Vegetarian Tteokbokki Recipe Easy and Delicious Guide

If you’re craving a comforting, spicy, and utterly delicious Korean street food but want to keep it vegetarian, this Vegetarian Tteokbokki recipe is exactly what you need. Tteokbokki, traditionally made with chewy rice cakes and a fiery chili sauce often containing fish-based ingredients, can easily be adapted to suit a vegetarian lifestyle without sacrificing flavor.

This dish is perfect for cozy dinners, snack times, or when you want to impress friends with something vibrant and unique. It’s hearty, saucy, and packed with umami goodness thanks to the combination of gochujang and savory vegetables.

In this recipe, we focus on plant-based ingredients and a rich sauce that delivers the authentic spicy-sweet taste you love. Whether you’re a seasoned Korean food fan or a curious foodie eager to try something new, this vegetarian take on tteokbokki will become a staple in your recipe collection.

Plus, it’s easy to make with common ingredients and can be customized with your favorite veggies.

Why You’ll Love This Recipe

Vegetarian Tteokbokki is a delightful blend of textures and flavors. The chewy rice cakes soak up the spicy and slightly sweet sauce, while the added vegetables bring freshness and crunch.

This dish is:

• Easy to prepare: You only need a handful of ingredients and about 30 minutes to get this on your table.
• Customizable: Add mushrooms, cabbage, or carrots to make it your own.
• Perfectly balanced: The sauce has a delightful kick from gochujang, balanced by sweetness and depth from soy sauce and garlic.
• Great for any occasion: Serve it as a snack, appetizer, or main dish.
• Vegan and vegetarian friendly: No animal products required, making it suitable for many diets.

Ingredients

• 500g Korean rice cakes (tteok) – available at Asian markets or online
• 1 tablespoon vegetable oil
• 3 cups water or vegetable broth – for more flavor, use broth
• 3 tablespoons gochujang (Korean red chili paste) – adjust based on spice preference
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sugar or maple syrup
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 medium carrot, julienned
• 1 cup cabbage, chopped (Napa cabbage works best)
• 100g mushrooms, sliced (shiitake or button mushrooms)
• 2 green onions, chopped (for garnish)
• Toasted sesame seeds (optional, for garnish)
• 1 teaspoon sesame oil (optional, for finishing)

Equipment

• Large skillet or wide pan with lid
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Serving bowls or plates

Instructions

1. Prepare the rice cakes: If using refrigerated or frozen rice cakes, soak them in warm water for 10-15 minutes to soften. Drain and set aside.
2. Heat the oil: In a large skillet or pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add vegetables: Stir in the carrots, cabbage, and mushrooms. Cook for 5 minutes until the vegetables start to soften but still retain some crunch.
4. Mix the sauce: In a bowl, whisk together the gochujang, soy sauce, sugar, and 3 cups of water or vegetable broth until smooth.
5. Combine and simmer: Pour the sauce mixture into the pan with vegetables. Bring to a gentle boil.
6. Add rice cakes: Add the softened rice cakes to the pan. Stir gently to coat them with the sauce. Reduce heat to medium-low and cover with a lid.
7. Cook until tender: Let it simmer for about 10-15 minutes, stirring occasionally to prevent sticking. The sauce should thicken and the rice cakes become tender and chewy.
8. Finish and garnish: Once cooked, drizzle 1 teaspoon of sesame oil over the dish (if using). Sprinkle chopped green onions and toasted sesame seeds on top before serving.
9. Serve hot: Enjoy your vegetarian tteokbokki straight from the pan or transfer to a serving dish.

Tips & Variations

“For an extra depth of flavor, try adding dried kelp (dashima) or shiitake mushroom broth to your base liquid. This adds an umami boost while keeping it vegetarian.”

• Adjust spice level: If you prefer less heat, reduce the gochujang or add a bit more sugar to balance.
• Add protein: Include firm tofu cubes or boiled eggs if you want extra protein.
• Vegetable swaps: Feel free to add zucchini, bell peppers, or spinach for variety.
• Make it vegan: Use maple syrup or agave instead of sugar and ensure your gochujang is vegan-friendly.
• For crunch: Top with crushed roasted peanuts or fried shallots.

Nutrition Facts

Serving Suggestions

Vegetarian tteokbokki is delicious on its own, but you can elevate your meal with a few accompaniments:

• Serve with a side of steamed or sautéed greens for a fresh contrast.
• Pair with a light soup, such as low calorie vegetable soup, to balance the richness.
• Enjoy alongside a bowl of steamed rice or Korean-style pickled vegetables (kimchi – if you eat fermented foods).
• For a sweet finish, try a vegetarian date cake to complement the spicy flavors.

Conclusion

This vegetarian tteokbokki recipe is a wonderful way to enjoy one of Korea’s most beloved street foods in a plant-based form. By using simple ingredients and a flavorful homemade sauce, you can recreate the iconic spicy, chewy dish at home with ease and confidence.

It’s perfect for those who want to savor bold flavors without any animal products, and the versatility lets you customize it to your preference.

Whether you’re making it for a quick weeknight dinner or a special gathering, this recipe will please both vegetarians and omnivores alike. Plus, it pairs beautifully with other vegetarian dishes and can be part of a vibrant, healthful meal plan.

Don’t forget to explore more easy and delicious vegetarian recipes on our site like Instant Pot Vegetarian Recipes Indian Food Lovers Adore or Vegetarian Tex Mex Recipes for Easy Weeknight Dinners to expand your culinary horizons.

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