Vegan Teokbokki
Indulge in the spicy, savory flavors of Vegan Teokbokki, a plant-based twist on Korea’s beloved street food. This recipe features tender Korean rice cakes simmered in a rich, umami-packed sauce made with vegan gochujang, gochugaru, and mushroom-based dashi stock. Balanced with a touch of maple syrup for sweetness, the dish is loaded with vibrant vegetables like julienned carrots, crunchy cabbage, and fresh scallions, alongside protein-rich cubes of firm tofu. Ready in just 35 minutes, Vegan Teokbokki is an irresistible fusion of heat and comfort, perfect as a satisfying main course or a bold side dish. Garnished with toasted sesame seeds and aromatic sesame oil, this gluten-free and hassle-free recipe is sure to be a crowd-pleaser for fans of Korean cuisine!
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Recipe Information
Ingredients
- 400 grams Korean rice cakes (tteok)
- 500 milliliters Water
- 3 tablespoons Gochujang (Korean chili paste, vegan)
- 1 tablespoon Gochugaru (Korean chili flakes)
- 2 tablespoons Soy sauce (gluten-free, if needed)
- 1.5 tablespoons Maple syrup
- 3 cloves Garlic cloves, minced
- 1 medium Carrot, julienned
- 200 grams Green cabbage, roughly chopped
- 3 stalks Scallions, chopped
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Toasted sesame seeds
- 1 teaspoon Mushroom-based dashi stock powder (vegan)
- 150 grams Firm tofu, cubed
Instructions
1. If using frozen rice cakes, soak them in warm water for 10-15 minutes until softened. Drain and set aside.
2. In a large pot or deep skillet, bring 500 milliliters of water to a gentle boil. Stir in the mushroom-based dashi stock powder until dissolved.
3. Add gochujang, gochugaru, soy sauce, maple syrup, and minced garlic to the pot. Stir well to fully combine the sauce ingredients into a smooth mixture.
4. Add the rice cakes to the pot and simmer over medium heat for 8-10 minutes, stirring frequently to prevent sticking. The sauce should begin to thicken as it reduces.
5. Once the rice cakes are tender, add the carrot, cabbage, and tofu. Cook for an additional 5 minutes, stirring to coat the vegetables and tofu in the sauce.
6. Toss in the chopped scallions and toasted sesame oil. Cook for 1 more minute, then remove from heat.
7. Garnish with toasted sesame seeds and serve hot. Enjoy your vegan tteokbokki as a main dish or as a side!
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 45.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1647 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
