[Tteokbokki] Vegan Tteokbokki: Spicy Rice Cakes without Fish Cakes (Sweet, Spicy, Chewy) - Korean vegan food

✅ Quick Summary

• Vegan tteokbokki is totally doable without fish cakes—focus on a spicy-sweet sauce and the chewy rice cakes.
• The “missing umami” is easy to replace: add soy sauce + garlic, and if you want, a tiny bit of mushroom or kelp-based broth (optional).
• No strict measurements needed: adjust the sauce by taste with spicy + salty + sweet, then reduce until glossy.

🧭 Quick Routine Box (3–4 steps)

1. Soak or rinse rice cakes so they cook evenly (especially if they’re firm from the fridge/freezer).
2. Mix a quick sauce: gochujang + gochugaru + soy sauce + garlic, then balance with a small sweet touch.
3. Simmer rice cakes in sauce until chewy and the sauce turns glossy (gentle heat to avoid scorching).
4. Finish with scallions + sesame, then serve right away (leftovers reheat well with a splash of water).

Table of Contents

• What makes tteokbokki “tteokbokki” (without fish cakes)
• Ingredients + vegan swaps
• How to make vegan tteokbokki (step-by-step)
• Common mistakes + fixes (too thick, too sweet, too spicy)
• Serving ideas + leftovers
• FAQ

The first time I made vegan tteokbokki without fish cakes, I thought it would feel “empty”—but once the sauce reduced and coated the rice cakes, I didn’t miss them at all.

Results can vary depending on rice cake type, sauce brand (gochujang), and how much water you start with.

What makes tteokbokki “tteokbokki” (without fish cakes)

Tteokbokki is all about chewy rice cakes in a spicy-sweet red sauce. Fish cakes are common, but they’re not the definition. If your sauce is glossy and your tteok is bouncy, it still feels like the real comfort food.

For a vegan version, the main job is replacing umami. You can do that with pantry basics like soy sauce and garlic, and (optional) a light broth made from mushrooms or kelp.

Ingredients + vegan swaps

Main

• Korean rice cakes (tteok) — fresh, refrigerated, or frozen
• Onion + scallions (simple but makes it taste “complete”)

Sauce roles (balance by taste)

• Base heat: gochujang
• Chili boost: gochugaru (optional for deeper red + heat)
• Salt/umami: soy sauce
• Aromatics: garlic
• Sweet balance: sugar, maple syrup, or rice syrup (small amount)
• Liquid: water or light veggie stock

Optional add-ins (choose one):

• Mushrooms (for umami)
• Cabbage (bulk + sweetness)
• Vegan dumplings or tofu puffs (fun, filling)

How to make vegan tteokbokki (step-by-step)

⚠️ Safety note: thick sauce can bubble and splatter. Keep heat moderate and stir often to avoid burns and scorching.

Step 1) Prep rice cakes so they cook evenly

If your rice cakes are firm, rinse and soak briefly so they don’t stay hard in the center. If they’re frozen, separating them first helps them cook without clumping.

Step 2) Mix the sauce (strong at first is okay)

Mix gochujang + soy sauce + garlic, then add gochugaru if you want more heat and color. Add water to loosen it. Taste: it should be slightly bold because it will mellow as it simmers with rice cakes. If it’s too sharp, add a tiny sweet touch; if it’s too sweet, add soy sauce or more chili.

이미지 설명: 소스는 ‘달큰-매콤-짭짤’ 균형만 잡으면 실패 확률이 확 줄어요.

Step 3) Simmer until glossy and chewy

Add rice cakes (and onion/mushrooms if using), then simmer gently until the sauce thickens and coats everything. Stir often near the end—this is when it can stick.

이미지 설명: 윤기가 돌고 떡이 말랑해지면 “끝까지 줄이기”만 남았어요.

👉 Vegan Kimchi to Serve on the Side (Click)

👉 Quick Cucumber Kimchi (Oisobagi) (Click)

👉 Next-Day Plan: Kimchi Fried Rice (Click)

Common mistakes + fixes (too thick, too sweet, too spicy)

Problem 1) Sauce gets too thick and sticks
Fix: lower heat and add small splashes of water, stirring gently. Wide pan helps more than high heat.

Problem 2) Too sweet
Fix: add a little more soy sauce or chili, and reduce again. Next time start with less sweetener—gochujang can already be sweet.

Problem 3) Too spicy
Fix: add more onion/cabbage, serve with extra rice, or dilute with a bit of water and simmer to rebalance. Your spice tolerance can vary day to day.

Problem 4) Rice cakes stay hard inside
Fix: soak/rinse longer and simmer gently (hard boiling can cook unevenly). Different rice cakes need different time.

Serving ideas + leftovers

Serve right away while the rice cakes are chewy. If you want it more “street-style,” reduce sauce a bit more so it clings thickly.

Leftovers: rice cakes can firm up in the fridge. Reheat gently with a splash of water to loosen the sauce and soften the tteok again.

이미지 설명: 남은 떡볶이는 ‘덮밥’으로 바꾸면 한 끼가 바로 해결돼요.

FAQ

Q1. Can I make vegan tteokbokki without gochujang?
A. It’s possible, but it won’t taste quite the same. Gochujang gives the signature flavor. If you skip it, you’ll rely more on chili flakes + soy + sweet balance.

Q2. What can replace fish cakes in a vegan version?
A. Mushrooms, cabbage, tofu puffs, or vegan dumplings can add volume and texture—choose what matches your pantry.

Q3. Why are my rice cakes not chewy?
A. Rice cake type and storage matter. Some are softer fresh, others need more soaking. Results can vary by brand and thickness.

Q4. Is it okay if the sauce looks dull instead of glossy?
A. It can happen if there’s too much water or not enough reduction. Simmer a bit longer on gentle heat and stir—gloss usually comes as it thickens.

Q5. Can I freeze leftover tteokbokki?
A. You can, but texture may change after thawing. Many people prefer refrigerating and reheating with water for a softer chew—your results may vary.

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Today’s challenge: get the sauce glossy—stop cooking the moment it clings to the rice cakes, then take one perfect bite with rice.

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