Name: Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 tbsp gochujang; 2 tbsp maple syrup (or granulated sugar); 1 tbsp soy sauce; 1 clove of garlic (minced); 1/4 tsp gochugaru (Korean chili powder); 10 ounces Korean rice cakes; 1 and 1/2 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 tsp toasted sesame seeds (for topping)

Jump to Recipe· 4.2 from 60 reviews

If you have a craving for something delightfully spicy, chewy, and utterly comforting, then you’re in for a treat with this Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe. This classic Korean street food gets a compassionate vegan twist without compromising an ounce of its signature flavor and heat. Every bite bursts with rich, mildly smoky gochujang heat balanced beautifully by a subtle sweetness and the satisfying chew of soft rice cakes that soak up all the saucy goodness. Trust me, whether you’re a seasoned Korean food lover or a curious foodie, this recipe will win your heart and have you coming back for more.

Ingredients You’ll Need

A white bowl with a rough brown rim holds five separated layers of ingredients: a dark soy sauce with small chopped garlic, a thick bright red paste with some small white bits on top, a white granulated layer resembling sugar or salt, a dark chili powder sprinkled with red chili flakes, and a dark brown slightly oily layer. Next to the bowl, there is a small white bowl filled with finely chopped green onions, and a white dish holding long white rice cakes. The setup is on a white marbled surface with a folded blue-gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Simple, wholesome ingredients shine here, creating layers of flavor and perfect texture with every bite. Each element has a role, from the spicy depth of the gochujang to the chewy, comforting rice cakes, making this dish both a sensory and culinary delight.

Gochujang (2 tbsp): A fermented red chili paste that gives tteokbokki its iconic spicy, sweet, and savory flavor.
Maple syrup or granulated sugar (2 tbsp): Adds a gentle sweetness that balances the heat and deepens the sauce’s richness.
Soy sauce (1 tbsp): Enhances umami and adds a subtle saltiness to round out the sauce.
Garlic (1 clove, minced): Infuses a mild pungency and warms up the whole dish.
Gochugaru (1/4 tsp): Korean chili powder that brings a smoky heat and vibrant color.
Korean rice cakes (10 ounces): Chewy and tender, these rice cakes are the star ingredient soaking up all the luscious sauce.
Water (1 and 1/2 cups): Necessary to simmer the rice cakes and develop the sauce’s perfect consistency.
Vegan cocktail sausages (5 ounces, optional): Adds a savory, meaty texture that complements the spicy sauce.
Vegan “fish” cakes (optional): Brings that authentic street food vibe with plant-based protein and subtle savory notes.
Green onions (1 stalk, cut into 2-inch strips): Freshens the dish with a mild onion flavor and a pop of green color.
Toasted sesame seeds (1 tsp, for topping): Nutty crunch that finishes the dish with a lovely texture contrast.

How to Make Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe

Step 1: Prepare the Spicy Sauce

Start by combining the gochujang, maple syrup, soy sauce, minced garlic, and gochugaru in a small bowl. Stir these together until they form a smooth, vibrant sauce that packs a punch of flavor. This sauce is the soul of your tteokbokki, marrying sweet, spicy, and umami notes in perfect harmony.

Step 2: Simmer the Rice Cakes in Sauce

Transfer your spicy sauce to a skillet or large saucepan. Add the Korean rice cakes, then pour in the water, making sure the rice cakes are just covered. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat and let it simmer uncovered for about 8 minutes. This simmering softens the rice cakes and allows them to absorb some of that incredible sauce.

Step 3: Add Vegan Sausages, Fish Cakes, and Green Onions

After the initial simmer, stir in the green onions along with the optional vegan cocktail sausages and vegan “fish” cakes if you’re using them. Continue to let everything simmer for another 7-8 minutes. By this time, the rice cakes should be wonderfully tender and the sauce thickened to a sticky, luscious consistency. If the sauce seems too thick, simply add a splash more water to get it just right.

