Vegan Tteokbokki (Spicy Rice Cakes)
Spicy and chewy vegan tteokbokki, a popular Korean street food made with rice cakes, gochujang, and vegetables.
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Ingredients
- about 450 g Korean Rice Cakes (Tteok)
- about 113 g Vegan Fish Cakes (optional)
- 2 tablespoons Gochujang (Korean Chili Paste)
- 1 tablespoon Gochugaru (Korean Chili Flakes)
- 1 tablespoon Soy Sauce
- 1 tablespoon Sugar
- 2 cloves Garlic
- 1/2 medium Onion
- 2 stalks Green Onions
- 2 cups Vegetable Broth
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1If using, soak rice cakes in water for 10 minutes to soften. Cut vegan fish cakes into bite-sized pieces.
- 2Mince garlic and chop onion and green onions.
- 3In a pot or pan, combine vegetable broth, gochujang, gochugaru, soy sauce, sugar, and garlic. Bring to a simmer.
- 4Add rice cakes, onion, and vegan fish cakes (if using). Cook for 10-15 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened.
- 5Garnish with green onions. Serve hot.
Substitutions
Fish cakes → Vegan fish cakes
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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