Vegetarian Tteok-bokki

Satisfy your cravings for bold and spicy Korean flavors with this irresistible Vegetarian Tteok-bokki recipe! Featuring chewy Korean rice cakes simmered in a rich, umami-packed sauce made with gochujang, gochugaru, and a savory kelp and shiitake mushroom broth, this dish brings authentic street-food flavor right to your kitchen. Packed with vibrant veggies like carrots, cabbage, and green onions, and finished with a fragrant drizzle of sesame oil and a sprinkle of toasted sesame seeds, this plant-based twist on a Korean classic is both hearty and satisfying. Perfect as a quick 30-minute meal or a shareable appetizer, Vegetarian Tteok-bokki will quickly become a favorite for fans of spicy comfort food.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 300 grams Korean rice cakes (tteok)
• 2 cups Water
• 1 piece (5x5 cm) Kelp (dried seaweed)
• 3 pieces Dried shiitake mushrooms
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 cloves Garlic cloves (minced)
• 1 Carrot (sliced)
• 1 cup Green cabbage (roughly chopped)
• 2 stalks Green onion (sliced)
• 1 teaspoon Sesame oil
• 1 teaspoon Toasted sesame seeds

Directions

Step 1

Soak the Korean rice cakes in warm water for 10 minutes if they are refrigerated or frozen. This softens them for easier cooking.

Step 2

In a medium pot, add 2 cups of water, the piece of dried kelp, and dried shiitake mushrooms. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove the kelp and mushrooms, reserving the broth.

Step 3

Slice the rehydrated shiitake mushrooms into thin pieces and set aside.

Step 4

In the pot of broth, add gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to combine the seasonings evenly in the broth.

Step 5

Drain the soaked rice cakes and add them to the pot. Stir until they are fully submerged in the sauce. Cook for 5–7 minutes, stirring occasionally, until the rice cakes become soft and chewy.

Step 6

Add the sliced shiitake mushrooms, carrot slices, and green cabbage to the pot. Simmer for an additional 5 minutes, stirring occasionally, until the vegetables are tender.

Step 7

Add the sliced green onions and sesame oil to the pot, stirring to combine. Cook for 1 more minute, then remove from heat.

Step 8

Serve hot, garnishing with toasted sesame seeds on top. Enjoy your vegetarian tteok-bokki!

Nutrition Facts

Serving size	(1111.4g)

Amount per serving	% Daily Value*
Calories	890.0

Total Fat 18.2g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2095.4mg	0%
Total Carbohydrate 170.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 28.4g
Protein 20.3g	0%

Vitamin D 462IU	0%
Calcium 188.9mg	0%
Iron 4.8mg	0%
Potassium 1329.1mg	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: 17.6%

Protein: 8.7%

Carbs: 73.6%