Vegan Teokbokki

Spice up your meal rotation with this vibrant and addictively delicious Vegan Tteokbokki, a plant-based twist on Korea's iconic street food. Made with chewy Korean rice cakes simmered in a rich, umami-packed sauce featuring vegan gochujang, gochugaru, and mushroom-based dashi stock, this recipe satisfies every craving for bold, spicy flavors. Tossed with colorful veggies like julienned carrots and cabbage, hearty tofu, and a drizzle of toasted sesame oil, this dish is as nutritious as it is indulgent. Perfect as a flavorful main or a shareable side, this 35-minute recipe is an easy and authentic way to bring the taste of Korean cuisine to your table. Garnished with scallions and sesame seeds, it’s a feast for both the eyes and your taste buds.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Korean rice cakes (tteok)
• 500 milliliters Water
• 3 tablespoons Gochujang (Korean chili paste, vegan)
• 1 tablespoon Gochugaru (Korean chili flakes)
• 2 tablespoons Soy sauce (gluten-free, if needed)
• 1.5 tablespoons Maple syrup
• 3 cloves Garlic cloves, minced
• 1 medium Carrot, julienned
• 200 grams Green cabbage, roughly chopped
• 3 stalks Scallions, chopped
• 1 teaspoon Toasted sesame oil
• 1 teaspoon Toasted sesame seeds
• 1 teaspoon Mushroom-based dashi stock powder (vegan)
• 150 grams Firm tofu, cubed

Directions

Step 1

1. If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Drain and set aside.

Step 2

2. In a large pot or deep skillet, bring 500 milliliters of water to a gentle boil. Stir in the mushroom-based dashi stock powder until dissolved.

Step 3

3. Add gochujang, gochugaru, soy sauce, maple syrup, and minced garlic to the pot. Stir well to fully combine the sauce ingredients into a smooth mixture.

Step 4

4. Add the rice cakes to the pot and simmer over medium heat for 8-10 minutes, stirring frequently to prevent sticking. The sauce should begin to thicken as it reduces.

Step 5

5. Once the rice cakes are tender, add the carrot, cabbage, and tofu. Cook for an additional 5 minutes, stirring to coat the vegetables and tofu in the sauce.

Step 6

6. Toss in the chopped scallions and toasted sesame oil. Cook for 1 more minute, then remove from heat.

Step 7

7. Garnish with toasted sesame seeds and serve hot. Enjoy your vegan tteokbokki as a main dish or as a side!

Nutrition Facts

Serving size	(1485.9g)

Amount per serving	% Daily Value*
Calories	1115.9

Total Fat 21.1g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3363.0mg	0%
Total Carbohydrate 195.8g	0%
Dietary Fiber 18.8g	0%
Total Sugars 40.9g
Protein 45.4g	0%

Vitamin D 0IU	0%
Calcium 1303.6mg	0%
Iron 8.9mg	0%
Potassium 1639.6mg	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: 16.4%

Protein: 15.7%

Carbs: 67.8%