Gochujang Vegan Tteokbokki Crispy: A 10/10 Treat

Gochujang Vegan Tteokbokki Crispy has become my absolute go-to for a quick, satisfying meal that hits all the right notes – spicy, savory, and that irresistible chewy-tender texture. I first fell in love with Korean street food during a trip to Seoul, and I’ve been on a mission ever since to recreate that magic at home, especially when I discovered that it’s totally possible to achieve that beloved crispy exterior without any animal products. This vegan gochujang tteokbokki recipe is my answer, offering a comforting warmth and a satisfying bite that makes you feel like you’re right there on a bustling street corner. If you’ve ever wondered how to make Gochujang Vegan Tteokbokki Crispy, you’re in the right place. Let’s get cooking!

Why You’ll Love This Gochujang Vegan Tteokbokki Crispy

• The flavor is an incredible balance of sweet and spicy, making it a truly addictive dish.
• It’s surprisingly quick to prepare, perfect for those weeknights when you need comfort food fast.
• This vegan gochujang tteokbokki recipe is packed with plant-based goodness, offering a healthier twist on a classic.
• It’s a budget-friendly meal that uses simple, accessible ingredients, proving delicious can be affordable.
• Even picky eaters will love the chewy rice cakes and the satisfyingly crisp tofu.
• You get the authentic taste of spicy vegan rice cakes gochujang with every bite.
• It’s a fantastic way to explore Korean cuisine with a delicious, satisfying, and healthy meal.
• The combination of chewy and crispy textures makes this spicy vegan rice cakes gochujang incredibly moreish.

Ingredients for Gochujang Vegan Tteokbokki Crispy

Crafting this amazing plant-based Gochujang Vegan Tteokbokki Crispy style is all about the right components. Here’s what you’ll need:

• 1 pound Korean rice cakes (tteok) – fresh or frozen and thawed; these are the chewy stars!
• 3 cups vegetable broth or water with mushroom seasoning – for a flavorful sauce base.
• 2 tablespoons gochujang (Korean red chili paste) – the heart of that signature spicy-sweet flavor.
• 1 tablespoon gochugaru (Korean red chili flakes) – optional, but adds an extra layer of heat.
• 1 tablespoon soy sauce – for that essential umami depth.
• 1 tablespoon maple syrup or sugar – balances the spice with a touch of sweetness.
• 1 teaspoon sesame oil – adds a nutty aroma and flavor.
• 2 cloves garlic, minced – essential for aromatic depth.
• 1/2 medium yellow onion, sliced – for sweetness and body in the sauce.
• 1 scallion, chopped – plus extra for garnish, adding a fresh oniony bite.
• 1/2 cup napa cabbage or green cabbage, shredded – for a bit of tender crunch.
• 1/2 cup shredded carrots – optional, adds color and a hint of sweetness.
• 1 block (14 oz) extra firm tofu, pressed and cubed – crucial for that delightful crispy element.
• 1 tablespoon cornstarch – to coat the tofu for maximum crispiness.
• Salt and pepper to taste – to season everything perfectly.
• 2 tablespoons neutral oil (avocado or canola) – for frying the tofu to golden perfection.
• Toasted sesame seeds for garnish – a classic finishing touch.

How to Make Gochujang Vegan Tteokbokki Crispy

1. Step 1: If your rice cakes are frozen, thaw them and soak them in warm water for about 10 minutes to soften. Fresh ones can be used right away. Meanwhile, pat your pressed tofu cubes very dry with paper towels. This is key for crispiness!
2. Step 2: In a bowl, toss the dried tofu cubes with 1 tablespoon cornstarch, a pinch of salt, and pepper. This coating creates a beautiful golden crust. Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Carefully add the tofu in a single layer, making sure not to overcrowd the pan.
3. Step 3: Fry the tofu for about 8-10 minutes, turning occasionally, until it’s golden brown and satisfyingly crisp on all sides. This step is crucial for that delightful texture in the best vegan tteokbokki recipe crispy. Remove the crispy tofu from the pan and set it aside on a plate lined with paper towels to drain any excess oil.

