EASY VEGAN TTEOKBOKKI | #18 (30 Videos in 30 Days) ♥ Cheap Lazy Vegan

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Today’s video is going to be my mom’s famous tteokbokki/ddukbokki recipe! Well, it’s now famous… haha. Tteokbokki is a popular Korean dish and the best way to describe it would be “spicy Korean rice cakes”. Usually tteokbokki is not vegan because it contains anchovies to flavour the broth and it also contains fish cakes – neither of which I used, of course, so I could veganize this for you guys.

EASY VEGAN TTEOKBOKKI (SPICY KOREAN RICE CAKES) RECIPE

Ingredients (All approximate – please adjust to your liking) –
1 lb Korean rice cakes (cylinder shaped)
4 cups broth (veggie or kelp or kelp powder – see below)
3 tbsp Gochujang (red pepper paste)
1 tbsp Gochugaru (Korean red chili flakes – use more gochujang if you don’t have this)
2 tbsp soy sauce
2 tbsp agave nectar or maple syrup (or other sweetener)
1/2 Japanese sake
2-3 cloves of minced garlic
1 package of vegan ramen noodles (optional)
Green onions (as much as you want)

WHERE TO BUY INGREDIENTS ONLINE (otherwise, you can find them in Asian/Korean supermarkets); these are affiliate links –

KOREAN RICE CAKES (Dduk)
US and other viewers –
UK viewers –

GOCHUJANG (Korean red pepper paste)
US and other viewers –
UK viewers –
Canadian viewers –

GOCHUGARU (Korean red chili pepper flakes)
US and other viewers –
UK viewers –
Canadian viewers –

KELP POWDER (you can use instead of kelp or veggie broth)
US and other viewers –
UK viewers –
Canadian viewers –

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7 thoughts on “EASY VEGAN TTEOKBOKKI | #18 (30 Videos in 30 Days) ♥ Cheap Lazy Vegan

  1. Made it today, was so delicious that I made it again right now haha 😀
    Totally love it, I can’t believe I missed out on something as delicious as
    rice cakes for my whole life :D

  2. Is there a Dduk that is not frozen so I can take it home (4-5 hours flight
    max)? I will go to Seoul this November and I’m making a list of Vegan stuff
    I can buy there. Thanks. :)

  3. Thanks for this video, I’m vegan and LOVE rice cakes and ddukbokki. I have
    been using kombu for other korean dishes, is it a similar flavor to kelp?
    is it substitutable?

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