Vegan TTEOKBOKKI Spicy Korean Rice Cakes Recipe (Authentic Korean Street Food)

gochujang

🥗Healthier: red pepper flakes + miso

💰Cheaper: chili paste

Red pepper flakes + miso offer a similar flavor profile with less sugar.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh provides a firmer texture while chickpeas are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

sugar

🥗Healthier: maple syrup

💰Cheaper: honey

Maple syrup adds sweetness with a unique flavor.

If rice cakes are frozen, soak in cold water for 5-10 minutes to separate.

In a large wok or pot, add water and bring to a boil; alternatively, use low sodium vegetable broth or make kelp broth by boiling dry kelp pieces for 20 minutes or using kelp powder in water.

Chop cabbage and onion; add to the boiling kelp broth.

Add carrots and any other desired vegetables to the broth.

In a bowl, mix gochujang, kochu kochukaru, soy sauce, agave nectar, and minced garlic to create the sauce.

Once the rice cakes are separated, add them to the pot along with puffed tofu pieces.

Pour the sauce over the rice cakes and tofu; mix well.

Optionally add sake to enhance flavor; mix again.

Bring the mixture to a boil, then reduce heat to medium-low and cook for 15-20 minutes until rice cakes are tender and sauce thickens.

Add half of the chopped green onions and mix in; continue cooking until sauce thickens further.

Serve topped with sesame seeds and remaining green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens