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5 from 1 vote

VEGAN TTEOKBOKKI RECIPE | Spicy Korean Rice Cakes | 비건 떡볶이

Course: Main Course, Snack
Cuisine: Korean
Keyword: vegan tteokbokki
Servings: 2 people

Ingredients

SAUCE

  • 1 ½ cup water (355mL)
  • 2 tablespoons gochujang (Korean red chili paste)
  • 4 teaspoons sugar
  • 1 tablespoon tomato paste or ketchup
  • 1 teaspoon mushroom seasoning
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons toasted sesame oil

OTHER INGREDIENTS

  • 2 heaping cups tteokbokki tteok (Korean rice cakes)
  • 6 medium shiitake mushrooms (or other mushrooms of choice), de-stemmed & sliced
  • 1 teaspoon neutral oil
  • Splash of tamari or soy sauce, to taste

GARNISH

  • Perilla leaves, chiffonade
  • Toasted sesame seeds or vegan furikake

Instructions

For the sauce:

  • In a small/medium pot, whisk together water, gochujang, sugar, tomato paste (or ketchup), tamari/soy sauce, mushroom seasoning, and toasted sesame oil. Set aside.

For the mushrooms:

  • Heat a medium/large pan with neutral oil. Add mushrooms and sauté until golden brown. Turn off the pan. Lightly season with tamari/soy sauce and toss the mushroom around the pan to lightly char the tamari/soy sauce with the residual heat left in the pan. Be careful not to burn the soy sauce/tamari. Add mushrooms to the pot with the sauce.

For the tteokbokki:

  • Rinse the tteokbokki tteok and separate any of them that are stuck together. Add the tteokbokki tteok into the pot with the sauce and mushrooms.
  • Bring this to a boil, then lower the heat to medium/medium low, and simmer for about 10-15 minutes, stirring occasionally. You’ll know when the tteokbokki is finished when the sauce has thickened up and the tteokbokki tteok has a soft, chewy, and bouncy texture. Once that is achieved, serve immediately. Top with garnishes of choice. My favorite is perilla leaves and vegan furikake.