Vegan Korean Rice Cake (Tteokbokki)

Indulge in the bold, spicy flavors of Vegan Korean Rice Cake (Tteokbokki), a plant-based twist on the classic Korean comfort food. This vibrant dish features chewy Korean rice cakes simmered in a rich, umami-packed sauce made with gochujang, gochugaru, soy sauce, and a touch of maple syrup for a perfect balance of heat and sweetness. Freshly sautéed garlic and crisp vegetables like carrots and onions add depth and texture, while a sprinkle of toasted sesame seeds and green onions provides the perfect finishing touch. Ready in just 35 minutes, this recipe is ideal for a quick and flavorful snack, appetizer, or light meal. Bursting with authentic Korean flavors and completely vegan, this crowd-pleaser is a must-try for anyone craving a spicy and satisfying dish!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Korean rice cakes
• 2 cups Vegetable broth
• 2 tablespoons Gochujang (Korean red pepper paste)
• 1 tablespoon Soy sauce
• 1 tablespoon Maple syrup
• 2 cloves Garlic
• 1 teaspoon Gochugaru (Korean red pepper flakes)
• 2 stalks Green onions
• 1 medium Carrot
• 1 small White onion
• 1 teaspoon Sesame oil
• 1 teaspoon Toasted sesame seeds

Directions

Step 1

Start by soaking the Korean rice cakes in warm water for 10 minutes if they are refrigerated or frozen, to help them soften.

Step 2

While the rice cakes are soaking, chop the garlic finely and slice the green onions thinly, separating the white and green parts. Peel and julienne the carrot and thinly slice the onion.

Step 3

In a large pan or skillet, heat the sesame oil over medium heat. Add the garlic and the white parts of the green onion and sauté for about 1-2 minutes until fragrant.

Step 4

Pour in the vegetable broth and bring it to a simmer. Stir in the gochujang, soy sauce, and maple syrup until the sauce is well combined.

Step 5

Drain the soaked rice cakes and add them to the sauce. Stir to coat them evenly and let them cook in the liquid.

Step 6

Add the sliced carrot and onion to the pan. Mix them in and allow them to cook for another 10 minutes, or until the rice cakes become soft and chewy.

Step 7

During the last 5 minutes of cooking, add the gochugaru for an extra spicy kick if desired. Taste the sauce and adjust seasoning or spiciness as needed.

Step 8

Once the rice cakes and vegetables are cooked through, remove from heat. Garnish the Tteokbokki with the green parts of the green onion and a sprinkle of toasted sesame seeds.

Step 9

Serve hot as a snack or appetizer. Enjoy your flavorful and spicy Vegan Tteokbokki!

Nutrition Facts

Serving size	(1214.8g)

Amount per serving	% Daily Value*
Calories	1617.0

Total Fat 23.0g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 7.3g
Cholesterol 0mg	0%
Sodium 2541.2mg	0%
Total Carbohydrate 325.4g	0%
Dietary Fiber 17.2g	0%
Total Sugars 37.7g
Protein 34.2g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 6.8mg	0%
Potassium 1632.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.6%

Protein: 8.3%

Carbs: 79.1%