Easy Vegan Tteokbokki Recipe: Spicy Korean Rice Cake Delight

Have you ever craved something spicy, savory, and a little sweet, all wrapped into one satisfying bite? If you’ve ever had Tteokbokki—Korean spicy rice cakes—then you know exactly what I mean. This dish brings all those flavors together, and it’s a street food classic in Korea. But here’s the best part: today, I’m going to show you how to make a vegan version of this delicious dish that will leave you craving more!

Tteokbokki is comfort food at its finest. It’s warm, spicy, and full of umami, with chewy rice cakes that soak up a flavorful sauce. As someone who grew up eating Tteokbokki from street vendors, I can tell you that it’s one of those dishes that just takes you straight back to those happy moments.

In this recipe, I’m keeping it simple, vegan-friendly, and full of flavor. Whether you’re making it for dinner or sharing with friends, this spicy Korean rice cake recipe will definitely impress!

At a Glance

Serves: 2-3
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Ingredients

For the Sauce

• 1.5 cups of water
• 2 tbsp of gochujang (Korean chili paste)
• 4 tsp of sugar
• 1 tbsp of tomato paste (or ketchup, if you prefer)
• 1 tsp of mushroom seasoning (or vegan bouillon powder)
• 1 tbsp of coconut aminos (as a substitute for tamari or soy sauce)
• 2 tsp of toasted sesame oil

For the Tteokbokki

• 200g of Korean rice cakes (tteok)
• 1 cup of shiitake mushrooms (stemmed and sliced)
• 1 cup of king oyster mushrooms (sliced)
• A bit of oil for sautéing mushrooms
• Optional: Vegan furikake (seaweed and sesame seed blend) for garnish
• Fresh herbs (like kinip or green onion) for garnish

Method

1. First, let’s make the sauce. In a pot, add 1.5 cups of water and turn on the heat. Stir in the gochujang, sugar, tomato paste, mushroom seasoning, coconut aminos, and toasted sesame oil. Mix it all together until it’s smooth and well combined. Don’t worry if it looks a bit watery at first; the rice cakes will help thicken it later.
2. While the sauce is heating up, it’s time to prepare the mushrooms. Heat a bit of oil in a pan over medium-high heat. Once hot, add the shiitake and king oyster mushrooms. Sauté them until they get a nice golden color and become fragrant. This step adds so much flavor to your mushrooms. When they’re ready, splash a little coconut aminos on them and let them cook for another 30 seconds. Then, set them aside for now.
3. Now, grab your tteok (Korean rice cakes). If they’re stuck together, just separate them gently. You don’t need to soak them unless they’re super dry. Rinse them quickly under water to remove any dust, then set them aside.
4. Next, add the rice cakes to your pot with the sauce. Turn the heat up to medium-high and bring it to a boil. Once it starts bubbling, reduce the heat to a simmer. Let it cook for about 5–10 minutes until the sauce thickens and the rice cakes soften. The sauce should cling to the rice cakes like a thick, spicy glaze.
5. After the sauce has thickened, stir in the sautéed mushrooms. Let them simmer in the sauce for a few more minutes. They’ll soak up all that delicious flavor!
6. While your tteokbokki is simmering, prepare your garnishes. Slice some kinip (or green onions, if you prefer) into thin strips. Roll the leaves tightly like a cigar, then slice them into thin ribbons. This will give your dish a beautiful, delicate garnish. If you want a little extra crunch and flavor, sprinkle some vegan furikake on top for a seaweed-sesame kick!
7. Once everything is cooked and the rice cakes are soft, serve your tteokbokki immediately. Spoon it onto a plate, drizzle over any extra sauce, and top with the kinip ribbons and a sprinkle of furikake.
8. That’s it! You’re done! Dig in while it’s hot and enjoy the spicy, savory goodness. The mushrooms add a rich, umami flavor that takes this dish to a whole new level. You’ll feel like you’re eating right from the streets of Korea!

Pro Tips

• If you like your tteokbokki extra spicy, add a little more gochujang or sprinkle some Korean red pepper flakes (gochugaru) into the sauce!
• To give your mushrooms even more flavor, try marinating them in a bit of coconut aminos before sautéing. It’ll add depth to the umami flavor.
• Tteokbokki tastes best fresh, so try to serve it immediately after cooking to get the most out of that delicious sauce!
• Want to make this dish even heartier? Try adding a handful of tofu or some sautéed vegetables, like bell peppers or carrots.

Vegan & Allergy-Friendly Alternatives

• Coconut aminos can be substituted with soy sauce or tamari, but make sure it’s gluten-free if you have sensitivities.
• You can use any type of mushroom you like—button mushrooms or portobellos work well if you can’t find shiitake or king oyster mushrooms.
• If you’re avoiding sesame oil, you can use another neutral oil, but toasted sesame oil adds a unique flavor that I really love in this dish.

Nutrition Facts

• Calories: Approximately 300-350 per serving
• Protein: 5g
• Fat: 10g
• Carbohydrates: 50g
• Sugar: 6g
• Salt: 800mg

Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.

Enjoy making your vegan tteokbokki, and don’t forget to let me know how it turns out!