Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)
Ingredients
- 2 tbsp gochujang
- 2 tbsp maple syrup
or granulated sugar
- 1 tbsp soy sauce
- 1 clove of garlic
minced
- 1/4 tsp gochugaru
Korean chili powder
- 10 ounces Korean rice cakes
- 1 and 1/2 cup water
- 5 ounces vegan cocktail sausages
optional
- one batch of vegan "fish" cakes
optional, see notes
- 1 stalk green onions
cut into 2-inch strips
- 1 tsp toasted sesame seeds
for topping
Directions
- 1
Prepare the spicy sauce: in a small bowl, stir together the sauce ingredients until fully combined.
- 2
Transfer the sauce to a skillet or large saucepan. Add the rice cakes and cover with the water. Bring to a boil, reduce the heat, and let simmer uncovered for about 8 minutes over medium heat.
- 3
After 8 minutes, stir in the green onions, vegan cocktail sausages, and vegan "fish" cakes if using. Let simmer for another 7-8 minutes or until the rice cakes are very tender and the sauce has thickened. If the sauce is too thick, feel free to add more water.
- 4
Divide between serving bowls and top with toasted sesame seeds!
- 5
Tteokbokki will keep for up to 2 days in the refrigerator. Reheat over medium heat for 7-8 minutes, adding a few tablespoons of water if the sauce is too thick.
Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)
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About this Recipe
Craving the vibrant, spicy kick of authentic Korean street food, but need a quick, plant-based option? This Easy Vegan Tteokbokki brings the beloved chewy rice cakes in a rich, fiery sauce right to your kitchen, all while being surprisingly simple to make.
This recipe works because it delivers on that perfect balance of textures and bold flavors in just 20 minutes. You get wonderfully chewy rice cakes enveloped in a deeply savory, sweet, and spicy sauce, making it an incredibly satisfying vegan meal or snack that feels genuinely indulgent.
What you'll experience is a delightful interplay of heat from the gochujang and gochugaru, mellowed by the subtle sweetness of maple syrup and the savory depth of soy sauce and fresh garlic. The star of the show, the Korean rice cakes, maintain their signature springy, tender bite, soaking up all the delicious flavors of the sauce. This naturally vegan dish is perfect for satisfying those Korean food cravings without compromising on taste or speed.
Customizing this Easy Vegan Tteokbokki is simple. You can easily adjust the spice level by adding more or less gochugaru to suit your preference. For extra texture and protein, consider incorporating the optional vegan cocktail sausages or vegan "fish" cakes mentioned in the recipe notes. If you don't have maple syrup on hand, granulated sugar makes for a perfectly fine substitution.
Serve this warming dish as a hearty snack, a quick weeknight meal, or as part of a larger Korean-inspired spread. A final sprinkle of toasted sesame seeds and fresh green onions adds both visual appeal and a burst of fresh flavor.