The Best Vegan Tteokbokki Recipe You’ll Ever Try

This Vegan Tteokbokki Recipe takes me straight back to my childhood. I remember standing on the bustling streets of Seoul, clutching a tiny paper plate piled high with chewy rice cakes in that spicy, sweet sauce. Have you ever tasted something that instantly brought back a flood of memories? That’s exactly what this dish does for me. It has the perfect balance. Spicy enough to keep things exciting, sweet enough to soothe the heat, and chewy enough that you keep going back for just one more bite. Plus, I’ve added my mom’s secret ingredient to take it up a notch. If you’ve never made Korean spicy rice cakes at home before, get ready. Your taste buds are in for something seriously addictive.

WHY YOU WILL LOVE THIS RECIPE

• One-pot wonder – Everything simmers together in one pot, which means less cleanup and more flavor.
• Incredible texture – Those chewy rice cakes get perfectly coated in a thick, spicy sauce that clings to every bite.
• Sweet and spicy balance – It’s not burn-your-face-off hot, but it still brings the heat with just the right touch of sweetness.
• Umami overload – The combo of gochujang, mushroom seasoning, and tomato paste makes this deeply savory and totally satisfying.
• Veggie-powered – Mushrooms take center stage here, soaking up flavor and adding that meaty bite without any actual meat.
• Comfort food classic – This is Korean street food at its coziest, and now it’s in your kitchen. Yes, you can totally make this.

INGREDIENTS FOR THE BEST VEGAN TTEOKBOKKI

For the sauce

• 1 ½ cups water
• 2 tablespoons gochujang (Korean chili paste)
• 4 teaspoons sugar
• 1 tablespoon tomato paste (or ketchup)
• 1 teaspoon mushroom seasoning powder
• 1 tablespoon coconut aminos (or soy sauce)
• 2 teaspoons toasted sesame oil

For the veggies

• 4–5 shiitake mushrooms, stems removed, brushed clean
• 2 king oyster mushrooms (or your favorite mix of mushrooms)
• 1–2 teaspoons coconut aminos or soy sauce (for seasoning the sautéed mushrooms)
• A little neutral oil for cooking

For the rice cakes

• 1 pound (about 450g) Korean rice cakes (tteok), cylinder shape
• Rinsed and separated if they’re stuck together

For garnish

• A small handful of perilla leaves (or green onions), thinly sliced into ribbons
• Toasted sesame seeds or vegan furikake (seaweed-sesame mix)

STEP BY STEP INSTRUCTIONS

• STEP 1).
  Grab a medium pot and pour in the water. Add the gochujang, sugar, tomato paste, mushroom seasoning, coconut aminos, and sesame oil. Stir it all together until the sauce is nice and smooth. This pot is where all the magic happens, so make sure everything’s well mixed.
• STEP 2).
  Now let’s talk mushrooms. Brush off any dirt and chop them into bite-sized pieces. Heat a pan with a splash of oil over medium-high heat. Once it’s hot, toss in the mushrooms and sauté until they start to brown and smell amazing. Add a quick splash of coconut aminos or soy sauce, then stir again to coat. Turn off the heat and let the mushrooms soak up all that flavor.
• STEP 3).
  Add your beautifully browned mushrooms to the pot of sauce. Give it a stir so everything gets cozy together.
• STEP 4).
  Rinse the rice cakes under cold water and gently pull apart any that are stuck. No need to soak them unless they’re super dry. Toss them into the same pot with the sauce and mushrooms.
• STEP 5).
  Turn the heat on high and bring the pot to a boil. Once it’s bubbling, reduce the heat to medium and let it simmer uncovered. Stir occasionally so nothing sticks. After about 8 to 10 minutes, the rice cakes will start to soften and release starch, turning the sauce into a thick, glossy dream.
• STEP 6).
  While it simmers, stack the perilla leaves, roll them up, and slice into thin ribbons. If you’re using sesame seeds or furikake, get those ready too.
• STEP 7).
  Once the sauce is thick and the rice cakes are tender and chewy, turn off the heat. Transfer everything to a serving plate or bowl and top with your herb ribbons and sesame goodness.
• STEP 8).
  Serve right away while it’s piping hot and the sauce is still clinging to everything. Don’t wait too long or the rice cakes will start to firm up. Trust me, it’s best enjoyed fresh and saucy!

EXPERT COOKING TIPS FOR THE BEST VEGAN TTEOKBOKKI

• Sear those mushrooms first
  Seriously, don’t skip this. Giving them a quick sauté before adding them to the sauce adds depth and brings out their natural umami. It’s a small step that makes a big difference.
• Choose your rice cake wisely
  Not all tteok is created equal. I’ve tested a few, and some brands go mushy way too fast. Look for ones that hold their chew even after simmering—something firm, bouncy, and street-vendor approved.
• Don’t panic if the sauce looks watery
  At first, it’ll seem thin. But once those rice cakes start cooking, they release starch and turn that broth into a luscious, glossy sauce. Just give it time.
• Use a pot for more sauce, a pan for thicker results
  If you want a soupier version, stick with a pot. If you prefer your sauce thick and clingy, cook it in a wide pan so more liquid can evaporate. Totally up to your mood that day.
• No need to soak rice cakes unless they’re dry
  You’ll see a lot of recipes telling you to soak tteok in water. Honestly? I only do that if mine are dried out or a little tough. Most fresh or vacuum-packed ones just need a quick rinse and separation.

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

• Soy sauce substitute – Use coconut aminos if you’re avoiding soy. It has a similar salty-sweet vibe and works perfectly in the sauce and for seasoning the mushrooms.
• No mushrooms? – Try tofu, tempeh, or even eggplant slices if mushrooms aren’t your thing. Just be sure to pan-sear them for flavor.
• Can’t find gochujang? – Mix together red chili paste with a little miso and maple syrup to mimic that spicy-savory-sweet flavor combo. It won’t be exact, but it’ll still be tasty.
• No perilla leaves? – Go with fresh basil or mint for a unique twist, or stick to green onions if you want something simple and classic.
• Need it gluten-free? – Double-check that your gochujang and mushroom seasoning are gluten-free, and use gluten-free tamari or coconut aminos instead of regular soy sauce.

NUTRITION BREAKDOWN

• Calories – 420 per serving
• Protein – 7 grams
• Fat – 10 grams
• Carbohydrates – 75 grams
• Sugar – 12 grams
• Salt – 1,200 mg

Nutrition values are approximate and may vary based on specific brands and portion sizes.

If you’ve been craving something bold, cozy, and full of flavor, this vegan tteokbokki recipe is going to hit the spot. It’s one of those dishes that feels like a warm hug with a spicy kick that keeps things exciting. Whether you’re new to Korean cooking or already obsessed with it like I am, give this one a try. The chewy rice cakes, the deep umami sauce, the simplicity of one pot — it all comes together in the most comforting way. Trust me, once you make it, you’ll wonder why you didn’t do it sooner.