If you are looking for the very best vegan Tteokbokki recipe, look no further because I’ve got you covered! This Korean-inspired dish consists of chewy rice cakes cooked in a sweet and spicy Gochujang sauce. It takes just 20 minutes to prepare and is insanely easy!
This Korean dish is one of my favorite! It has the perfect combination of sweet and spicy and is loaded with flavor and texture!
This plant-based version features vegan cocktail sausages and tofu "fish" cakes for a meatier dish!
🥢 What is Tteokbokki?
Tteokbokki (떡볶이) is a popular Korean street food that consists of rice cakes simmered in a spicy red chili sauce. There are many variations of this dish, some can include cabbage, eggs, cheese, and more.
Here, we are preparing a vegan version!
🥣 How to Make Tteokbokki
Making Tteokbokki is as simple as dumping all of the ingredients in a skillet or pot, and letting it simmer for 15 minutes! It requires minimal ingredients and is very easy to prepare.
First, let's talk about the sauce, that is a key component of this Korean dish and brings most of the flavor. To prepare the Tteokbokki sauce, you will need:
- Gochujang - This Korean condiment is prepared with chili powder, fermented soybean paste, sugar, and salt. It's quite spicy and salty, think of it as a very spicy miso. You can find Gochujang in most Asian stores, or online.
- Maple syrup - To balance with the spiciness of this dish.
- Soy sauce - For extra umami and saltiness.
- Gochugaru - Also called Korean chili powder. Feel free to omit if you don't want the sauce too spicy.
- Rice cakes - Called Garaetteok, these long cylinders are prepared from rice flour and sometimes tapioca flour. You can find it in the frozen section of your local Asian store, or get dried rice cakes here.
- Vegan cocktail sausages - Totally optional, vegan cocktail sausages add a meaty component to this dish and bring a smoky flavor.
- Vegan "fish" cakes - Once again, this one is optional but highly recommended. You can use thinly sliced fried tofu, or tofu pouches (also called Inari Age).
- Green onions - For freshness.
- Sesame seeds - Used as a topping for decoration and to add a subtle nuttiness.
To make Tteokbokki, add the sauce ingredients and the rice cakes to a skillet and bring to a simmer. You want the rice cakes to be super tender, it should not be too chewy or hard.
Halfway through cooking, stir in the vegan sausages, fish cakes, and green onions, and let simmer for a few more minutes. The rice cakes will release starch as they cook and will help the sauce thicken.
- Where can I buy rice cakes? You should easily find rice cakes in Asian stores, sold dried, or frozen. If you have time, it's also possible to make your own, there are many recipes online.
- Is Tteokbokki very spicy? I would say it is mildly spicy. If you are not used to spicy dishes, you are probably going to find it quite spicy. You can adjust the spiciness by using less Gochujang and adjusting the saltiness to taste.
- Can I use sliced rice cakes? Yes, it will work just as well!
- How to reheat Tteokbokki? You can reheat Tteokbokki in a skillet or saucepan over medium heat. I usually add a couple of tablespoons of water as the sauce tends to thicken after a while.
This Korean-inspired dish is flavorful, spicy, comforting, and surprisingly easy to make! It makes a great weeknight dinner, and leftovers reheat very well!
Let me know in the comments if you try this recipe!
Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)
- 10 ounces Korean rice cakes
- 1 and ½ cup water
- 5 ounces vegan cocktail sausages optional
- one batch of vegan "fish" cakes optional, see notes
- 1 stalk green onions cut into 2-inch strips
- 1 teaspoon toasted sesame seeds for topping
- Prepare the spicy sauce: in a small bowl, stir together the sauce ingredients until fully combined.
- Transfer the sauce to a skillet or large saucepan. Add the rice cakes and cover with the water. Bring to a simmer and let simmer uncovered for about 8 minutes over medium heat.
- After 8 minutes, stir in the green onions, vegan cocktail sausages, and vegan "fish" cakes if using. Let simmer for another 7-8 minutes, or until rice cakes are very tender and the sauce has thickened. If the sauce is too thick, feel free to add more water.
- Divide between serving bowls and top with toasted sesame seeds!
- Tteokbokki will keep for up to 2 days in the refrigerator. Reheat over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce is too thick.
- 2 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 3 tablespoon water
- ¼ sheet of nori, cut into strips
- 1 clove of garlic, minced