Vegan Korean Rice Cakes (Tteokbokki)
Indulge in the bold and savory flavors of Vegan Korean Rice Cakes (Tteokbokki), a plant-based twist on Korea’s beloved street food. This irresistible dish features chewy Korean rice cakes simmered in a rich, spicy-sweet sauce made from vegan gochujang, soy sauce, and maple syrup, all infused with the umami depth of vegetable broth. Minced garlic and sliced green onions add layers of aromatic flavor, while a finishing touch of sesame oil and toasted sesame seeds elevates the dish to perfection. Ready in just 35 minutes, this comforting and crowd-pleasing recipe is ideal for quick weeknight dinners or as a shareable appetizer. Garnish with fresh green onion to brighten each bite and serve hot for an unforgettable vegan masterpiece! Perfect for fans of Korean cuisine, vegan comfort food, or anyone seeking a fiery, flavorful feast!
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Ingredients
- 500 g Korean rice cakes (tteok)
- 500 ml Vegetable broth
- 3 tbsp Gochujang (Korean red pepper paste, vegan)
- 2 tbsp Soy sauce
- 2 tbsp Maple syrup
- 2 Garlic cloves
- 3 Green onions
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds
Directions
Step 1
Begin by soaking the Korean rice cakes in warm water for about 10 minutes. This will soften them, making them easier to cook.
Step 2
While the rice cakes are soaking, prepare the sauce. In a bowl, mix together the gochujang, soy sauce, and maple syrup until well combined.
Step 3
Peel and mince the garlic cloves. Slice the green onions, separating the white parts from the green parts. Set aside the green parts for garnish.
Step 4
Heat the vegetable broth in a large skillet over medium heat. Add the minced garlic and the white parts of the green onions. Cook for 2 minutes, or until fragrant.
Step 5
Add the prepared sauce to the skillet and mix well with the broth. Bring to a gentle simmer.
Step 6
Drain the soaked rice cakes and add them to the skillet. Stir to coat the rice cakes in the sauce.
Step 7
Reduce the heat to low and allow the rice cakes to cook for about 10-12 minutes, or until they become soft and chewy and the sauce thickens. Stir occasionally to prevent sticking.
Step 8
Once the rice cakes are ready, drizzle sesame oil over the top and add the sesame seeds for extra flavor.
Step 9
Garnish with the reserved green parts of the green onions and serve hot. Enjoy your Vegan Korean Rice Cakes!
Nutrition Facts
| Serving size | (1174.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1255.7 |
| Total Fat 25.6g | 0% |
| Saturated Fat 3.6g | 0% |
| Polyunsaturated Fat 9.5g | |
| Cholesterol 0mg | 0% |
| Sodium 3483.3mg | 0% |
| Total Carbohydrate 232.6g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 44.1g | |
| Protein 28.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 173.6mg | 0% |
| Iron 6.0mg | 0% |
| Potassium 1393.5mg | 0% |
Source of Calories