Vegan tteokbokki (spicy Korean rice cakes)

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

5 from 1 vote

Vegan tteokbokki (spicy Korean rice cakes)

This vegan tteokbokki features chewy rice cakes coated in a bold,spicy red sauce. You will only need 7 ingredients and 30 minutes to recreate thisclassic Korean street food at home.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Side Dish

Cuisine: korean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 355kcal

Author: Meesha

Ingredients

1 lb Korean rice cakes garaetteok (450g)*
4 cloves garlic minced
2 ½ cups vegetable broth
3 tablespoons gochujang **
2 tablespoons sugar or sugar substitutes
1 tablespoon soy sauce or tamari/shoyu (us gluten-free if needed)
1-2 teaspoons gochugaru optional; omit for less heat

Instructions

Soak rice cakes in warm water for 10 minutes. (Omit if using fresh rice cakes).
Heat ½ tablespoon of oil in a pan, and add garlic. Fry until fragrant, about a minute.
Add broth along with gochujang and the rest of the seasonings. Bring the mixture to a gentle simmer.
Add rice cakes and allow them to simmer for 10-15 minutes or until they are tender and chewy. Add more broth if the sauce thickens too much.
Top vegan tteokbokki with sesame seeds, sesame oil, and green onion before serving!

Notes

*Korean rice cakes (tteok) – Rice cakes come in different shapes, but it is recommended to use cylindrical-shaped ones (known as garae-tteok) in this recipe. Find it in groceries (at the international food aisle), Asian markets, or online.

**Gochujang – A fermented Korean red pepper paste. If you prefer a milder dish, go for mild gochujang.

Helpful tips

Gluten-free version – Rice cakes are typically gluten-free, but you can go for a certified gluten-free brand. Also, use gluten-free gochujang and soy sauce.
Thickness of broth – Adjust it to your personal preference. Reduce broth by ¼-½ cup for a thicker sauce or add more for a soupier tteokbokki.
Serve immediately – Rice cakes will firm up and turn stale as they cool. If it happens, reheat in the microwave or on the stove until chewy again.

Storing - Leftover vegetarian tteokbokki can be refrigerated in an airtight container for 3-4 days.

Reheating - To reheat on the stove, add tteokbokki into a pan with a splash of water. Heat on medium-low heat, stirring frequently. Alternatively, you can microwave tteokbokki with a splash of water at 15-second intervals, or until the rice cakes are warm and soft.

Nutrition