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I grew up eating food that required large quantities of water to put out the fire in my mouth.  Tteokbokki–spicy Korean rice cakes–are right up there with chigae and kimchi as standard Korean comfort food.  This is the type of food you eat after working a 12 hour day with a bottle of makgeolli (Korean […]

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Tteokbokki (Spicy Korean Rice Cakes)

Food

I grew up eating food that required large quantities of water to put out the fire in my mouth.  Tteokbokki–spicy Korean rice cakes–are right up there with chigae and kimchi as standard Korean comfort food.  This is the type of food you eat after working a 12 hour day with a bottle of makgeolli (Korean rice wine).  The rice cakes get tender and chewy, while the heat from the chili flakes keep you alert and thirsty.

Easy to make and delicious.

Make sure to have a gallon of water handy, though.


Cooking Time: 30 minutes
Recipe Difficulty: Very Easy
Servings Amount: 4

Recipe Lead: For mouthwatering fire. In your mouth.

Ingredients
  • 1/2 package fresh Korean rice cakes (cylindrical)*
  • 1 tbsp + 1 tsp sesame oil (plus more for drizzling)
  • 1/2 onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 1 carrot (chopped into discs)
  • 4-5 florets of broccoli (chopped)
  • 1/2 zucchini or Korean squash (chopped)
  • 2-3 green onions (chopped)
  • 4-5 dried shiitake mushrooms (reconstituted and chopped)
  • 1 cup mushroom dashi (or vegetable broth)
  • salt and pepper
  • 1 1/2 tbsp Korean chili flakes**
  • 2 tbsp gochujang^
  • 2 tbsp + 1 tsp soy sauce
  • 2 1/2 tbsp maple syrup
  • 1 tbsp oil
  • 1 tsp toasted sesame seeds
  • Optional: cooked ramen noodles
  1.  Add 1 tbsp sesame oil, salt, and pepper to rice cakes and massage. Set aside while you prep your veggies.
  2. Add 1 tsp sesame oil, 1 tsp of soy sauce, and salt to mushrooms. Set aside.
  3. Prepare sauce by adding Korean 1 1/2 tbsp of Korean chili flakes, 1 1/2 tbsp of gochujang, 2 tbsp of soy sauce, and 2 1/2 tbsp of maple syrup.  Stir together.
  4. In a large pan, add 1 tbsp of oil over medium high heat. When hot, add marinated mushrooms, garlic, and onions and cook until onions are soft.
  5. Add broccoli, carrots, and zucchini and cook until veggies soften.
  6. Add rice cakes and sauce.  Stir until all veggies and rice cakes are evenly coated.
  7. Add mushroom dashi/veggie broth. Bring to a boil and then reduce heat to allow sauce to simmer.  Stir with wooden spoon as sauce thickens.
  8. Optional: Before sauce thickens too much, add cooked ramen noodles.
  9. Sprinkle with toasted sesame seeds and drizzle with a little more sesame oil before serving.

*You can buy rice cakes here.

**You can buy Korean chili powder here.

^You can buy my favorite vegan certified gluten free gochujang here.

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  1. Jen says:

    Saved!
    I just love ddukbokee ever since my Korean friend took me to a Korean food place :v
    Since Im Vegan now, this is the perfect recipe
    Thanks 🙂

  2. Brianna J. says:

    This looks AMAZING! I’m addicted to mukbang ASMR videos, so I’ve been searching for these delicious-looking rice cakes. I’ve never had them, but I have this huge hankering. I’m headed to my local intl. market to get the ingredients to make this asap! So happy I found you on IG. <3

    • the.krn.vegan@gmail.com says:

      Awww, thanks makes me so happy!! This is one of my most popular recipes, and like most of them, this is so easy to make!!

  3. Lauren says:

    Just made these for breakfast and it’s delicious! Thank you for sharing!

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