Gluten Free Vegan Korean Tteokbokki

Total time30 min

Prep time10 min

Cook time20 min

4.7

(17)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

4 cups water
1 piece (4x4 inch) dried kombu
½ oz dried shiitake mushrooms (about 4 small)

For the sauce

3 tbsp gochujang
1 tbsp gochugaru (korean red pepper flakes)
2 tbsp soy sauce
1 tbsp sugar
1 tsp toasted sesame oil

For the tteokbokki

1 lb cylinder-shaped rice cakes (tteok), fresh or thawed
3 oz firm tofu, cut into 1-inch cubes
2 stalks green onion (scallion), cut into 2-inch pieces
1 cup napa cabbage, roughly chopped

For serving

1 tsp toasted sesame seeds (optional)

Instructions

1
Combine the water, kombu, and dried shiitake mushrooms in a large skillet or wide saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, until the broth is lightly golden and fragrant. Remove and discard the kombu and mushrooms.
2
Whisk the gochujang, gochugaru, soy sauce, sugar, and sesame oil into the hot broth until fully dissolved and the broth is a deep, uniform red.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!