4. Step 4: In the same pan (you can leave a little of the oil in there, or wipe it clean and add a teaspoon of sesame oil), sauté the sliced yellow onion and minced garlic over medium heat. Cook until the onions are softened and fragrant, about 2-3 minutes.
5. Step 5: Stir in the 2 tablespoons gochujang, optional gochugaru, 1 tablespoon soy sauce, and 1 tablespoon maple syrup. Mix everything together until it forms a thick paste and smells amazing.
6. Step 6: Pour in the 3 cups of vegetable broth. Bring this mixture to a gentle simmer, stirring to dissolve the paste and create your delicious gochujang sauce. This is the base for our best Gochujang Vegan Tteokbokki Crispy recipe .
7. Step 7: Add the softened rice cakes to the simmering sauce. Give them a good stir to coat each one evenly and prevent them from sticking together.
8. Step 8: Let the rice cakes cook uncovered in the sauce for 10-12 minutes. Stir occasionally. You’ll notice the sauce thickening beautifully and the rice cakes becoming soft and wonderfully chewy. This is the magic moment for how to make Gochujang Vegan Tteokbokki Crispy – the sauce clings perfectly.
9. Step 9: During the last 5 minutes of cooking, toss in the shredded cabbage and carrots (if using), along with the chopped scallion. Let them wilt slightly into the sauce.
10. Step 10: Gently fold in the pre-fried crispy tofu cubes. Cook for another 2 minutes, just to warm the tofu through and allow it to absorb some of the sauce.
11. Step 11: Garnish with extra chopped scallions and a sprinkle of toasted sesame seeds for that final touch that makes this the best vegan tteokbokki recipe crispy. Serve immediately and enjoy the incredible chew and crunch!

Pro Tips for the Best Gochujang Vegan Tteokbokki Crispy

Achieving that perfect balance of chewy rice cakes and delightfully crispy tofu is key to this dish. Here are my top tips to make sure your Gochujang Vegan Tteokbokki Crispy with tofu is absolutely perfect every time:

• Don’t skip pressing the tofu! The drier it is, the crispier it gets when fried.
• When frying the tofu, make sure your oil is hot enough before adding the cubes. This ensures a crisp exterior rather than a soggy one.
• For an extra layer of crunch on the rice cakes themselves, you can pan-fry them briefly in a separate skillet with a little oil before adding them to the sauce.
• Taste and adjust the sauce as you go – everyone likes their tteokbokki a little different, so feel free to add more gochujang for heat or maple syrup for sweetness.

What’s the secret to perfect crispy vegan tteokbokki?

The secret lies in properly preparing and frying your tofu until it’s golden and firm. Also, ensuring your rice cakes aren’t overcooked in the sauce helps maintain their chewy texture. Learning how to get Gochujang Vegan Tteokbokki Crispy is all about managing moisture and heat. For more Korean-inspired dishes, check out these Korean BBQ meatballs.

Can I make Gochujang Vegan Tteokbokki Crispy ahead of time?

You can prepare the sauce and fry the tofu ahead of time and store them separately in the fridge. Reheat the sauce gently, then add the rice cakes and wilted veggies. Add the pre-fried tofu at the very end to maintain maximum crispiness.

How do I avoid common mistakes with Gochujang Vegan Tteokbokki Crispy?

A common pitfall is soggy rice cakes; avoid this by not overcrowding the pan when they cook in the sauce and stirring frequently. Also, ensure your tofu is well-pressed and coated for that essential crispiness. Over-boiling the sauce can also make it too thin. For other delicious vegan options, explore these vegan potato salad recipes.

Best Ways to Serve Gochujang Vegan Tteokbokki Crispy

This vibrant dish is a star on its own, but it truly shines when paired with complementary sides. For a complete Korean street food experience, I love serving my spicy Gochujang Vegan Tteokbokki Crispy with a side of pickled daikon radish to cut through the richness and spice. A simple, refreshing cucumber salad or some steamed edamame also makes a fantastic counterpoint. Don’t forget a sprinkle of extra scallions and toasted sesame seeds right before serving to enhance the flavor and visual appeal!

Variations of Gochujang Vegan Tteokbokki Crispy You Can Try

Once you’ve mastered the basic recipe, there are so many fun ways to switch up your gochujang vegan tteokbokki crispy! For a super convenient and extra-crispy texture, try making air fryer Gochujang Vegan Tteokbokki Crispy by air frying the coated tofu cubes until golden. You can also achieve a wonderful crispiness with the baked gochujang vegan tteokbokki crispy method; just spread the coated tofu on a baking sheet and bake at 400°F (200°C) until golden and firm. If you’re looking for a milder flavor profile, simply reduce the amount of gochujang and gochugaru. For a richer, almost cheesy taste, stir in some nutritional yeast or vegan cheese shreds during the last few minutes of cooking! You might also enjoy these sweet chili sauce recipes.

