Vegetarian Tteok-bokki
Indulge in the bold and savory flavors of Vegetarian Tteok-bokki, a plant-based twist on Korea’s beloved street food. This recipe transforms chewy Korean rice cakes into a comforting dish simmered in a rich, umami-packed broth made from dried kelp and shiitake mushrooms. Tossed in a spicy, sweet sauce of gochujang, gochugaru, soy sauce, and garlic, it delivers all the signature heat and depth without any meat. Fresh vegetables like carrots, green cabbage, and sliced green onions add vibrant texture, while a finishing drizzle of sesame oil and toasted sesame seeds ties the dish together beautifully. Ready in just 30 minutes, Vegetarian Tteok-bokki is a perfect choice for busy weeknights or when you need a satisfying meal for two.
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Recipe Information
Ingredients
- 300 grams Korean rice cakes (tteok)
- 2 cups Water
- 1 piece (5x5 cm) Kelp (dried seaweed)
- 3 pieces Dried shiitake mushrooms
- 2 tablespoons Gochujang (Korean red chili paste)
- 1 tablespoon Gochugaru (Korean red chili flakes)
- 2 tablespoons Soy sauce
- 1 tablespoon Sugar
- 2 cloves Garlic cloves (minced)
- 1 Carrot (sliced)
- 1 cup Green cabbage (roughly chopped)
- 2 stalks Green onion (sliced)
- 1 teaspoon Sesame oil
- 1 teaspoon Toasted sesame seeds
Instructions
Soak the Korean rice cakes in warm water for 10 minutes if they are refrigerated or frozen. This softens them for easier cooking.
In a medium pot, add 2 cups of water, the piece of dried kelp, and dried shiitake mushrooms. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove the kelp and mushrooms, reserving the broth.
Slice the rehydrated shiitake mushrooms into thin pieces and set aside.
In the pot of broth, add gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to combine the seasonings evenly in the broth.
Drain the soaked rice cakes and add them to the pot. Stir until they are fully submerged in the sauce. Cook for 5–7 minutes, stirring occasionally, until the rice cakes become soft and chewy.
Add the sliced shiitake mushrooms, carrot slices, and green cabbage to the pot. Simmer for an additional 5 minutes, stirring occasionally, until the vegetables are tender.
Add the sliced green onions and sesame oil to the pot, stirring to combine. Cook for 1 more minute, then remove from heat.
Serve hot, garnishing with toasted sesame seeds on top. Enjoy your vegetarian tteok-bokki!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 170.8 g | 62% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1329 mg | 28% | |
*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.
