek Powder, Fennel Powder, Ginger Powder, Celery Powder, Cinnamon Powder, Nutmeg Powder, Clove Powder, Guar Gum, Cardamom Powder.

Contains: Wheat, Soybeans, Milk, Fish (Anchovy).

Per Serving (210g)
Calories: 450kcal
Fat: 7.0g
Saturated Fat: 4.0g
Trans Fat: 0.0g
Cholesterol: 10.0mg
Sodium: 1080.0mg
Carbohydrates: 87.0g
Dietary Fiber: 3.0g
Sugar: 14.0g
Protein: 8.0g
Vitamin D: 0.0mcg
Iron: 0.0mg
Calcium: 37.0mg
Potassium: 278.0mg

Korea

Cooking Direction Per Serving:
1) Rinse Wheat Flour Cake in cold water.
2) Add 200mL(about 4/5 cup) of milk, Cheese filled Rpse Sauce, and Wheat Flour Cake into a pan. Cook over medium heat for 4-5 minutes while stirring well.

Tip: Add toppings of your choice such as fish cakes, boiled eggs or vegetables.