My Plantiful Cooking

menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
subscribe
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
×
Home » Recipes » Vegan Gluten-free Recipes

Published: Mar 1, 2025 by Jim Mee Sha · This post may contain affiliate links · Leave a Comment

Vegan Tteokbokki (spicy rice cakes)

Jump to Recipe

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!

Holding a bowl of vegan tteokbokki served with chopsticks.

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.

Jump to:
  • 💚Why you will love vegan tteokbokki 
  • 🤔What is tteokbokki 
  • 🌶️What you will need 
  • ✨Variations and add-ins
  • 🔪How to make vegan tteokbokki
  • ✅Helpful tips 
  • 🥟How to serve 
  • ❄️Storing suggestion 
  • ❔Commonly asked questions
  • 🍽️More vegan noodles dishes
  • 📖 Recipe

💚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 

Ingredients needed like rice cakes, broth, sugar, garlic, soy sauce, chili flakes, and gochujang.
  • 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

Soaking rice cakes in a bowl of water with a blue teacloth beside.

Step 1: Soak rice cakes in warm water for 10 minutes. (Omit if fresh rice cakes are used.)

Cooked garlic in a non-stick pan.

Step 2: Heat some oil in a pan, and add garlic. Fry until fragrant, about a minute.

Uncooked rice cakes in gochujang sauce in a non-stick pan.

Step 3: Add broth along with gochujang and the rest of the seasonings. Bring the mixture to a gentle simmer.

A bowl of tteokbokki served with chopsticks with green onion and sesame seeds beside.

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.

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.

A bowl of tteokbokki topped with sesame seeds and green onion served with chopsticks.

🥟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

What type of rice cakes should I use for tteokbokki?

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.

Do I have to soak tteokbokki 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.

How do I thicken the tteokbokki sauce?

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.

Is tteokbokki gluten-free?

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. 

A bowl of tteokbokki served with chopsticks with sesame seeds and green onion beside.

🍽️More vegan noodles dishes

  • A bowl of peanut butter noodles served with chopsticks with sriracha beside.
    Creamy Peanut Sauce Rice Noodles
  • A plate of noodles served with black bean sauce with a pair of chopsticks beside.
    Vegan Jjajangmyeon (Korean black bean sauce noodles)
  • A plate of pad see ew with pair of chosticks, sambal, and soy sauce beside.
    Vegan Pad See Ew (with tofu)
  • A bowl of miso ramen with a pair of chopsticks, minced tofu, and carrot beside.
    Simple Vegan Miso Ramen (with minced tofu)

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

A bowl of tteokbokki served with chopsticks with chopped green onion and sesame seeds beside.

Vegan tteokbokki (spicy Korean rice cakes)

Meesha
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. You’ll only need 7 simple ingredients and 30 minutes to whip up this comforting dish!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course, Side Dish
Cuisine korean
Servings 4 servings
Calories 355 kcal

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
Prevent your screen from going dark

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

*Korean rice cakes - These cylindrical rice cakes are made from glutinous rice flour, giving them a chewy, bouncy texture. If using frozen or refrigerated rice cakes, soak them in hot water for around 10 minutes to slightly rehydrate them.  
 
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.
  • 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

Calories: 355kcalCarbohydrates: 73gProtein: 3gFat: 7gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 850mgPotassium: 76mgFiber: 0.3gSugar: 8gVitamin A: 485IUVitamin C: 3mgCalcium: 10mgIron: 0.3mg

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.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

More Vegan Gluten-free Recipes

  • A stack of tortillas on a plate lined with a white checkered teacloth.
    Red Lentil Tortilla Wraps
  • A bowl of tom kha on a plate served with a ceramic spoon with lime wedges and another bowl of curry beside.
    Vegan Tom Kha (with tofu)
  • A plate of tofu scramble served with a fork.
    Silken Tofu Scramble
  • A bowl of millet porridge served with spoon with a cup of coffee beside.
    Creamy Millet Porridge
5 from 1 vote (1 rating without comment)

Join the discussion ! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

❄️Vibrant Vegan Summer Recipes

  • A stack of 4 patties on a wooden board with buns, red onion and lettuce in the background.
    Juicy Vegan Chicken Burger Patties
  • Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
    Japanese Wakame Seaweed Salad
  • Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
    Meaty Vegan BBQ Ribs (seitan ribs)
  • A plate of cucumber tomato corn salad with a fork beside.
    Tomato Cucumber Corn Salad
  • A plate of cucumber salad served with chopsticks with sesame seeds and chili flakes beside.
    Spicy Asian Cucumber Salad
  • Pasta salad in a white bowl with fork. There are cherry tomatoes and black peppercorns in the background.
    Easy High Protein Pasta Salad

💚Reader's favorites

  • A plate of chickpea pasta with a fork, cilantro and chili flakes beside.
    Creamy Chickpea Pasta Sauce
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup
  • Dipping a piece of rice paper rolls in soy sauce.
    Crispy Air Fryer Rice Paper Rolls
  • A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.
    Stir-fry Noodles with Oyster Sauce
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
    Rich Peanut Butter Powder Cookies (PB2 cookies)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Plantiful Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.