Craving a taste of Korean street food at home? This vegan tteokbokki features irresistibly chewy rice cakes smothered in a bold, spicy-sweet sauce packed with flavor. The best part? You’ll only need 7 simple ingredients and 30 minutes to whip up this comforting dish!
Pair it with classic Korean banchan, such as vegan japchae, tofu kimbap, or homemade vegan kimchi, for a satisfying meal!
Whenever I crave something warm and comforting, I always turn to Asian noodle dishes like tofu pho and vegan yakisoba, but lately, I’ve been obsessed with this classic tteokbokki! It’s bold, flavorful, and packs a spicy kick, making it the perfect dish to satisfy those cravings.
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💚Why you will love vegan tteokbokki
- Bold in flavors, fiery, and incredibly delicious
- A quick one-pan recipe ready in 30 minutes
- Highly customizable - make it spicy or mild, and feel free to add your desired add-ins!
🤔What is tteokbokki
Tteokbokki is a popular Korean street food, known for its chewy rice cakes simmered in a bold, spicy-sweet gochujang sauce. The classic version often includes fish cakes, scallions, and boiled eggs, creating a rich and filling dish.
While the spicy version is the most popular, there are many variations! Jjajang tteokbokki (black bean sauce) and Gungjung tteokbokki (soy-based stir-fry) are great non-spicy options, while Rose tteokbokki adds a creamy twist by using heavy cream and milk. For something extra hearty, Rabokki combines tteokbokki with ramen noodles.
🌶️What you will need
- Korean rice cakes (Garaetteok) – Cylindrical rice cakes made from glutinous rice flour, giving them a chewy, bouncy texture. They can be found in your local grocery store at the international aisle. You can also buy them online or in Asian markets.
- Gochujang – A fermented chili paste commonly used in Korean cooking. Available in the international aisle of grocery stores, Asian markets, or online.
- Soy sauce – Can be swapped with tamari or shoyu for a similar flavor.
- Gochugaru (Korean red chili flakes) – Adds heat and depth. Find it in Asian markets or online.
- Sugar - Any type of sugar works in this recipe. You can also use liquid sweeteners such as maple syrup.
See the recipe card for full information on ingredients and quantities.
✨Variations and add-ins
- Make it gluten-free – Use a certified gluten-free gochujang and soy sauce.
- Make rabokki – Replace half the rice cakes with 1 pack of instant ramen noodles for a heartier dish.
- Add protein – Try tofu puffs, pan-fried tofu, seitan chicken, or vegan sausages (I love using my vegan andouille sausages!).
- Load up on veggies – Great options include napa cabbage, regular cabbage, carrots, mushrooms, or zucchini.
- Fun toppings – Finish with vegan cheese, toasted sesame seeds, or chopped green onions for extra flavor.
🔪How to make vegan tteokbokki
Step 1: Soak rice cakes in warm water for 10 minutes. (Omit if fresh rice cakes are used.)
Step 2: Heat some oil in a pan, and add garlic. Fry until fragrant, about a minute.
Step 3: Add broth along with gochujang and the rest of the seasonings. Bring the mixture to a gentle simmer.
Step 4: Add the rice cakes and simmer for 10-15 minutes, or until they are tender and chewy. Top vegan tteokbokki with sesame seeds and green onion before serving!
✅Helpful tips
- Adjust the spice level – Want a spicier vegan tteokbokki? Add more gochugaru. For a milder version, use mild gochujang and skip the gochugaru.
- Control the sauce thickness – Reduce the broth by ¼–½ cup for a thicker sauce, or add more for a soupier tteokbokki.
- Serve immediately – Rice cakes firm up as they cool and are best served hot. However, you can reheat them in the microwave to soften them again.
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🥟How to serve
Here are some side dishes I love to pair with this vegan tteokbokki:
- Tofu dumplings (especially when dipped in the gochujang sauce!)
- Asian cucumber salad
- Tofu bulgogi or gochujang tofu for a higher protein option
- Drinks - roasted rice tea, green tea, iced lemon barley water
❄️Storing suggestion
Fridge - Leftover can be refrigerated for 3-4 days.
Reheating - You can either reheat on the stove or microwave. Add a splash of water if the sauce is too thick.
❔Commonly asked questions
For the best results, use cylinder-shaped rice cakes (garaetteok) with the perfect chewy, bouncy texture for tteokbokki. Sliced rice cakes can also work but cook faster, so you’ll need to reduce the cooking time.
Rice cakes come in fresh, refrigerated, or frozen forms. Fresh ones are ideal but hard to find, so refrigerated or frozen ones are great alternatives. To soften them, soak them in hot water before cooking.
It depends on the type of rice cakes you're using! Fresh rice cakes are already soft and can be used right away. But if you're using refrigerated or frozen ones, soak them in hot water for 10–20 minutes to rehydrate, as they tend to dry out.
The starch from the rice cakes naturally thickens the sauce as it simmers, so no extra thickeners are needed. Simply let it cook uncovered until it reaches your desired consistency.
If the sauce turns out too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water. Then, stir it in gradually until the sauce thickens to your liking.
Yes, it can be! Rice cakes are made from glutinous rice flour, making them naturally free from gluten. Just be sure to use gluten-free gochujang and gluten-free soy sauce.
🍽️More vegan noodles dishes
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📖 Recipe
Vegan tteokbokki (spicy Korean rice cakes)
Ingredients
- 1 lb Korean rice cakes garaetteok (450g)*
- 4 cloves garlic minced
- 2 ½ cups vegetable broth
- 3 tablespoons gochujang use gluten-free if needed
- 2 tablespoons sugar or sugar substitutes
- 1 tablespoon soy sauce or tamari/shoyu (us gluten-free if needed)
- 1-2 teaspoons gochugaru optional
Instructions
- Soak rice cakes in warm water for 10 minutes. (Omit if using fresh rice cakes)1 lb Korean rice cakes
- Heat ½ tablespoon of oil in a pan, and add garlic. Fry until fragrant, about a minute.4 cloves garlic
- Add broth along with gochujang and the rest of the seasonings. Bring the mixture to a gentle simmer.2 ½ cups vegetable broth, 3 tablespoons gochujang, 2 tablespoons sugar, 1 tablespoon soy sauce, 1-2 teaspoons gochugaru
- Add rice cakes and allow them to simmer for 10-15 minutes or until they are tender and chewy. Add more broth if needed.
- Top vegan tteokbokki with sesame seeds and green onion before serving!
Notes
- Adjust the spice level – Want a spicier vegan tteokbokki? Add more gochugaru. For a milder version, use mild gochujang and skip the gochugaru.
- Control the sauce thickness – Reduce the broth by ¼–½ cup for a thicker sauce, or add more for a soupier tteokbokki.
- Serve immediately – Rice cakes firm up as they cool and are best served hot. However, you can reheat them in the microwave to soften them again.
- Storing suggestions - You can refrigerate leftover tteokbokki for 3-4 days. Reheat in the microwave or stovetop, adding a splash of water if the mixture is too thick.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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