Spicy Veggie Rice Cakes have a special place in my heart. Growing up, I loved wandering through the bustling streets of Seoul, where the air was filled with the wonderful aroma of street food. Vendors shouted out their delicious offerings, but the one dish that always caught my attention was tteokbokki. The sight of those chewy rice cakes swimming in a spicy red sauce with fresh vegetables was irresistible. Inspired by those moments, I decided to create my own version called Spicy Veggie Rice Cakes, perfect for a quick and easy meal at home.
A Wholesome Twist
The beauty of Spicy Veggie Rice Cakes is that it combines comfort and health in one bowl. I carefully select vibrant vegetables like napa cabbage and carrots, knowing they will bring color and crunch to the dish. As I chop and slice, the kitchen fills with the fresh scent of garlic and green onions. When everything is simmering together, I can’t help but feel excited about the flavors that will soon come alive in my pot. The spicy gochujang adds warmth, and I love that I can adjust the heat to my liking. This dish is not just about the taste; it’s about enjoying the process and creating something special wholesome.
Family Favorites
Whenever I make Spicy Veggie Rice Cakes, my family gathers around the table, their eyes wide with anticipation. It’s heartwarming to see their smiles as they dig into the dish. I love to garnish the rice cakes with a sprinkle of sesame seeds and the bright green parts of the green onions. Each bite is a delightful mix of chewy rice cakes, tender vegetables, and a spicy kick. I often hear, “Can we have this again tomorrow?” It’s moments like these that make cooking so rewarding. I know I’ve made something special that everyone enjoys.
I often share my Spicy Veggie Rice Cakes with friends, introducing them to the vibrant flavors of Korean cuisine. Watching their surprised expressions as they take their first bite is truly a joy. Cooking is a way to connect with others, and I love sharing my love for plant-based meals. With each bowl of Spicy Veggie Rice Cakes, I feel like I’m passing down a piece of my childhood, inviting everyone to join in on the experience. Whether it’s a weeknight dinner or a gathering with friends, this dish always brings warmth, happiness, and a little spice to the table.
Table of Contents
Chef’s Notes-Spicy Veggie Rice Cakes
- If using frozen Korean rice cakes, make sure they are thoroughly thawed before cooking. This helps achieve the ideal chewy texture.
- Stir the mixture occasionally during simmering to prevent the rice cakes from sticking to the bottom of the pot and ensure even cooking.
- Feel free to add other vegetables like bell peppers, zucchini, or spinach for additional nutrition and color. They can be added along with the shiitake mushrooms.
- Control the spice level by adjusting the amount of gochujang and gochugaru to suit your taste. Start with less if you’re unsure and add more gradually.
- Serve the tteokbokki with a side of steamed rice or pickled vegetables to help balance the dish’s heat. You can also sprinkle additional sesame seeds or chopped nuts for added texture and flavor.
Spicy Veggie Rice Cakes
4
servings10
minutes25
minutes450
kcal35
minutesCraving bold flavors and hearty textures? Our Easy Vegan Tteokbokki brings the vibrant taste of Korean street food right to your kitchen! This spicy rice cake dish is perfectly chewy, drenched in a luscious, spicy sauce, and packed with fresh vegetables for a nutritious twist. Whether you’re a seasoned vegan or simply looking to spice up your meal routine, this recipe is a crowd-pleaser that’s both simple and satisfying. Dive into the perfect balance of heat and umami, and elevate your dinner game with this irresistible plant-powered delight!
Ingredients
- Finishing Touches
1 1/2 teaspoons toasted sesame oil optional
sesame seeds for garnish, optional
- Alternative Ingredients:
Gochujang: Substitute with sriracha for a milder flavor.
Gochugaru: Replace with red pepper flakes if unavailable.
Tamari: Use gluten-free soy sauce or coconut aminos for gluten-free.
Vegetable broth: Substitute with mushroom broth or water with bouillon cubes.
Shiitake mushrooms: Use button mushrooms or baby bella mushrooms.
Napa cabbage: Replace with regular green cabbage or bok choy.
Korean rice cakes: Substitute with mochi or other chewy rice cakes available in Asian stores.
Directions
- Simmering the Broth – In a large, deep pot, pour in the vegetable broth and bring it to a rolling boil over high heat. Once simmering, add the shredded napa cabbage, the white parts of the green onions, sliced carrots, and minced garlic. Lower the heat to medium-low and let the mixture simmer gently for 2 to 3 minutes to allow the vegetables to soften and infuse their flavors into the broth.
- Building the Sauce – Incorporate the gochujang paste and, if desired, gochugaru flakes into the pot, stirring well to fully combine with the broth. Add the tamari or soy sauce and cane or coconut sugar, mixing until the sauce is smooth and the sugar has dissolved. This combination creates the rich, spicy base that defines the tteokbokki’s signature flavor.
- Form- Begin by separating the Korean rice cakes and soaking them in warm water for about 10 minutes. If using fresh rice cakes that are already soft, you can skip this step. Soaking ensures the rice cakes achieve the perfect chewy texture when cooked.
- Finishing Touches – Once the rice cakes are cooked int the skillet and the sauce has thickened to your liking,
Equipment
- Nonstick Pan
Notes
- To achieve the perfect chewy texture, ensure the rice cakes are thoroughly thawed if previously frozen. Stir the mixture occasionally during simmering to prevent the rice cakes from sticking to the pot. For extra flavor, consider adding tofu or your favorite vegetables like bell peppers or spinach. Serve with a side of steamed rice or pickled vegetables to balance the spiciness. Adjust the level of heat by modifying the amount of gochujang and gochugaru to suit your taste preferences.
Nutrition Facts
- Calories: 450kcal
- Carbohydrates: 70g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 400mg
- Fiber: 6g
- Sugar: 10g
- Vitamin A: 1000IU
- Vitamin C: 30mg
- Calcium: 50mg
- Iron: 4mg
FAQ- Spicy Veggie Rice Cakes
Can I make this dish gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce, and ensure that your rice cakes are labeled gluten-free.
What can I substitute for gochujang?
If you don’t have gochujang, sriracha can be used as a milder alternative. You can also mix miso paste with a bit of sugar and chili powder for a similar flavor.
Can I prepare this in advance?
While it’s best enjoyed fresh, you can prepare the broth and vegetables ahead of time. Just store them separately in the fridge and combine them when ready to cook.
What is the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth if the sauce has thickened too much.
Can I freeze this dish?
Yes, you can freeze the cooked tteokbokki for up to a month. To reheat, thaw it overnight in the refrigerator and heat it in a pan, adding a bit of broth or water to loosen the sauce if needed.