Frequently Asked Questions About Gochujang Vegan Tteokbokki Crispy

Can I use different types of rice cakes for this recipe?

While traditional Korean rice cakes (tteok) are best for that authentic chewy texture, you can experiment with other firm rice cakes if needed. Just ensure they are suitable for simmering in a sauce to get that wonderful sweet and spicy vegan tteokbokki experience. For more inspiration on Korean cuisine, explore Korean BBQ steak rice bowls.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The rice cakes may firm up, so gently reheat them in a pan with a splash of water or broth until softened. The tofu will lose some crispiness upon reheating, but it’s still delicious!

Is this recipe spicy? Can I adjust the spice level?

This recipe has a moderate spice level from the gochujang. To make it spicier, add more gochugaru (Korean chili flakes). For a milder version, use less gochujang and omit the gochugaru. It’s an easy vegan gochujang tteokbokki to customize to your liking!

Gochujang Vegan Tteokbokki Crispy: A 10/10 Treat

---

• Author: basmer1517
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A spicy and savory vegan tteokbokki recipe featuring chewy rice cakes and crispy tofu cubes, perfect for a comforting Korean street food experience.

---

Ingredients

Scale 1x2x3x

• 1 pound Korean rice cakes (tteok), fresh or frozen and thawed
• 3 cups vegetable broth or water with mushroom seasoning
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon gochugaru (Korean red chili flakes) – optional
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or sugar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1/2 medium yellow onion, sliced
• 1 scallion, chopped (plus extra for garnish)
• 1/2 cup napa cabbage or green cabbage, shredded
• 1/2 cup shredded carrots (optional)
• 1 block (14 oz) extra firm tofu, pressed and cubed
• 1 tablespoon cornstarch
• Salt and pepper to taste
• 2 tablespoons neutral oil (avocado or canola)
• Toasted sesame seeds for garnish

---

Instructions

1. If using frozen tteok, thaw and soak in warm water for 10 minutes. Fresh tteok can be used directly.
2. Pat the tofu dry, cut into ¾-inch cubes, and toss with cornstarch, salt, and pepper.
3. Heat oil in a skillet over medium heat. Fry tofu until golden and crisp on all sides, about 8–10 minutes. Remove and set aside.
4. In a deep pan, sauté onions and garlic in sesame oil until fragrant.
5. Add gochujang, gochugaru (if using), soy sauce, and maple syrup. Stir well.
6. Pour in vegetable broth and bring to a gentle simmer to create the tteokbokki sauce.
7. Add the rice cakes to the sauce, stirring to prevent sticking.
8. Cook uncovered for 10–12 minutes, or until the sauce thickens and rice cakes are soft and chewy.
9. Add cabbage, carrots, and scallions during the last 5 minutes of cooking.
10. Gently stir in the crispy tofu cubes and cook for another 2 minutes.
11. Garnish with extra scallions and toasted sesame seeds.

Notes

• For extra spice, add more gochugaru.
• If you desire a cheesy flavor, add vegan cheese shreds or nutritional yeast before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Snack
• Method: Pan-Frying, Simmering
• Cuisine: Korean

Nutrition

• Serving Size: 1 serving

Keywords: Gochujang Vegan Tteokbokki Crispy, vegan gochujang tteokbokki recipe, how to make vegan tteokbokki crispy, spicy vegan rice cakes gochujang, plant-based tteokbokki gochujang style, best vegan tteokbokki recipe crispy, crispy vegan tteokbokki with tofu, how to get crispy tteokbokki vegan, air fryer vegan tteokbokki crispy, baked gochujang vegan tteokbokki crispy, pan-fried vegan tteokbokki crispy, spicy gochujang vegan tteokbokki, sweet and spicy vegan tteokbokki, what is gochujang vegan tteokbokki, easy vegan gochujang tteokbokki, authentic vegan tteokbokki gochujang, gochujang tteokbokki vegan no fish sauce, korean spicy rice cakes vegan crispy