Tteokbokki (Korean Rice Cakes Vegan)


Tteokbokki Is a classic Korean dish that now carries a heavy popular "pop" culture status in terms of trendy Asian foods to eat. Regardless of being classed as trendy the dish itself is incredibly delicious and full of textures and umami. Tteokbokki's main component are rice cakes made from short grain rice flour. you can buy these frozen from various oriental supermarkets, however, they are so simple to make from scratch and taste so much better than buying them frozen. For this recipe I wanted to create a basic vegan version with the aid of some simple crispy enoki mushrooms to carry the rice cakes. With all that said let's get straight into it!

Cook Time 30 mins / Prep Time 1 hr

To serve 3-4


Rice Cakes:

300g short grain rice flour

170ml hot water

1 tsp salt

sesame oil to roll

Gochujang Broth:

2 garlic cloves

1 1/2 tbsp gochujang

2 tbsp fine korean chilli flakes

1 1/2 tbsp corn syrup or 1 tbsp white sugar

1-2 tbsp light soy

800ml water

4 dry shitake mushrooms (dashi)

hand sized piece of kombu (dashi)

Additional Ingredients:

200g enoki mushrooms

1-2 tbsp sesame oil (enoki)

1 tsp garlic salt (enoki)

1 tsp chilli flakes (enoki)

1/2 bunch spring onions

1-2 tbsp sesame seeds


Rice Cakes:

  1. Let's start this recipe by making the rice cakes, what you will need to source is some short grain rice flour, most asian supermarkets should stock this. Depending on what brand you buy will possibly change the amount of boiling water added, although, this is more of an eyeball thing when making up the dough. Start by adding 300g and 1 tsp of salt into a large mixing bowl then mix well. Next gradually add 170ml of boiling water whilst constantly mixing. When all of the water is added use a spoon to bring the dough roughly together. We are looking for a rough dough that is neither too wet or too dry almost like a really dry mashed potato (refer to image below).

2. Now to steam the dough, you can either add the dough to a steamer and steam for 20-25 minutes or use a microwave. For this recipe I went lazy and went with a microwave if I'm honest. Cover the dough with clingfilm whilst leaving a small gap then microwave on full power for 2 minutes. After 2 minutes remove the dough and briefly mix again. Cover with clingfilm one last time and again place into a microwave for an additional 2 minutes to cook the dough.

3. When the dough is cooked, we now want to lightly brush a work top with a drizzle of sesame oil and empty the hot dough on top. As the dough is ridiculously hot at this point we now want to begin to pound the dough using either a pestle, tenderiser or rolling pin. Pound the dough for 5 to 10 minutes or until the dough starts to become smooth and elastic. As the dough begins to cool you can also start to kneed by hand to make this process faster. The more time spent into pounding the dough at this point will offer a more elastic and textured rice cake. When the dough is ready roll back into a smooth ball and we can now begin to roll out the dough.

4. To make rolling the rice cakes much more manageable begin by dividing the dough into 4 equal pieces. Then cut one of the pieces into two to give us 8 pieces in total then using your palm lightly roll each piece of dough into a cylinder approximately the size of a fat cigar. Now roll each "cigar" as evenly as possible using both hands until we have long strips of dough approximately 1/2 an inch in diameter. Repeat this process until all of the dough is rolled out into equal sized strips.

5. Finally all that's left is to cut the rice cakes into manageable pieces. Traditionally you want to level out the rice cakes and equally cut into approximately 5cm in length each. When cut drizzle lightly with sesame oil to prevent the rice cakes from sticking. These rice cakes can either be frozen, used immediately or stored in the refrigerator over night to harden slightly.

Gochujang Broth:

6. For the next component of this recipe we want to make up the gochujang broth. To add umami to the broth we want the base to be made up of a simple dashi stock. Start by adding a hand sized pice of kombu and 4 dried shitake mushrooms to a small saucepan with 800ml of cold water. Place onto a medium to low heat and slowly bring the stock up to a gentle simmer. We don't want to bring the stock up to a boil as it may become bitter. Slowly simmer the stock for 5 minutes to infuse then after, remove the stock from the heat and allow to steap for a further 10 minutes. Now pass the stock through a fine sieve into a fresh saucepan and we now have a very simple dashi.

7. To transform the dashi into something a little more special place the stock back onto a medium to low heat then add 2 minced garlic cloves, 1 1/2 tbsp gochujang, 2 tbsp korean fine chilli flakes, 1 1/2 tbsp of corn syrup or 1 tbsp white sugar and 1-2 tbsp of light soy. Use a whisk to mix well and slowly simmer the broth until slightly reduced and thicker.