Vegan Korean Spicy Rice Cakes

Total time30 min

Prep time10 min

Cook time20 min

Chewy rice cakes simmer in a glossy, fiery-red sauce built from gochujang, coconut aminos, toasted sesame oil, and a warm hit of turmeric, all deepened with a fragrant base of garlic, ginger, and scallions cooked in avocado oil. A simmer in vegetable broth pulls everything together into that signature sticky, saucy coating that clings to every piece of tteok. Each bite delivers that classic sweet-heat balance and satisfying chew Korean street food is known for, finished with a scatter of scallion greens and sesame seeds right before serving. It's an easy one-pan dinner or shareable snack that comes together in under thirty minutes, and it fits neatly into a vegan kitchen without sacrificing any of the bold, spicy flavor tteokbokki is loved for.

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Ingredients

4 servings

For the tteokbokki

1 lb cylindrical rice cakes (tteok), fresh or thawed
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2 cups low-sodium chicken broth or vegetable broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tbsp avocado oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
4 scallions, cut into 1-inch pieces (white and green parts separated)

For the sauce

3 tbsp gochujang (korean red pepper paste)
1 tbsp coconut aminos
1 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp toasted sesame oil
1 tsp ground turmeric

For serving

1 tsp sesame seeds, for serving (optional)

Instructions

1
If using refrigerated or frozen rice cakes, soak them in cold water for 10 minutes, then drain. Fresh rice cakes can go straight into the pan.
2
In a small bowl, whisk together the gochujang, coconut aminos, honey, sesame oil, and ground turmeric until smooth. Set aside.

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