Step 4: Serve and Garnish

Once your tteokbokki is perfectly saucy and tender, scoop it into bowls and sprinkle the toasted sesame seeds over the top. These little seeds add the perfect nutty crunch that elevates every bite. Now it’s ready to be enjoyed!

How to Serve Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe

The dish shows a bowl of bright orange rice cakes covered in a shiny, thick red sauce, with small white sesame seeds and chopped green onions sprinkled on top. The rice cakes are cylinder-shaped and soft-looking, piled evenly in the bowl. The bowl is white, sitting on a white marbled surface with a blue cloth underneath. In the background, a small white bowl with green chopped onions sits on a wooden block next to a metal cleaver knife. A wooden spoon with white sesame seeds lies beside the bowl on the marbled surface. Light wooden chopsticks rest on the bottom right corner near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While toasted sesame seeds are a classic finish, you can get creative by adding a drizzle of toasted sesame oil for extra aroma or a sprinkle of finely sliced fresh chili peppers to intensify the heat. A few additional sliced green onions or crushed seaweed flakes also add freshness and a hint of oceanic flavor.

Side Dishes

Tteokbokki is wonderfully satisfying on its own but pairs beautifully with some light, refreshing sides. Think crisp cucumber kimchi, steamed broccoli, or simple pickled radishes. For a heartier meal, consider serving with a bowl of warm steamed rice or vegan japchae noodles on the side to balance the spicy kick.

Creative Ways to Present

For a fun and inviting presentation, serve tteokbokki in individual stone bowls or colorful ceramic dishes. Layering vegan fish cakes and sausages on top before garnishing makes the dish visually appealing and exciting to dive into. Also, it works great as finger food at parties when served with small skewers.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe keeps well in an airtight container in the fridge for up to 2 days. The rice cakes tend to absorb more sauce as they rest, making them even more flavorful.

Freezing

While you can freeze this dish, keep in mind that the texture of rice cakes can change when frozen and thawed. If you choose to freeze, place leftovers in a freezer-safe container and consume within 1 month for best taste, thawing overnight in the fridge before reheating.

Reheating

Reheat gently over medium heat on the stove, stirring occasionally to prevent sticking. Add a splash of water to loosen the sauce as needed, ensuring the rice cakes don’t get too dry or tough. Reheating brings back that delightful chew and rich spice perfectly.

FAQs

Can I make this Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe gluten-free?

Absolutely! Just ensure the gochujang and soy sauce you use are certified gluten-free, as some brands may contain wheat. Gluten-free tamari is a great soy sauce alternative to keep the dish both tasty and safe.

What if I can’t find Korean rice cakes?

If Korean rice cakes aren’t available locally, look for them in Asian grocery stores or online. Alternatively, you might experiment with other chewy rice noodles or mochi, but the texture and cooking time will differ.

How spicy is this Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe?

This recipe carries moderate heat from the gochujang and gochugaru but balances it with sweetness. Adjust the level of spiciness by adding more or less chili powder or using a milder gochujang if you prefer less heat.

Can I skip the vegan sausages and fish cakes?

Yes! The vegan sausages and fish cakes are optional and can be omitted for a simpler dish. You’ll still get that fantastic classic flavor from the spicy sauce and chewy rice cakes.

What are some good beverages to pair with this dish?

Spicy and bold flavors in tteokbokki pair wonderfully with cooling drinks like iced barley tea, coconut water, or a crisp light lager. If you want something non-alcoholic, a lightly sweetened lemon tea works beautifully to balance the heat.

Final Thoughts

There is something truly special about digging into a warm bowl of Easy Vegan Tteokbokki (Spicy Korean Rice Cakes) Recipe that comforts your soul and wakes up your taste buds all at once. Whether for a quick weeknight meal or sharing with friends, this dish is an unbeatable way to experience the vibrant flavors of Korean cuisine in a compassionate, plant-based way. So grab that skillet, get your ingredients together, and dive in—you’re going to love every spicy, chewy bite!