Tteokbokki is a delicious Korean rice cake dish. Traditionally, it contains an anchovy stock and fish sauce. However, for this recipe, we will be using vegetable stock with the optional seaweed stock which provides a slight fishy/oceany taste. Additional non-vegan ingredient traditionally, but not always, found in tteokbokki are fish cakes and boiled eggs. For obvious reasons, we will not be including these ingredients. In place of them, we suggest serving the dish with some kimchi and/or spring (green) onions/scallions.
Unlike our other recipes, for this recipe, you might be unable to find every ingredient in your local supermarket. Some of the ingredients would require you to go an East Asian (Chinese, Japanese, Korean, Japanese….) supermarket or to order the ingredients from Amazon. By clicking on the hyperlinked (coloured) ingredients, you will be directed straight to an Amazon page for the exact ingredients we used in making this dish.
This dish is on the spicier side. So, if you can’t handle spicy food, this might not be the tteokbokki recipe for you. If you can handle spicy food or you still want to give this dish a try, it’s extremely easy to prepare, results in very little to clean up, it takes less than 15mins to cook and it’s absolutely delicious.
Without further ado, here’s our recipe!
Bon Appétit!
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Ingredients
1/2 a pack of Rice Cakes (store the rest of the pack in the freezer)
Hot Water
1 Seaweed Sheet (optional)
10g Vegetable Stock Cube (alternatively, replace this and water with vegetable broth/stock)
1-2tbsp Soy Sauce
2-4tbsp Gochujang – Korean Red Pepper Paste
1/2tbsp Gochugaru – Korean Red Pepper Flakes (optional, or use more affordable version)
1tbsp Sugar (alternatively, use crystal/syrup sweetener of choice)
Minced Garlic (alternatively, use garlic powder)
1/2tbsp Nutritional Yeast (optional)
Black Pepper
1-2tbsp Sesame Seeds
1-2 Spring Onions/Green Onions/Scallions, cut into 2-3″ pieces (white bits sliced in half too)
Method
- If you’re using seaweed, soak the seaweed in some hot water for 5 minutes then take the seaweed out (save for later use or discard).
- Place your rice cakes in a pan.
- Pour the seaweed liquid over it followed by the soy sauce, stock cube and enough water to just cover the rice cakes (or to the same level as the rice cakes). Alternatively, you can replace the stock cube and water with a vegetable stock/broth.
- Turn the heat up and let the water boil. As it boils, using a spoon, separate the rice cakes into individual pieces as opposed to one big brick. If you are using the same brand we did, this should give you about 24 rice cakes.
- Let the rice cakes cook for about 5mins or until they are soft.
- Add in the gochujang and the optional gochugaru and stir to dissolve the gochujang in the liquid. Let this cook for 2-4mins. During the cooking process, as the liquid reduces, it will begin to thicken.
- Stir in the sugar, spring onions, nutritional yeast, sesame seeds and, to taste, minced garlic and black pepper.
- Let the contents of the pan cook till the sauce is at your desired consistency. If you think it’s too thick, add a little more water or broth to loosen it up a bit.
Serve.
Serving Suggestions: Serve on its own or place some kimchi (recipe coming soon) on one side of the tteokbokki.
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