Name: Vegan Tteokbokki (떡볶이) with Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 2 1/2 cups (590 ml) low-sodium vegetable broth (homemade or store-bought); 3 green onions, roughly chopped; white and green parts separated; 1/4 head napa cabbage, thinly sliced; 2 carrots, peeled and sliced; 1 tablespoon minced garlic (3 to 5 cloves); 2-3 tablespoons gochujang (Korean red pepper paste); 1 tablespoon gochugaru (Korean red pepper flakes; optional); 2 tablespoons low-sodium tamari or soy sauce; 1 teaspoon cane or coconut sugar; 4 ounces shiitake mushrooms, chopped into bite-sized pieces; 16 ounces (450 g) Korean rice cakes (thawed if frozen); 1 1/2 teaspoons toasted sesame oil (optional); sesame seeds, for garnish (optional)

Vegan Tteokbokki (떡볶이) with Vegetables

pan of cooked tteokbokki with sesame seeds on marble background

Print Recipe

★★★★★

4.9 from 12 reviews

This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.

Author: Caitlin Shoemaker
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 minutes
Yield: Serves 2 to 4 1x
Category: Main
Method: Stovetop
Cuisine: Korean

Ingredients

Scale

2 1/2 cups (590 ml) low-sodium vegetable broth (homemade or store-bought)
3 green onions, roughly chopped; white and green parts separated
1/4 head napa cabbage, thinly sliced
2 carrots, peeled and sliced
1 tablespoon minced garlic (3 to 5 cloves)
2–3 tablespoons gochujang (Korean red pepper paste)
1 tablespoon gochugaru (Korean red pepper flakes; optional)
2 tablespoons low-sodium tamari or soy sauce
1 teaspoon cane or coconut sugar
4 ounces shiitake mushrooms, chopped into bite-sized pieces
16 ounces (450 g) Korean rice cakes (thawed if frozen)
1 1/2 teaspoons toasted sesame oil (optional)
sesame seeds, for garnish (optional)

Instructions

Add the vegetable broth to a deep pan or pot and bring to a simmer over high heat. Add the cabbage, white parts of the green onions, carrot, and garlic; reduce the heat to medium-low and simmer for 2 to 3 minutes.
Stir in the gochujang (paste), gochugaru (flakes), tamari, and sugar. Add the mushrooms and simmer for an additional 1 to 2 minutes.
Add the rice cakes to the pan/pot and simmer for 15-20 minutes, stirring occasionally. The rice cakes will soften and grow a larger, while the sauce will decrease and thicken.
Turn the heat off and stir in the green onions and sesame oil (optional). Top with sesame seeds, then serve warm.

Notes

Substitutions: there is no substitute for the rice cakes, gochujang, or gochugaru. Please see the links above for my personal recommendations.
I recommend using freshly made or refrigerated rice cakes – frozen are okay, but shelf-stable ones can be very dry.

Keywords: vegan tteokbokki, healthy tteokbokki, vegan korean food, vegan korean recipes, korean rice cakes, spicy rice cakes, topokki

Find it online: https://frommybowl.com/vegan-tteokbokki/