These Korean rice cakes are a spicy, chewy popular street food which are full of flavour and texture. Swimming in a sweet spicy sauce, tteokbokki typically includes rice cakes, fishcakes, cabbage and spring onion and can sometimes be topped with cheese or include instant ramen noodles (rabokki). This is my super simple vegan version of this popular Korean streetfood and can be customised to suit your tastes!
Korean Spicy Rice Cakes – Tteokbokki 떡볶이
Korean Spicy Rice Cakes – Tteokbokki 떡볶이
Ingredients
- 2-3 leaves Napa Cabbage (120g) chopped
- 1 1/2 cups Vegetable Stock
- 1 packet Korean Rice Cakes
- 2 stalks Spring Onion sliced into 1 inch sticks
Paste Ingredients
- 2 tbsp Gochujang Korean Red Pepper Paste
- 1 tbsp Gochugaru Korean Red Pepper Flakes
- 1 tbsp Soy Sauce
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Minced Garlic
- 1/4 tsp White Pepper
- 1 tbsp Vegan Fish Sauce optional
Instructions
- Mix all the Paste Ingredients together in a small bowl.
- In a large saucepan, heat the vegetable stock on medium heat.
- Add the spicy paste and stir to dissolve.
- Add the cabbage and cook until soft.
- Add the rice cakes, stir to cover in the sauce and simmer on low heat until sauce thickens.
- Finally, stir in the spring onions and stir until they soften.
- Serve hot!
Tried this recipe?Let us know how it was!
