Vegan Tteokbokki (Spicy Rice Cakes)
Chewy rice cakes simmered in a spicy and savory gochujang-based sauce with vegetables. A popular Korean street food.
15m prep + 20m cook4 servings
Contains wheatContains soyDAIRY-free
380 cal|8g protein|75g carbs|5g fat|4g fiber
Ingredients
- 1 lb Korean Rice Cakes (Tteok)
- 3 cups Vegetable Broth
- 3 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 2 tablespoons Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic, minced
- 1/2 medium Onion, sliced
- 1 cup Cabbage, sliced
- 1/2 cup Green Onions, sliced
Instructions
- 1Rinse the rice cakes under cold water.
- 2In a pot, combine vegetable broth, gochujang, gochugaru, soy sauce, sugar, and minced garlic.
- 3Bring the sauce to a simmer.
- 4Add the rice cakes, onion, and cabbage to the pot.
- 5Simmer for 10-15 minutes, or until the rice cakes are soft and chewy and the sauce has thickened.
- 6Stir in the green onions and serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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