Tteokbokki is a popular Korean dish made with chewy rice cakes cooked in a spicy and sweet sauce. It’s a favorite street food in Korea and loved by many around the world. If you’re looking for a plant-based version, this vegan tteokbokki recipe is perfect for you! It’s just as flavorful and satisfying, made with simple ingredients that are easy to find. Whether you’re new to Korean food or a big fan, this quick and easy vegan tteokbokki will be a hit.
A Beloved Korean Street Food
When I was a child in Korea, Tteokbokki was a favorite street food, loved by people of all ages. It was an affordable and popular snack that brought joy to everyone, from kids to the elderly. Back then, it wasn’t just a tasty treat—it was also a big part of Korean street food culture that brought people together.
Tteokbokki’s history goes back to the Joseon Dynasty when it was called “Yupki Tteokbokki.” Back then, it was made with stir-fried rice cakes and soy sauce. But in the 1950s and 1960s, the dish changed, and a sweet and spicy gochujang (red chili paste) sauce became the new standard. This modern twist made this spicy Korean rice cake dish the iconic street food it is today, loved by people in Korea and around the world.
Making Healthy Vegan Tteokbokki
In Korea, people love to make Tteokbokki by stir-frying chewy rice cakes in a delicious sauce, with gochujang (red pepper paste) as the main ingredient. The sauce perfectly blends sweetness and spiciness for a bold, satisfying flavor. Traditional recipes often include fish cakes and are topped with sesame seeds and green onions for extra texture and freshness.
After switching to a plant-based lifestyle over seven years ago, I’ve been reworking the traditional Korean Tteokbokki recipe to make it healthier. This means skipping refined sugar and avoiding processed ingredients like fish cakes. While I used to enjoy fish cakes, I chose to leave them out for health reasons. Many store-bought fish cakes are fried, high in cholesterol, and may contain additives, so it’s something to think about if you’re adding them to your dish.
Healthy Swaps for Vegan Tteokbokki
To replace fish cakes in my vegan Tteokbokki recipe, I use shiitake mushrooms, especially dried ones. When soaked and rehydrated, dried shiitake mushrooms have a chewy texture similar to meat or squid and are packed with health benefits. They also add extra chewiness to the dish. For the best results, I recommend soaking them overnight to let them absorb water and unlock their full flavor and nutrients.
To make my Tteokbokki even healthier, I add more vegetables like onions and carrots, blending them into the sauce for natural sweetness. Instead of refined sugar, I use healthier options like maple syrup or date sugar. These alternatives not only taste great but also let you experiment with different ingredients to find your favorite flavor.
Choosing the Right Korean Rice Cakes
The key to making great spicy vegan Tteokbokki is choosing the right Korean rice cakes. Look for the long, tube-shaped rice cakes made specifically for this dish. Avoid the oval-shaped ones, as those are usually used for soups.
Getting the perfect chewy texture can be tricky. Some rice cakes can get too soft and fall apart if overcooked. The goal is to keep them chewy and firm without letting them become mushy while cooking.
Simple Vegan Tteokbokki Recipe
Ingredients:
- 2-3 dried shiitake mushrooms (soaked in water overnight)
- 1 cup of water
- 3 cups rice cakes
- 2 tablespoons red pepper paste (gochujang)
- 1 teaspoon red pepper powder (gochugaru)
- 1/4 cup chopped sweet onion
- 1/2 stick of carrot, blended
- 1 green onion, chopped
- 1 tablespoon maple syrup
- 1/2 tsp of salt, adjust to taste
- Sesame seeds for garnish (optional)
Instructions:
To start making your vegan Tteokbokki, soak dried shiitake mushrooms overnight in water for full hydration, or use hot water to soak them for about 30 minutes. Once soft and plump, slice them thinly. Rehydrating the mushrooms gives them a chewy texture and rich flavor, perfect for the dish.
If using frozen rice cakes, soak them in warm water for 30 minutes to soften. This helps them thaw and ensures they stay chewy during cooking without becoming too hard.
Make the sauce by mixing gochujang (red pepper paste), gochugaru (red pepper powder), blended carrot, and maple syrup in a bowl. Stir well to combine all the flavors evenly.
In a pan, mix the soaked mushrooms and chopped onions with the sauce. Slowly add water while stirring to get the right sauce consistency. Cook on medium heat for 5-10 minutes until the sauce thickens. Then, add the rice cakes and simmer for another 5 minutes until they’re chewy and well-coated with sauce.
Finish the dish by garnishing it with chopped green onions and sesame seeds. This simple topping adds a fresh flavor and a light crunch to each bite.
Serve the Vegan Tteokbokki hot and enjoy! If you have leftovers, store them in the fridge and reheat in the microwave later. Fresh servings taste best, so dig in and enjoy this plant-based twist on a Korean classic!
Serving Tips for Enjoying Vegan Tteokbokki
After simmering the sauce, take the experience to the next level by using a portable gas stove right at the table. Add the rice cakes to the sauce and let them simmer while you eat. This interactive way of serving not only keeps the dish warm and flavorful. It also recreates the nostalgic feeling of enjoying street Tteokbokki in Korea. It’s a fun and cozy way to share a meal with family or friends, making the dining experience even more memorable.
Don’t miss another simple Korean recipe in my post: Kimchi Fried Rice!
