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–+ servings
Sauces added to the rice cakes

15-Minute Spicy Vegan Tteokbokki.

Joanne Molinaro
A super simple, delicious recipe for spicy Korean rice cakes!
4 from 2 votes
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Cook Time 15 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Ingredients
  

  • 4 2 x 2-inch pieces dashima
  • 2 scallions, whites and greens separated and chopped
  • 1 tbsp toasted sesame oil, plus more for garnish
  • 16 ounces Korean rice cakes (cylindrical)
  • 1 tsp cracked black pepper, plus more for garnish
  • 2 tbsp gochugaru
  • 1/4 cup gochujang
  • 2 tbsp brown rice syrup
  • 2 tbsp toasted sesame seeds

Instructions
 

  • Add dashima and scallion whites to 2 1/2 cups of water in a deep pan or pot and bring to a boil.
  • While water is coming to a boil, add sesame oil, black pepper, gochugaru, and 2 tablespoons of gochujang to the rice cakes (they should be thawed if you're using frozen). Stir until the rice cakes are evenly coated and set aside.
  • When the water has come to a boil, add your rice cakes to the water, along with remaining gochujang. Cook for about 5 minutes, until the rice cakes are tender and the sauce has reduced to a thick stew consistency. Add your maple syrup and continue stirring until incorporated.
  • Garnish with scallion greens, sesame seeds, black pepper, and a drizzle of sesame oil.
Keyword vegan tteokbokki
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