There’s something undeniably cozy about a bubbling bowl of tteokbokki, the beloved Korean street food dish that’s captured hearts globally. But this version? It’s all plant-based, vibrant, and totally crave-worthy. My gochujang vegan tteokbokki with crispy tofu cubes takes the traditional korean tteokbokki recipe and gives it a nourishing, vegan twist—without skimping on the bold flavors. With chewy rice cakes, a rich gochujang-based sauce, and golden tofu cubes that add texture and protein, this dish is a hug in a bowl. Whether you're deep into Korean cuisine or just looking for a spicy korean kick to your weeknight dinner, this one’s a winner. And yes, it tastes as good as it looks—very korean tteokbokki aesthetic.
Gochujang Vegan Tteokbokki with Crispy Tofu Cubes
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course, Snack
Cuisine Korean
Non-stick frying pan or cast iron skillet For crisping the tofu. A good-quality non-stick pan makes it easier to get golden edges without deep frying.
Medium pot or deep sauté pan Ideal for simmering your tteokbokki sauce and rice cakes. A wide surface area helps reduce the sauce quickly.
Mixing bowls For tossing tofu and prepping ingredients.
Tongs or spatula To flip tofu without breaking it.
Tofu press (optional) But wrapping tofu in paper towels and placing a weight on top for 15 minutes works just as well.
For the Tteokbokki
- 1 pound Korean rice cakes tteok, fresh or frozen and thawed
- 3 cups vegetable broth or water with a dash of mushroom seasoning
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon gochugaru Korean red chili flakes – optional for extra spice
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or sugar
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1/2 medium yellow onion sliced
- 1 scallion chopped (plus extra for garnish)
- 1/2 cup napa cabbage or green cabbage shredded
- 1/2 cup shredded carrots optional for added texture and color
For the Crispy Tofu Cubes
- 1 block 14 oz extra firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons neutral oil like avocado or canola
Garnish
- Toasted sesame seeds
- Additional scallions
Optional: Vegan cheese shreds or nutritional yeast if you’re craving a tteokbokki cheese vibe
Step 1: Prep the Rice Cakes
If you're using frozen tteok, make sure to thaw them fully and soak them in warm water for 10 minutes to soften. Fresh tteok can go straight in.
Step 2: Make the Tofu Crispy
Pat tofu dry and cut into ¾-inch cubes. Toss them in a bowl with cornstarch, a pinch of salt, and pepper. Heat oil in a skillet over medium heat and fry tofu until all sides are golden and crisp, about 8–10 minutes. Remove and set aside.
Step 3: Build the Tteokbokki Sauce
In a deep pan, add a teaspoon of sesame oil and sauté the sliced onions and minced garlic until fragrant. Add in the gochujang, gochugaru (if using), soy sauce, and maple syrup. Stir well and pour in the vegetable broth.
Let it come to a gentle simmer. This is your base tteokbokki sauce recipe—thick, savory, spicy, and packed with umami.
Step 4: Simmer the Tteokbokki
Add the soaked rice cakes into the bubbling sauce. Stir to ensure they don’t stick to the bottom. Cook uncovered for about 10–12 minutes or until the sauce thickens and the rice cakes become soft and chewy.
Add the shredded cabbage, carrots, and scallions in the last 5 minutes of cooking. This gives the dish texture and freshness.
Step 5: Add the Tofu and Serve
Gently stir in the crispy tofu cubes so they soak in some of the sauce while staying golden on the edges. Cook for another 2 minutes. Garnish with scallions and toasted sesame seeds.
If you're after that tteokbokki cheese experience, sprinkle on some vegan mozzarella or nutritional yeast just before serving.
Pairings
While this vegan tteokbokki is hearty enough on its own, there are some killer pairings that can turn this into a full-blown Korean comfort meal:
1. Quick Cucumber Kimchi
A crunchy, vinegary bite balances the heat of the tteokbokki. Slice cucumbers thin, toss with rice vinegar, sesame oil, and a pinch of sugar and salt.
2. Ramen and Tteokbokki Combo
Add a handful of cooked ramen noodles directly into the pan for that popular ramen and tteokbokki fusion dish. It's perfect for soaking up any leftover sauce.
3. Vegan Japchae
A side of glass noodles with stir-fried veggies and sesame oil can mellow out the heat and offer a contrast in texture.
4. Cold Barley Tea (Boricha)
A classic Korean beverage that soothes the palate and complements the richness of spicy dishes.
FAQs
1. What kind of rice cakes should I use for this recipe?
Use cylindrical Korean rice cakes (garaetteok), which are traditionally used in korean food tteokbokki. They’re chewy, dense, and perfect for soaking up spicy sauces. Look for them in the frozen or refrigerated section of Korean grocery stores.
2. Can I make this a non spicy tteokbokki?
Absolutely. Just reduce the gochujang to 1 tablespoon and omit the gochugaru. You can boost flavor with more soy sauce and a dash of tomato paste for a kid-friendly, non spicy tteokbokki.
3. Is tofu the only protein option?
While tofu works great here, you can also use tempeh or seitan if you prefer. Just make sure to crisp them up first before adding to the sauce.
4. How do I get that creamy “rose” effect in vegan rose tteokbokki?
To make vegan rose tteokbokki, add a splash (around 1/4 cup) of unsweetened plant milk or vegan cream to the sauce toward the end of cooking. This balances the heat and gives it a creamy, indulgent finish.
5. Can this dish be prepped ahead of time?
You can prep the sauce and crispy tofu ahead, but rice cakes are best cooked fresh for that perfect chewy texture. If you're reheating, add a splash of broth or water to loosen the sauce.
