Masala Tteokbokki Recipe
Dec 17, 2023 • Updated Feb 05, 2025
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Masala Tteokbokki just made sense in my head so I had to try it and…it’s everything. Tteokbokki, a beloved Korean street food known for its chewy, spicy rice cakes, gets a bold twist with the rich, aromatic spices of Indian cuisine in this flavor-packed fusion dish.
Table of Contents
Why You’ll Love This Recipe
I have a really beautiful masala recipe that is tried and true and pairing it with tteokbokki (make a homemade vegan tteokbokki if you’re feeling adventurous!) brings together the best of Korean and Indian cooking. Pair this dish with an easy gluten-free biscuit for a super satisfying meal.
This is a plant-based recipe that’s both hearty and nourishing, making it a great choice for those seeking comfort food with a little twist. Plus, it’s adaptable and easy to prepare, bringing a world of new flavour to your life.
Ingredient Notes
Masala Tteokbokki
- Tteokbokki: These chewy Korean rice cakes soak up the rich masala sauce beautifully, but you can substitute gnocchi or thick rice noodles for a similar texture.
- Neutral oil: Used for sautéing and building flavour, any mild oil like avocado, grapeseed, or sunflower oil works well.
- Bay leaf: Adds an earthy aroma to the base of the sauce. If a bay leaf is unavailable or you would rather, a small pinch of dried thyme or oregano can also work.
- Cumin seeds: Toasted in oil, these lend warmth and nuttiness. Ground cumin is a quick alternative in a pinch.
- Yellow onion: Provides sweetness to the sauce. White onion or shallots can also be used.
- Jalapeño pepper: Adds heat and a subtle freshness. Serrano peppers or crushed red pepper flakes make great swaps.
- Fresh garlic: Essential for savoury depth, but garlic powder can work if you’re out of fresh cloves.
- Fresh ginger: Brings bright, spicy notes that balance the richness of the sauce. Ground ginger is an option, though fresh is best.
- Ground coriander: Complements the spices and adds a citrusy warmth. Ground fennel or a touch of garam masala can step in if needed.
- Kashmiri chili powder: Provides vibrant colour and mild heat. Paprika or cayenne (for more spice) can be substituted.
- Gochugaru: Offers a smoky kick. Substitute red pepper flakes or cayenne pepper if preferred.
- Ground turmeric: Gives a golden hue and earthy flavour, and while there’s no perfect swap, a pinch of curry powder could work in a pinch.
- Tomato paste: Forms a rich, tangy base. Blended sun-dried tomatoes or canned tomato purée can be used instead if needed or preferred.
- Vegetable broth: Helps create the sauce’s consistency and depth. Water with a splash of miso paste or soy sauce also works well.
- Fresh lime: Brightens the dish with acidity. Lemon juice or even a splash of apple cider vinegar also works.
- Kosher salt: Really enhances all the other flavors. You can use whatever salt you prefer.
Cashew Cream
- Raw cashews: Blended into a smooth, creamy base, they add richness without dairy. Blanched almonds or silken tofu can be used instead if you prefer.
- Filtered water: Makes a neutral base for blending. Regular tap water or unsweetened plant-based milk can also work.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Cover the raw cashews with boiling water and let them soak while you start cooking.
Step 2: Soak the tteok in a bowl of cool water, gently separating any pieces that are stuck together with your hands. Set aside and let them soak while you prepare the base of the dish.
Step 5: Add the soaked tteok and bring everything to a gentle simmer. Cook for about 10 minutes, stirring now and then, until the tteok is tender and cooked through. Remove the pan from heat.
Step 6: Drain the cashews and blend them with filtered water until completely smooth and creamy. Stir the cashew cream into the pan, season with salt and pepper to taste, and finish with a squeeze of fresh lime juice. Enjoy!
Secrets to Success
- Soaking the rice cakes in cool water helps them separate and ensures even cooking.
- Adjust the heat by modifying the amount of jalapeño, Kashmiri
Serving Suggestions
This dish is satisfying on its own, but it pairs well with sautéed greens, roasted vegetables, or a spicy cucumber salad.
To end this delicious meal have an easy vegan matcha crinkle cookie. Yum!
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water to loosen the sauce if it has thickened.
Recipe FAQs
Tteokbokki are Korean rice cakes known for their chewy texture, often used in stir-fries and soups. You can find them in the refrigerated or frozen section of most Korean or Asian grocery stores, and some larger supermarkets carry them as well.
Yes! The tteok used in this recipe is naturally gluten-free, but always double-check packaging to confirm. Also, ensure your vegetable broth and spices are certified gluten-free if needed.
Soaking the tteok softens them, helps separate any pieces that are stuck together, and ensures they cook evenly. If your rice cakes are already soft and fresh, you can skip this step, but frozen or dried ones should always be soaked.
It’s moderately spicy, but you can easily adjust the heat level by adding more or less jalapeño, chili powder, or gochugaru to suit your taste.
I don’t recommend freezing this dish – the texture of the tteok can change and become tough once thawed. Fresh is always best!
More Delicious Recipes
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Masala Tteokbokki
Ingredients
Masala Tteokbokki
- 8 oz tteokbokki
- 3 tbsp neutral oil
- 1 bay leaf dry
- 1 tsp cumin seeds
- 1 yellow onion thinly sliced
- 1/4 jalapeno pepper finely minced
- 4 cloves garlic minced
- 1" piece ginger grated
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 1 tsp gochugaru or use cayenne
- 1/2 tsp ground turmeric
- 1/4 cup tomato paste double concentrated
- 1 1/2 cup vegetable broth
- 1/2 lime fresh
- salt kosher, to taste
Cashew Cream
- 1/2 cup raw cashews soaked
- 1/3 cup filtered water
Instructions
- Cover raw cashews with boiling water and let soak while you cook.
- Soak tteok in a bowl of cool water and use your hands to gently break up any pieces stuck together. Set aside and let soak while you prepare the base of the dish.
- In a heavy bottomed saucepan, add oil. Once hot, add bay leaf and cumin seeds and toast for 1 minute, or until fragrant, stirring with a spatula. Next add onions and sauté until translucent and tender, about 2-3 minutes. Add jalapeno, garlic and ginger and sauté for another minute.
- Add coriander, garam masala, kashmiri chili, gochugaru and turmeric. Cook, stirring frequently, for 2-3 minutes. Then add tomato paste and cook down for about 2-3 minutes, until it has darkened in color.
- Deglaze with vegetable broth, using your spatula to scrape any browned bits off of the bottom of the pan.
- Add tteok pieces and bring the mixture to a simmer. Let simmer for about 10 minutes, stirring occasionally, until the tteok is tender and cooked through. Remove from heat.
Notes
- Soaking the rice cakes in cool water helps them separate and ensures even cooking.
- Adjust the heat by modifying the amount of jalapeño, Kashmiri
Nutrition information is automatically calculated, so should only be used as an approximation.
