Tteokbokki Recipe Vegan: Easy Spicy Korean Street Food

Tteokbokki is a beloved Korean street food known for its chewy rice cakes bathed in a spicy, sweet, and savory sauce. While traditionally made with fish cakes and anchovy broth, this vegan tteokbokki recipe offers a delightful plant-based twist that keeps all the bold flavors intact.

Whether you are vegan, vegetarian, or simply looking to explore new tastes, this dish is perfect for a comforting snack or a vibrant meal. The combination of chewy rice cakes, crisp vegetables, and a rich gochujang-based sauce creates an irresistible harmony that will keep you coming back for more.

Best of all, it’s easy to prepare with simple ingredients found in most grocery stores.

In this detailed recipe, you’ll learn how to make authentic vegan tteokbokki from scratch, including tips to customize the spice level and add your favorite veggies. Get ready to impress your friends and family with this colorful and flavorful Korean classic that’s entirely plant-based.

Why You’ll Love This Recipe

This vegan tteokbokki recipe is a fantastic way to enjoy the authentic taste of Korean street food without any animal products. The chewy texture of the rice cakes paired with a perfectly balanced sauce makes it utterly addictive.

It’s quick to prepare, budget-friendly, and adaptable to whatever you have on hand.

Plus, it’s naturally gluten-free if you use gluten-free gochujang and tamari, making it suitable for many dietary preferences. The dish also provides a wonderful base for adding extra vegetables or vegan protein like tofu or tempeh, making it a versatile meal option.

Looking for more vegan delights? Check out Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more comforting recipes.

Ingredients

• 300g Korean rice cakes (tteok) – cylindrical or sliced into bite-sized pieces
• 2 cups water or vegetable broth – for cooking the rice cakes and sauce base
• 3 tbsp gochujang (Korean red chili paste) – check for vegan-friendly brands
• 1 tbsp soy sauce or tamari – for added umami
• 1 tbsp maple syrup or sugar – balances the heat
• 1 tsp sesame oil – for a nutty aroma
• 2 cloves garlic, minced – adds depth
• 1 medium onion, sliced
• 1 medium carrot, julienned
• 1 cup cabbage, chopped
• 3 green onions, chopped (reserve some for garnish)
• 1 tbsp toasted sesame seeds – for garnish
• Optional: firm tofu cubes or vegan fish cakes for extra protein

Equipment

• Medium-sized saucepan or deep skillet
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring spoons and cups
• Serving bowl or plate

Instructions

1. Prepare the rice cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften. Fresh rice cakes can be used directly.
2. Make the sauce base: In your saucepan, combine water or vegetable broth, gochujang, soy sauce, maple syrup, minced garlic, and sliced onion. Stir well to dissolve the gochujang completely.
3. Bring to a boil: Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
4. Add rice cakes and vegetables: Drain the rice cakes and add them to the boiling sauce along with carrots, cabbage, and most of the green onions (reserve some for garnish).
5. Simmer and stir: Reduce heat to medium and cook for 8-10 minutes, stirring occasionally. The sauce should thicken and coat the rice cakes nicely. If the sauce gets too thick, add a splash of water to loosen it.
6. Add optional protein: If using tofu cubes or vegan fish cakes, add them in the last 3-4 minutes of cooking to warm through.
7. Finish with sesame oil: Remove from heat and stir in the sesame oil for a fragrant finish.
8. Serve hot: Transfer to a serving bowl, garnish with green onions and toasted sesame seeds, and enjoy immediately.

Tips & Variations

Tip: Adjust the spice level by adding more or less gochujang depending on your heat tolerance. You can also add a pinch of red chili flakes for extra kick.

Variation: Swap out vegetables for whatever you have on hand. Mushrooms, zucchini, or bell peppers work wonderfully in this dish.

Make it gluten-free: Use gluten-free tamari and check your gochujang label to ensure no wheat is included.

For a creamier sauce: Stir in a spoonful of vegan mayonnaise or cashew cream at the end for added richness.

Nutrition Facts

Serving Suggestions

Tteokbokki is traditionally enjoyed as a snack or light meal, but it pairs beautifully with other Korean dishes. Serve it alongside Vegetarian Swiss Chard Recipes for Healthy Meals or a simple bowl of steamed rice to balance the spicy flavors.

For an appetizer-style experience, try serving tteokbokki with crispy pan-fried dumplings or a fresh cucumber salad. This dish also works well as part of a vegan Korean feast including kimchi and Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes inspired dishes to keep things rich and inviting.

Conclusion

This vegan tteokbokki recipe is a fantastic introduction to Korean cuisine with a plant-based twist that everyone can enjoy. It’s full of flavor, simple to make, and endlessly adaptable.

Whether you’re cooking for yourself, family, or friends, this dish offers warmth and excitement in every bite. The combination of chewy rice cakes, spicy-sweet sauce, and fresh vegetables creates a dish that feels both comforting and exotic.

Don’t hesitate to experiment with ingredients and spice levels to make it your own. For more vegan recipes that bring diverse flavors to your table, explore the Soy Free Vegan Recipes for Delicious Plant-Based Meals or indulge in a sweet treat like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking and enjoy your delicious vegan tteokbokki journey!

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