Korean Tteokbokki with Fish-Cake-Free Vegan-Style Sauce and Pan-Seared Tteok

Ingredients

• 300 g Tteok (cylindrical Korean rice cakes), frozen
• 1 tbsp Neutral oil (for searing)
• 2 tbsp Gochujang (Korean chili paste)
• 1 tsp Gochugaru (Korean chili flakes)
• 1.5 tbsp Soy sauce (or tamari)
• 1 tbsp Brown sugar (or vegan sugar)
• 2 cups Vegan-style “fish-cake-free” broth: water
• 5 g Dried kelp (kombu)(optional)
• 4 g Dried shiitake mushrooms(optional)
• 1 tsp Mushroom powder (optional, for extra umami)(optional)
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tsp Rice vinegar (or apple cider vinegar)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water (for cornstarch slurry)(optional)
• 1 tsp Sesame oil
• 2 stalks Green onions, sliced
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Prep (15 minutes): If using dried kelp/shiitake, rinse quickly. Mince garlic, grate ginger, slice green onions. If tteok is frozen, keep it ready to sear (no need to thaw).

2. 2

   Make the vegan-style sauce base (about 10 minutes of cook time): In a small pot, combine 2 cups water with kelp and shiitake (if using). Bring to a gentle simmer for 8–10 minutes, then remove kelp and mushrooms (or strain). Stir in gochujang, gochugaru, soy sauce, brown sugar, garlic, ginger, and rice vinegar. Simmer 2–3 minutes to meld flavors.

3. 3

   Pan-sear the tteok (about 10 minutes of cook time): Heat a large nonstick skillet over medium-high heat. Add neutral oil. Add tteok in a single layer and sear 2–3 minutes per side until lightly browned and slightly crisp on the outside (work in batches if needed).

4. 4

   Combine and thicken (about 5 minutes of cook time): Pour the sauce into the skillet with the seared tteok. Simmer, stirring, until the tteok is tender and the sauce clings (about 4–5 minutes). If you want it thicker, stir cornstarch with 1 tbsp water and add during the last minute.

5. 5

   Finish (final minute): Turn off heat, stir in sesame oil, top with green onions (and sesame seeds if using). Serve hot.