Description
This easy vegan Tteokbokki recipe features spicy Korean rice cakes simmered in a flavorful gochujang-based sauce, enhanced with optional vegan sausages and vegan “fish” cakes. Ready in just 20 minutes, it offers a comforting and authentic Korean street food experience with a vegan twist.
Ingredients
Sauce 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)
Main Ingredients
- 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)
Instructions
- Prepare the spicy sauce: In a small bowl, stir together the gochujang, maple syrup, soy sauce, minced garlic, and gochugaru until fully combined to create a flavorful spicy sauce.
- Simmer rice cakes: Transfer the sauce to a skillet or large saucepan. Add the Korean rice cakes and cover with 1 and 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat and let simmer uncovered for about 8 minutes.
- Add additional ingredients and continue simmering: After 8 minutes, stir in the green onions, vegan cocktail sausages, and vegan “fish” cakes if using. Continue to simmer for another 7-8 minutes or until the rice cakes are very tender and the sauce has thickened. If the sauce becomes too thick, add more water as needed to maintain the consistency.
- Serve and garnish: Divide the cooked Tteokbokki between serving bowls and top each with toasted sesame seeds for a nutty finish.
- Storage and reheating: Tteokbokki can be stored in the refrigerator for up to 2 days. To reheat, warm it over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce has thickened too much during storage.
Notes
- For authenticity and added flavor, vegan “fish” cakes can be homemade or store-bought as per preference.
- This dish is traditionally quite spicy; adjust gochugaru quantity based on your spice tolerance.
- Maple syrup can be substituted with granulated sugar if preferred.
- Use fresh Korean rice cakes for best texture; frozen rice cakes should be thawed before cooking.
- If vegan cocktail sausages or fish cakes are not available, you can omit them or substitute with other vegan protein options.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
