Vegan Tteokbokki with Ramen

Prep Time:

20 Minutes

Serves:

4 Servings

Cook Time:

20 Minutes

Author

Krystal Roberts

Main Dishes

About the Recipe

This vegan tteokbokki with ramen is spicy, saucy, and deeply satisfying. Chewy rice cakes and ramen noodles simmer in a bold gochujang sauce with cabbage, bok choy, carrots, and green onions.

Ingredients

For the Sauce

4 cups vegetable broth
3 tbsp gochujang
1 tbsp gochugaru, or to taste
2 tbsp soy sauce or tamari
1 tbsp maple syrup or agave
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp toasted sesame oil
For the Tteokbokki
14 oz (400 g) Korean rice cakes, fresh or frozen
2 packs ramen noodles, seasoning packets discarded
2 baby bok choy, chopped
3 cups Chinese cabbage, chopped
2 medium carrots, thinly sliced
4 green onions, sliced

Optional Add-Ins

Crispy tofu
Vegan fish cakes
Shiitake or oyster mushrooms
Edamame
Vegan dumplings
Sesame seeds
Chili oil

Servings

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Linked Recipes

Crispy Tofu

Preparation

Step 1

If using frozen rice cakes, soak them in warm water for 15–20 minutes, then drain.

Step 2

Combine the vegetable broth, gochujang, gochugaru, soy sauce, maple syrup, garlic, ginger, and sesame oil in a large pot.

Step 3

Whisk until the gochujang dissolves and bring to a gentle simmer.

Step 4

Add the rice cakes and carrots and simmer for 8–10 minutes.

Step 5

Add the ramen noodles and cook for 2–3 minutes, gently separating them.

Step 6

Stir in the cabbage and bok choy and cook for 2–3 minutes.

Step 7

Add the green onions and cook for another 30 seconds.

Step 8

Add any optional tofu, fish cakes, mushrooms, or dumplings during the final few minutes.

Step 9

Taste and adjust the heat, umami, or sweetness.

Step 10

Serve immediately with green onions, sesame seeds, chili oil, and optional garnishes.

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