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Masala Tteokbokki (vegan, glutenfree)

Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Servings: 4 servings


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


  • 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.
  • Drain cashews and add to a blender with filtered water. Blend until completely smooth and you end up with a rich cream. Add the cream to the pan, stir to incorporate and season with salt and pepper, to taste. Finish with fresh lime juice, to taste.