Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

Easy Vegan Tteokbokki (Spicy Korean Rice Cakes)

from fullofplants.com

This delicious Vegan Tteokbokki consists of chewy rice cakes served in a rich and spicy sauce. Learn how to make this popular Korean street food at home. It's easy and ready in just 20 minutes!

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. 1

    Prepare the spicy sauce: in a small bowl, stir together the sauce ingredients until fully combined.

  2. 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. 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. 4

    Divide between serving bowls and top with toasted sesame seeds!

  5. 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.