Tteokbokki is one of those iconic dishes that defines Korean comfort food-spicy, chewy, and satisfying. Traditionally made with rice cakes and a sweet and spicy gochujang (Korean chili paste) sauce, it’s a beloved street food throughout South Korea. However, with the rise of vegetarian and plant-based eating, many are looking to recreate their favorite dishes in a way that suits their dietary needs.
This vegetarian version of tteokbokki keeps all the classic flavors and textures intact but swaps out the typical meat-based elements for plant-friendly alternatives. The result? A dish that’s just as rich, comforting, and delicious as the original, but with a lighter, cruelty-free twist.
Whether you’re already a fan of tteokbokki or looking to try something new, this vegetarian recipe offers the perfect balance of heat, sweetness, and umami. Ready to get started? Let’s break it down!
Tteokbokki Vegetarian Recipe
This vegetarian tteokbokki recipe takes all the essential flavors you love and gives them a plant-based makeover. Expect the same chewy rice cakes, a tangy, sweet sauce, and a vibrant kick of heat-all without any meat or seafood.
Ingredients Needed
Here’s what you’ll need for the dish:
- Rice Cakes (Tteok): The chewy, soft texture is essential for this dish. You can find these in most Asian grocery stores or online. Look for “tteokbokki tteok” or “garaetteok”, which are cylindrical rice cakes specifically used for tteokbokki.
- Vegetable Broth: For a rich, savory base, a simple vegetable broth will work beautifully. You can make your own, or buy a store-bought one (ensure it’s vegan).
- Gochujang (Korean Red Chili Paste): This is the star of the show. Gochujang provides the deep umami and spicy heat that tteokbokki is known for. You’ll want to look for the vegan version (some may contain fish or anchovy paste).
- Gochugaru (Korean Red Chili Flakes): For an added depth of heat and color. Gochugaru is a bit milder than gochujang, but it brings a nice smoky undertone.
- Soy Sauce: Adds a savory, salty depth to the dish. Make sure it’s low-sodium for better control over the seasoning.
- Sugar: A little sweetness balances the heat and saltiness. You can use brown sugar for a slightly richer flavor.
- Garlic: Fresh garlic brings an aromatic base flavor to the sauce. It’s a must-have!
- Onion: You’ll want a medium onion, thinly sliced, to help create the sauce’s depth.
- Tofu (Optional): If you want a protein boost, tofu can be added for a chewy, hearty element. Just make sure it’s well-pressed before cooking.
- Vegetables: You can add a variety of vegetables for extra crunch and flavor. Carrots, cabbage, and even mushrooms are great options.
- Sesame Seeds: For garnish, these add a nice nutty finish.
Cooking Instructions
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Prepare The Rice Cakes
- If you’re using dried rice cakes, soak them in warm water for about 20-30 minutes to soften them. Fresh rice cakes typically don’t need soaking, but it’s always good to double-check.
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Make The Sauce
- In a medium bowl, combine 3 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 2 tablespoons of sugar, and 2 minced garlic cloves.
- Add about 1/2 cup of vegetable broth (you can adjust based on the consistency you prefer for the sauce). Mix everything until well combined. Set this aside.
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Cook The Vegetables
- Heat a tablespoon of vegetable oil in a large pan or skillet over medium heat. Add your thinly sliced onion and cook for 3-4 minutes until softened.
- Add your choice of vegetables (carrots, cabbage, and mushrooms work great here) and cook for another 3 minutes, stirring occasionally.
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Add The Rice Cakes
- Add the soaked (or fresh) rice cakes into the pan and give everything a good stir.
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Simmer
- Pour your prepared sauce into the pan with the rice cakes and vegetables. Add an additional 1/2 cup of vegetable broth (or more, depending on your preferred sauce consistency). Stir to coat everything evenly.
- Let it simmer over medium heat for 5-7 minutes, allowing the rice cakes to soak up the flavors and become tender. If you’re using tofu, add it now and gently stir it into the mix.
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Serve
- Once the sauce thickens and everything’s cooked to your liking, remove the pan from the heat. Serve the tteokbokki hot, garnished with a sprinkle of sesame seeds.
Ingredient Science Spotlight
Let’s dive a bit deeper into some of the key ingredients and their culinary science:
- Gochujang (Korean Red Chili Paste): This fermented paste is the backbone of tteokbokki’s bold flavor profile. It contains fermented soybeans, which give it a rich umami base, and the chili peppers provide a kick of heat. The fermentation process breaks down proteins, releasing glutamates, which enhance the savory flavors. It’s this perfect combination of spice, sweetness, and umami that makes gochujang so addictive.
- Rice Cakes: The chewy texture of rice cakes is a result of the type of rice used-usually short-grain rice, which is sticky when cooked. This creates the signature chewiness that contrasts beautifully with the sauce.
