clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Tteokbokki – Korean Spicy Rice Cakes (떡볶이)

  • Author: Remy Park
  • Total Time: 35 minutes
  • Yield: 4-5 servings 1x
  • Diet: Vegan


Units Scale


Prep your ingredients

  1. If using frozen rice cakes, soak your rice cakes in a bowl of cool water to help break them apart. If using fresh rice cakes that are a little dry or a few days old, you can also soak them to help soften them up.
  2. Slice green onions into three sections lengthwise (separate the green tops and white stem). Then, thinly slice the white stems lengthwise. Reserve half of the green tops and slice them diagonally to use for garnish.
  3. Slice your yuba into small squares, then into triangle shapes to resemble fishcake.

Prepare your tteokbokki sauce

  1. In a small bowl, mix gochujang, gochugaru, coconut sugar, gluten free soy sauce and toasted sesame oil to form a paste.

Assemble the tteokbokki

  1. Add water to a saucepan or pot along with shiitake mushrooms and kelp. Bring to a low simmer and cook for about 15 minutes. Remove the mushrooms and kelp and set aside (you can use add these, thinly sliced, back into the dish later or just discard).
  2. Drain your rice cakes and add them to the pot along with the yuba, green onion stems and green tops. Bring the mixture to a low boil.
  3. Add in your seasoning paste and gently stir in to make sure it fully dissolves. Continue to cook until the sauce thickens, stirring occasionally. After about 10 to 15 minutes, the sauce should be nice and glossy and the rice cakes are cooked through.
  4. Garnish with sliced green onions and sesame seeds if desired and enjoy immediately.


*look for the cylindrical shaped rice cakes, which are made for this dish

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: side dishes
  • Method: boiling
  • Cuisine: Korean

Keywords: tteokbokki, ddukbokki, korean rice cake, rice cake, spicy rice cake, korean, street food, korean food, vegan korean


Filed under: Eat, Gluten Free, Snacks

share this post:

BY Remy Park • July 29, 2022

Vegan Tteokbokki – Korean Spicy Rice Cakes (떡볶이)

leave a comment


  1. Troy Howard says:
    Great recipe! I added some wood ear mushroom, sliced jalapenos, and a bit of extra salt. Also, I found the sauce too thin for my liking so I added 1 tsp corn starch in a slurry of water and stirred it in. That made it perfect! Thanks so much for this recipe. My friend is veg/GF and I've been trying to find uncompromised dishes to serve and I think this is one!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

meet remy

Some brands I’ve had the pleasure of working with…

follow along

COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories