Vegan tteokbokki is one of those dishes where a handful of simple ingredients turn into something wonderfully satisfying. The Korean rice cakes, called tteok (떡), are soft and springy on the inside, while the bright red sauce brings a balance of chili heat, savory depth, and gentle sweetness. Every bite is coated in that sticky, glossy sauce.
Traditional tteokbokki is often made with fish cakes and anchovy-based broth. This vegan version uses vegetable broth, cabbage, and mushrooms for a savory base without the seafood. The mushrooms add a deeper, almost meaty flavor, while the cabbage softens into the sauce and gives you something tender to bite between the chewy rice cakes.
The secret to getting the texture right is letting the rice cakes simmer gently until they're tender and the sauce thickens naturally. They release starch as they cook, helping the sauce cling to every piece without needing cornstarch. Serve your vegan tteokbokki straight from the pan while the rice cakes are still soft and the sauce is warm and glossy.
Vegan Tteokbokki
Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with cabbage, shiitake mushrooms, and green onions. This comforting vegan Korean street food has a glossy sauce, plenty of savory flavor, and an adjustable level of heat.
Prep 10 min
Cook 20 min
Cuisine Korean
Yield
3 servings
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Ingredients
Instructions
Prepare the rice cakes. If you're using frozen rice cakes, thaw them according to the package instructions. If the pieces are stuck together or feel particularly firm, soak them in room-temperature water for , then drain. Refrigerated rice cakes that are already soft usually don't need soaking.
Mix the sauce. In a small bowl, stir together the gochujang, soy sauce, maple syrup, and gochugaru, if using. Mix until the paste loosens into a thick, smooth sauce. Set it aside while you prepare the vegetables.
Soften the vegetables. Heat the neutral oil in a large, deep skillet or saucepan over medium heat. Add the white parts of the green onions, carrot, and shiitake mushrooms. Cook for , stirring occasionally, until the mushrooms begin to soften and release their savory aroma. Add the garlic and cook for another .
Build the broth. Add the napa cabbage and vegetable broth. Bring the mixture to a gentle simmer, stirring to loosen any browned bits from the bottom of the pan. Let it cook for , just until the cabbage starts to soften.
Add the sauce and rice cakes. Stir the gochujang mixture into the simmering broth until the liquid turns an even brick-red color. Add the drained rice cakes and stir carefully to coat them. Bring everything back to a gentle simmer over medium heat.
Simmer until tender and glossy. Cook uncovered for , stirring every couple of minutes so the rice cakes don't stick to the bottom. The sauce should gradually reduce and become thicker as the rice cakes release their starch. The rice cakes are ready when they're soft and chewy all the way through, without a hard center. If the sauce becomes too thick before the rice cakes are tender, add a splash of water or vegetable broth.
Finish and serve. Turn off the heat and stir in the toasted sesame oil and most of the green onion tops. Taste the sauce and adjust the sweetness or heat if needed. Scatter the remaining green onions and sesame seeds over the top. Serve immediately while the rice cakes are springy and the sauce still coats them beautifully.
Notes & Variations
Choose the right rice cakes. Look for garaetteok (가래떡) sold specifically for tteokbokki, usually in the refrigerated or frozen section of Korean grocery stores. These are chewy rice cakes, not the crunchy, puffed rice snacks found in regular supermarkets. Refrigerated rice cakes often soften more quickly than shelf-stable varieties.
Adjust the heat to your taste. Gochujang brands vary in sweetness and spiciness. Start with 2 tablespoons of paste and omit the gochugaru if you prefer a milder sauce. Add extra chili flakes gradually if you want a hotter, more pronounced chili flavor.
Keep the sauce from getting too thick. Rice cakes release starch as they cook, so the sauce thickens naturally. If it starts looking sticky before the rice cakes are tender, stir in a little warm water or vegetable broth. If it's still watery once the rice cakes are cooked, simmer uncovered for another minute or two.
Store and reheat leftovers carefully. Tteokbokki tastes best immediately after cooking because the rice cakes firm up as they cool. Refrigerate leftovers in an airtight container for up to 2 days. Reheat them in a skillet over medium-low heat with a few tablespoons of water, stirring gently until the rice cakes soften and the sauce loosens again.
Nutrition (approx., per serving): Calories: 350 kcal · Protein: 6 g · Carbs: 72 g · Fat: 4 g · Saturated fat: 0.6 g · Cholesterol: 0 mg · Sodium: 650 mg · Fiber: 3 g · Sugar: 8 g Estimated values per serving, based on the ingredients used and three servings. Actual nutrition may vary depending on the rice cakes, gochujang, soy sauce, and other brands selected.
FAQ
Is tteokbokki vegan?
Traditional tteokbokki isn't always vegan because it's often prepared with fish cakes and anchovy-based broth. You can make a completely vegan version by using vegetable broth, checking that your gochujang contains no animal-derived ingredients, and leaving out seafood-based toppings. The Korean rice cakes themselves are generally vegan, but check the package ingredients to be sure.
How do I make vegan tteokbokki less spicy?
To make vegan tteokbokki milder, use 1 tablespoon of gochujang to start and leave out the gochugaru. Gochujang still provides the characteristic fermented chili flavor, but reducing the quantity lowers the heat. Taste the sauce as it simmers and add a little more paste or sweetener until the balance suits you.
Why are my tteokbokki rice cakes still hard?
Rice cakes usually need more time or moisture when their centers remain firm after simmering. Frozen or shelf-stable varieties may take longer to soften than refrigerated ones, and older rice cakes can be particularly firm. Add a splash of water or broth, continue simmering gently, and check again after a few minutes. Avoid turning the heat up too high, as the sauce can scorch before the rice cakes soften.
Can I make vegan tteokbokki ahead of time?
You can prepare the sauce and slice the vegetables ahead of time, but it's best to cook the rice cakes just before serving. Once refrigerated, they tend to firm up and absorb much of the sauce. If you have leftovers, refrigerate them in an airtight container for up to 2 days and reheat gently with a few tablespoons of water until the rice cakes become soft again.
Can I add tofu or other vegetables to vegan tteokbokki?
Yes, tofu and extra vegetables work well in vegan tteokbokki. Add fried tofu puffs for a savory, chewy alternative to Korean fish cakes, or include thinly sliced carrots, onions, mushrooms, or cabbage. Cut vegetables into small, even pieces so they cook quickly, and add a little extra broth if the pan becomes too dry before the rice cakes are tender.
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Jiwon Kim is a home cook from Seoul who studied Food Science and Nutrition. She writes approachable home-style recipes — Korean rice, soup, banchan, and fermented staples, plus favorite dishes from across Asia — explained simply for cooks outside Korea.
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