- Soy Sauce: Made from fermented soybeans, soy sauce is high in glutamates, which add savory depth to any dish. When paired with gochujang, the soy sauce helps balance out the heat and sweetness, creating a perfect flavor profile.
Expert Tips
- Balance the Heat: Gochujang can be quite spicy, so feel free to adjust the amount according to your heat tolerance. If you prefer a milder version, cut back on the gochujang and gochugaru or add a bit more sugar.
- Perfect Rice Cake Texture: If your rice cakes aren’t soft enough, you can always simmer them in the sauce for a bit longer. But don’t overcook them, as they can become mushy.
- Tofu: If adding tofu, opt for firm or extra-firm tofu. Press it to remove excess water before cooking to help it absorb the sauce better.
- Don’t Skip the Broth: Adding vegetable broth is crucial for developing a depth of flavor. It helps the rice cakes soak up the sauce and ensures the dish isn’t too dry.
- Add More Vegetables: The beauty of tteokbokki is its versatility. Feel free to toss in any vegetables you have on hand. Sweet potatoes, zucchini, or spinach could all work beautifully!
Recipe Variations
- Spicy Mushroom Tteokbokki: Add shiitake or oyster mushrooms for an earthy flavor that complements the spiciness of the sauce.
- Cheese Tteokbokki: For a cheesy twist, you can sprinkle a layer of shredded mozzarella over the dish and let it melt. The creaminess balances the heat of the gochujang.
- Kimchi Tteokbokki: Throw in some chopped kimchi to give your dish an extra punch of umami and tang. It adds complexity and makes the dish even more flavorful.
- Vegan Tteokbokki with Seitan: For a meat-like texture, seitan can be substituted for tofu. It’s chewy and has a more substantial bite, making it a great option if you’re missing that meaty texture.
Final Words
This vegetarian tteokbokki recipe proves that you don’t need meat to create a dish full of satisfying textures and bold flavors. Whether you’re a lifelong fan of this iconic Korean street food or a newcomer, this plant-based version is sure to impress. The chewy rice cakes, spicy-sweet sauce, and variety of vegetables come together for a comforting, crave-worthy meal.
FAQs
What Is Tteokbokki?
Tteokbokki is a popular Korean street food made from chewy rice cakes (tteok) cooked in a sweet and spicy sauce. The dish is traditionally made with fish cakes and sometimes meat, but a vegetarian version can be made without these ingredients.
What Are The Key Ingredients For A Vegetarian Tteokbokki Recipe?
The key ingredients for vegetarian tteokbokki include rice cakes (tteok), gochujang (Korean red chili paste), gochugaru (chili flakes), soy sauce, sugar, sesame oil, garlic, and vegetables like onions, carrots, and cabbage. You can substitute fish cakes with tofu or mushrooms for a vegetarian option.
Can I Use Any Type Of Rice Cake For Vegetarian Tteokbokki?
For traditional tteokbokki, cylindrical soft rice cakes (garaetteok) are commonly used. For a vegetarian version, ensure the rice cakes are vegan, as some may contain animal-derived ingredients like anchovy powder. Vegan rice cakes are widely available.
How Do I Make The Sauce For Vegetarian Tteokbokki?
To make the sauce, mix gochujang (Korean chili paste), gochugaru (chili flakes), soy sauce, sugar, and garlic. You can adjust the sweetness or spiciness according to your taste. Add water or vegetable broth to achieve the desired consistency.
Is There A Substitute For Gochujang In A Vegetarian Tteokbokki Recipe?
If you can’t find gochujang, you can make a substitute by mixing miso paste, soy sauce, and chili powder. However, the flavor won’t be exactly the same as the traditional gochujang, so use it cautiously.
Can I Add Other Vegetables To The Vegetarian Tteokbokki?
Yes, you can add a variety of vegetables to vegetarian tteokbokki. Popular additions include bell peppers, zucchini, mushrooms, spinach, and cabbage. These vegetables complement the dish’s flavor and texture.
What Can I Use Instead Of Fish Cakes In Vegetarian Tteokbokki?
To replace fish cakes, you can use tofu, tempeh, mushrooms, or seitan. These ingredients provide a similar texture and absorb the flavors of the sauce, making them ideal substitutes.
How Spicy Is Vegetarian Tteokbokki?
Vegetarian tteokbokki can be quite spicy depending on the amount of gochujang and gochugaru you use. The dish typically has a mild to medium spice level, but you can adjust the heat by controlling the amount of chili paste or adding extra sugar for sweetness.
Can I Make Vegetarian Tteokbokki Ahead Of Time?
Yes, you can make vegetarian tteokbokki ahead of time. Prepare the dish and store it in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat it on the stove and add a bit of water if the sauce has thickened.
Is Vegetarian Tteokbokki Gluten-free?
Vegetarian tteokbokki can be made gluten-free by using gluten-free soy sauce and ensuring the rice cakes are made with only rice flour. Always check the labels of your ingredients to avoid hidden gluten sources.