호로록 국볶이

Romanized Hororok Gukbokki

주식회사미정 · rice cakes · Distributor 씨제이제일제당㈜ · 8801007444369

ABCDE

Nutrition grade C (some values missing)

3 additives · 0 marked “Check”

Caloriesper 100 g216kcal

Grade & additive criteria

Nutrition grade C: a five-step A–E grade. More calories, sugars, saturated fat and sodium per 100 g lower it; more fiber and protein raise it. See grade & additive criteria

Nutrition facts (per 100g)

Calories216 kcal
Sodium331.8 mg
Carbohydrate48.8 g
Sugars8.5 g
Fat0.5 g
Trans fatNone0 g
Saturated fatLow0 g
Cholesterol0 mg
Protein3.8 g

Other products of the same kind

Picked from rice cakes on Jjikmeok. Order follows only the chosen measure (additive count or per-100 g (ml) value).

Fewest additivesLeast sugarLeast sodiumFewest calories

Some photos: Open Food Facts contributors (CC BY-SA, openfoodfacts.org)

Diet check automatic

Read automatically from the Korean ingredient list. This is not halal, vegetarian or vegan certification. Always check the package, and ask the maker if unsure.

Contains
Alcohol
Contains alcohol or alcoholic seasoning. May not be halal.
Found: ethyl alcohol 주정
Contains
Vegetarian
Not vegetarian: contains meat, fish, seafood or gelatin.
Found: anchovy fish/seafood 멸치
Contains
Vegan
Not vegan: contains animal products (e.g. meat, fish, egg, milk, honey).
Found: anchovy fish/seafood 멸치
Not found
Beef
No beef ingredients found.

Additives & ingredients to know 3 · tap for details

Note 1

High-fructose corn syrup

High-fructose corn syrupSugarNote

A fast-absorbed sugar; one of the main sources of added sugar. More about High-fructose corn syrup

액상과당(고과당 시럽)

Sources: JECFA evaluations (FAO/WHO) · Korea Food Additives Code (MFDS) · checked 2026-10-23

Common 2

Mixed preparation (혼합제제)

Mixed preparation (혼합제제)OtherCommon

A blend of several additives. The actual components are listed in brackets. More about Mixed preparation (혼합제제)

혼합제제

Sources: JECFA evaluations (FAO/WHO) · Korea Food Additives Code (MFDS) · checked 2026-10-23

flavor enhancer

flavor enhancerType only (name not listed)Common

The ingredient list names only the function (type) of this additive, not the substance. Korean labeling rules allow some additives to be listed by function only. Jjikmeok does not guess the substance.

향미증진제

Allergens

Automatic analysis can miss allergens. If you have an allergy, always check the package label.

Soybean Wheat Tomato

Ingredients (auto-translated)

* rice tteokbokki (300g×1 봉)- rice (imported)99.0%, refined salt, ethyl alcohol, mixed preparation (acidity regulator), * 국볶이 sauce (120g×1 봉)- 알찬 chili paste (gochujang) 그린{corn syrup, wheat flour (wheat: 미국, Australia), chili pepper seasoning (China), defatted soybean, refined salt}, corn syrup, purified water, high-fructose corn syrup, 다진 onion (onion: Korea), white sugar, 갈은 garlic, 무추출 concentrate, ethyl alcohol, mixed preparation (modified starch, dextrin), 베지터블씨즈닝, chili powder, tomato 케찹, kelp extract, anchovy 추출 concentrate, refined salt, flavor enhancer, * 동결 dried 중파 (1.5g×1 봉)- green onion 100% (China)

Partial automatic translation: about 78% of the Korean text matched our dictionary. Words left in gray are untranslated Korean. Always check the package.

Original Korean ingredient list

*쌀떡볶이(300g×1봉)-쌀(수입산)99.0%,정제소금,주정,혼합제제(산도조절제),*국볶이소스(120g×1봉)-알찬고추장그린{물엿,소맥분(밀:미국,호주산),고추양념(중국산),탈지대두,정제소금},물엿,정제수,액상과당,다진양파(양파:국산),백설탕,갈은마늘,무추출농축액,주정,혼합제제(변성전분,덱스트린),베지터블씨즈닝,고춧가루,토마토케찹,다시마엑기스,멸치추출농축액,정제소금,향미증진제,*동결건조중파(1.5g×1봉)-파100%(중국산)

Found by matching words in the ingredient list against Korea's 22 labeled allergens (22 counts oyster, abalone and mussel separately; grouped as shellfish it's 19, as on school meal menus).
All of these are permitted within Korea's standards (Food Additives Code). Use this to compare similar products.
Additives approved in Korea are used within legal limits. High/low uses the UK FSA traffic-light thresholds (per 100 g).
Nutrition grades and additive facts follow our published criteria only. Ads and affiliate links never affect what we show or the order of products.

See grade & additive criteria