Vegetarian Teokbokki
Spice up your dinner routine with this delicious and easy-to-make Vegetarian Teokbokki, a plant-based twist on the classic Korean street food. This recipe features chewy Korean rice cakes (tteok) simmered in a spicy, savory gochujang-based sauce with a perfect balance of heat and sweetness. Loaded with vibrant vegetables like carrots and cabbage, protein-packed tofu, and umami-rich flavors from soy sauce and toasted sesame oil, this dish is guaranteed to satisfy your cravings. Ready in just 35 minutes, it’s perfect for a quick weeknight meal or a shareable snack. Garnished with fresh green onions and toasted sesame seeds, this crowd-pleasing comfort food is best served hot and pairs beautifully with steamed rice or a side of pickled veggies. Try this vegan-friendly version of Teokbokki, a must-try for spice and Korean cuisine lovers!
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Recipe Information
Ingredients
- 400 g Korean rice cakes (tteok)
- 2 cups Vegetable broth
- 2 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Gochugaru (Korean red chili flakes)
- 2 tbsp Soy sauce
- 1 tbsp Sugar
- 3 cloves Garlic, minced
- 2 stalks Green onions, sliced diagonally
- 1 medium Carrot, julienned
- 1 cup Cabbage, roughly chopped
- 200 g Tofu, firm, cubed
- 1 tsp Sesame oil
- 1 tbsp Sesame seeds, toasted
- 1 cup Water
Instructions
Soak the Korean rice cakes (tteok) in warm water for 10-15 minutes if they are hard or refrigerated, to soften them.
In a large pan or wide pot, combine the vegetable broth, water, gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to dissolve the gochujang.
Bring the sauce to a gentle boil over medium heat.
Once boiling, add the softened rice cakes to the pan and stir to coat them in the sauce.
Add the julienned carrot, chopped cabbage, and tofu cubes to the pan. Stir to combine.
Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce thickens slightly. If the sauce gets too thick, add a small amount of water to adjust the consistency.
Once the rice cakes and vegetables are cooked through, drizzle with sesame oil and stir well.
Garnish with sliced green onions and toasted sesame seeds before serving.
Serve hot and enjoy your Vegetarian Teokbokki!
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 554 mg | 12% | |
*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.
