‘88 Seoul Topokki

// 조리방법/ COOKING DIRECTION/ 1. 떡, 분말스프, 건더기를 용기에 넣어 주세요 Put rice cake, soup base, and dried flake in bowl. 2. 물 3/4컵 (150ml)을 붓고 잘 저어 주세요. Pour 3/4 cup (150ml) of water and stir well. 3. 뚜껑을 살짝 덮고 1000W 전자레인지에 2분 30초 동안 데워 주세요. Place the lid loosely on the bowl and microwave on HIGH (1000 W) for 2 minutes 30 seconds, 4. 완성된 떡볶이를 골고루 섞어서 드세요. Stir well and enjoy! ※ 조리시 뜨거운 물에 게이지 않도록 주의 하십시오. 물이 끓어 넘칠 수도 있으니 주의 하시 Caution: Contents are hot after heating. Handle with Please note that water may bol RICE CAKE.RICE, SALT, ETHYL ALCOHOL, CHICORY DIETARY FIBEI, CITRIC ACID. SOUP BASE-SUGAR, DRIED RED PEPPER POWDER, SALT, MONOSC DIUM L-GLUTAMATE, SOY SAUCEISOTHIN WHEAT, SALT), DEXTRIN, GLUTINOUS RICE FLOUR, ONION POWDEF, GARLIC POWDER, OLEORESIN PAPIRINAL DRIED FLAKE-GREEN ONION. CONTAINS SOY, WHEAT, GLUTEN. "MANUFACTURED IN A FACILITY THAT ALSO PROCESSES SESAME, EGG, MILK, FISH, MOLLUSCS, SHELLFISH CRUSTACEAN, GLUTEN CEREALS, TREE NUTS, PEANUT AND SULPHITES. INGRÉDIENTS: GATEAU DE RIZ-RIZ, SEL, ALCOOL ETHYLIQUE, FIBRE ALIMENTAIRE DE CHICORÉE, ACIDE CITRIQUE BASE DE SOPE-SUCRE, POUDRE DE POIVRON ROUGE SÉCHE, SEL, L-GLUTAMATE MONOSODIQUE SAUCE SOJA (SOJA, BLE, SEL), DEXTRINE, FARINE DE RIZ GLUTINEUX POUDRE D'AIL, PAPRIKA OLEORÉSINE. FLOCON SECHE - OIGNON VERT. *CONTIENT SOJA, BLE, GLUTEN. 원료명: 쌀떡-쌀, 정제염, 주정, 치커리식이섬유, 구연산, •분말스프-정백당, 고춧가루, 정제염, L-글루탐산나트륨, 간장(대두, 소맥, 정제염), 덱스트린, 찹쌀가루, 양파분말, 마늘분말, 파프리카추출색소. 건더기·대파. (WARNING) 떡과 함께 포장된 선도유지제는 식용이 아니므로 드시지 마십시오. Do not sat oxygen absorber in rice cake package. Keep out of reach of children W www.wangfood.com wangandsurasang suras food 공급을 삼진글로웰레 WANG GIG