Making vegan tteokbokki at home is simple and satisfying. Enjoy the chewy rice cakes and bold, comforting flavors of this beloved Korean street food made completely vegan and gluten-free with just a few ingredients.
What is Tteokbokki?
Traditional tteokbokki (also spelled ddeokbokki or topokki) is a popular Korean street food made with chewy cylindrical rice cakes in a sweet-and-spicy red pepper sauce. The classic version often includes fish cakes and an anchovy-based broth, along with vegetables like cabbage and scallions. This vegan version preserves the signature texture and spicy-sweet balance while using plant-based ingredients and a gluten-free gochujang option.
Tteokbokki is widely available at street vendors and in restaurants across Korea and has become a comforting, nostalgic snack for many. It’s also easy to prepare at home, and this recipe offers a straightforward, flavorful vegan adaptation.
What Makes This Recipe Great
This vegan tteokbokki is spicy, slightly sweet, and deeply satisfying. The chewy rice cakes absorb the glossy sauce, creating a comforting mouthfeel. I recommend using a gluten-free gochujang or making a homemade version so you can control the heat level and sweetness.
- Flavor: A balanced combination of sweet and spicy from gochujang and gochugaru, rounded with soy sauce and sesame oil.
- Convenience: Requires a handful of pantry staples and can be prepared in under an hour.
- Versatility: Easily bulked up with tofu, vegetables, or vegan fish cake alternatives for a fuller meal.
- Comfort food: Warm, spicy, and nostalgic—perfect for a cozy meal.
Ingredient Notes
- Fresh or frozen rice cake (tteok): Use cylindrical rice cakes made specifically for tteokbokki. If frozen or slightly dry, soak before cooking.
- Filtered water
- Dried shiitake mushrooms
- Dried kelp (dashima)
- Yuba sheets: Sliced and shaped to resemble fish cakes.
- Green onions
- Gochujang: Choose a gluten-free variety if needed, or use a homemade version to adjust spice and sweetness.
- Gochugaru: Korean chili flakes for extra depth and heat.
- Coconut sugar
- Gluten-free soy sauce or tamari
- Toasted sesame oil
- Toasted sesame seeds: Optional garnish.
How to Make Vegan Tteokbokki
Step-by-Step Instructions
Prep the Ingredients
- If using frozen rice cakes, soak them in cold water to separate and soften. Fresh rice cakes that are slightly dry can benefit from a short soak as well.
- Trim and slice green onions: separate white stems from green tops. Thinly slice the white stems lengthwise and reserve half of the green tops, slicing them diagonally for garnish.
- Slice yuba sheets into small squares, then cut into triangles to mimic the shape of fish cakes.
Prepare the Tteokbokki Sauce
- In a small bowl, whisk together gochujang, gochugaru, coconut sugar, gluten-free soy sauce (or tamari), and toasted sesame oil into a smooth paste.
Assemble the Tteokbokki
- In a saucepan, add filtered water, dried shiitake mushrooms, and a piece of dried kelp. Simmer gently for about 15 minutes to build a light umami broth. Remove the mushrooms and kelp and set aside. (You may slice the rehydrated mushrooms and add them back later if you like.)
- Drain the rice cakes and add them to the pot with the yuba and white stems of the green onions. Bring to a low boil.
- Stir in the seasoning paste until fully incorporated. Simmer, stirring occasionally, until the sauce reduces and becomes glossy—about 10 to 15 minutes. The rice cakes should be soft and cooked through.
- Finish with the reserved sliced green onion tops and a sprinkle of toasted sesame seeds. Serve immediately while warm.
Secrets to Success
- Use cylindrical rice cakes made for tteokbokki for the best texture and chew.
- Asian or Korean grocery stores are the easiest place to find authentic and gluten-free ingredients.
What to Eat with Tteokbokki
Tteokbokki is often enjoyed on its own as a snack, but pairing it with sides makes a fuller meal. Traditional pairings like fish cakes, boiled eggs, or fried chicken can be adapted to vegan versions.
Suggested vegan accompaniments:
- Steamed or stir-fried vegetables: Broccoli, carrots, bell peppers, or snap peas add color and crunch.
- Fried or baked tofu: Adds protein and a contrasting texture.
- Vegan fish cakes or dumplings: Made from tofu, mushrooms, or wheat-based gluten alternatives (omit if strictly gluten-free).
- Kimchi: Many store-bought or homemade kimchis are vegan—check labels to be sure.
- Stir-fried greens: Bok choy, kale, or spinach make a light, healthy side.
- Ramen: A simple gluten-free ramen can turn the dish into a more substantial meal.
Storage Tips
- Refrigerate: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freeze: Divide into individual portions and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave. Texture may change slightly after freezing, but the dish remains tasty.
More Homemade Korean Food!
Korean Tofu Stew
Korean Vegetable Pancakes
Spicy Cold Korean Noodles
Korean Mung Bean Pancakes
Dubu Jorim (Korean Braised Tofu)
If you make this recipe, please leave a rating and a comment. Share your photos on Instagram and tag @veggiekins if you’d like to show your version!
Vegan Tteokbokki (Korean Spicy Rice Cakes 떡볶이)
Ingredients
- 1 lb fresh or frozen rice cake/tteok*
- 5 cups filtered water
- 4 dried shiitake mushrooms
- 1 4″ piece of dried kelp
- 5 oz yuba sheets
- 3 green onions
- 1/4 cup gochujang (gluten-free if needed)
- 2 tbsp gochugaru (dried Korean chili flakes)
- 1 tbsp coconut sugar
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp toasted sesame oil
- toasted sesame seeds for garnish
Instructions
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Prep the ingredients: soak rice cakes if needed, slice green onions, and cut yuba into fishcake-like triangles.
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Make the sauce: combine gochujang, gochugaru, coconut sugar, gluten-free soy sauce, and toasted sesame oil into a paste.
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Build the broth: simmer water with shiitake mushrooms and kelp for about 15 minutes, then remove them from the pot.
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Add rice cakes, yuba, and the white stems of the green onions to the broth and bring to a low boil.
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Stir in the seasoning paste until dissolved. Simmer, stirring occasionally, until the sauce thickens and becomes glossy and the rice cakes are tender, about 10–15 minutes.
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Garnish with sliced green onion tops and sesame seeds. Serve hot.
Notes
Secrets to Success
- Choose cylindrical rice cakes for the best tteokbokki texture.
- Shop at Korean or Asian markets for authentic, gluten-free ingredients when possible.
What to Eat with Tteokbokki
Try serving with vegetables, fried or baked tofu, vegan fish cakes or dumplings, vegan-friendly kimchi, stir-fried greens, or a gluten-free ramen for a heartier meal.
Storage Tips
- Refrigerate in an airtight container for 3–4 days after cooling to room temperature.
- Freeze in individual portions for up to 3 months. Thaw overnight and reheat; texture may change slightly.
Nutrition information is an approximation and should be used as a guideline.