Vegan Korean Rice Cake Recipe: Chewy Texture With Spicy Gochujang Glaze

This vegan take on Korean rice cakes delivers the authentic chewy texture you expect, with a spicy gochujang glaze that packs serious flavor. I developed this version after realizing how few plant-based options captured the true essence of tteokbokki.

The key is using cylinder-shaped rice cakes and a carefully balanced sauce that’s rich, slightly sweet, and fiercely spicy. Vegetable broth replaces traditional fish-based ingredients while maintaining depth. The rice cakes absorb the sauce beautifully during cooking.

You’ll get tender yet resilient rice cakes coated in a glossy, vibrant red sauce that clings perfectly. The dish comes together in under 30 minutes, making it ideal for quick weeknight meals.

Serve immediately for best texture, as the rice cakes firm up as they cool. This recipe stays true to Korean flavors while being completely plant-based.

Ingredients for Vegan Korean Rice Cake

Fresh rice cakes and bold Korean flavors come together for this plant-based dish.

The rice cakes are non-negotiable here. H Mart or your local Asian market will have the cylinder-shaped ones (look for ‘tteok’ on the label). If frozen, thaw them in warm water first—they should be soft but not mushy. I grab Sempio gochujang for the glaze; it’s got the right balance of heat and sweetness. Avoid the stuff with added sugar if you’re watching intake (the sauce has enough already).

No gochujang? Sriracha plus a spoon of miso paste gets you surprisingly close. Out of rice cakes? Thick udon noodles work in a pinch (they soak up sauce differently though). For the broth, Better Than Bouillon No Chicken Base has a great depth of flavor. The cornstarch slurry is essential for that glossy finish—don’t skip it (or the sauce stays runny).

This tastes best fresh—serve immediately once the sauce clings. Leftovers keep 3-4 days in the fridge but reheat with a splash of water. Freezing isn’t ideal (the rice cakes turn to cement).

Step-by-Step Instructions for Vegan Korean Rice Cakes

This method ensures perfectly chewy rice cakes with a glossy, spicy-sweet glaze every time.

Step 1: Prep and Soak the Rice Cakes

If using fresh cylinder-shaped rice cakes, give them a quick rinse under cold water to remove any excess starch. For frozen ones, don’t thaw—place them directly in a bowl of cold water and let soak for 15-20 minutes until pliable but still slightly firm to the touch.

Drain and pat dry with a clean towel. Soaking prevents them from becoming gummy during cooking while also ensuring they absorb the sauce flavors beautifully. Real talk: skipping this step often leads to uneven textures, so don’t rush it.

Step 2: Build the Gochujang Sauce Base

In a large skillet or wide pot, combine the 2 cups Vegetable Broth, 0.5 cup Gochujang, 3 tbsp Soy Sauce, 2 tbsp Brown Sugar, minced 4 cloves Garlic Cloves, 1 tbsp Fresh Ginger, 1 tbsp Rice Vinegar, and 1 tsp Red Pepper Flakes. Whisk vigorously until the gochujang fully dissolves into the liquid.

Bring the mixture to a gentle simmer over medium heat. You’ll notice the sauce thicken slightly and develop a deep, aromatic scent as the flavors meld. This is where the magic happens—let it cook for 3-4 minutes until it reaches a velvety consistency.

Step 3: Cook the Rice Cakes in the Sauce

Add the soaked cylinder-shaped rice cakes to the simmering sauce, stirring gently to coat them evenly. Reduce heat to medium-low and cover. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are tender but still retain a slight bounce when bitten.

Here’s the thing—you want them to absorb most of the sauce without turning mushy. If the mixture looks too thick, add a splash of water. If it’s too thin, let it reduce uncovered for another 2-3 minutes. The rice cakes should glisten with a thick, clingy glaze.

Step 4: Thicken and Finish the Glaze

In a small bowl, mix the 1 tbsp Cornstarch with 2 tbsp Water to create a slurry. Pour this into the skillet and stir immediately. The sauce will transform within 1-2 minutes, thickening into a glossy coating that clings to the rice cakes.

Drizzle in the 1 tbsp Sesame Oil and stir to incorporate. This adds a nutty depth that balances the heat and sweetness. Taste and adjust seasoning—more gochujang for heat, a pinch of brown sugar for sweetness, or a splash of rice vinegar for tang.

Step 5: Garnish and Serve

Transfer the rice cakes to a serving dish, ensuring each piece is generously coated with the sauce. Sprinkle with thinly sliced 4 whole Green Onions and 1 tbsp Sesame Seeds for crunch and freshness. The green onions add a bright contrast to the rich, spicy glaze.

Serve immediately while hot, as the rice cakes are best enjoyed fresh. The sauce should be thick enough to coat the back of a spoon but still flow slightly. Each bite should deliver that signature chewy texture with layers of spicy, sweet, and umami flavors.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

You can soak the rice cakes in cold water for up to 2 hours before cooking. This prevents last-minute rushing. Store them in the fridge in a bowl of water, changing it once if soaking longer than 1 hour. 💡

Sauce Pre-Mixing

Combine all sauce ingredients except cornstarch slurry in a jar the night before. Store in the fridge for up to 2 days. The flavors deepen as it sits, making the final dish even more vibrant.

Partial Cook Method

Cook the rice cakes in the sauce for just 5 minutes, then stop. Cool and refrigerate for up to 24 hours. Finish cooking when ready to serve, adding a splash of water to loosen the sauce.

Freezing Caution

Freezing isn’t ideal as rice cakes turn rubbery. If necessary, freeze cooked rice cakes in sauce for up to 1 month. Thaw overnight in the fridge before reheating gently.

Reheating Tips

Reheat on the stovetop over medium-low heat with 2 tbsp water to restore the glossy sauce. Microwave works in 30-second bursts, stirring between each. The texture changes slightly but remains delicious. 🔥

Garnish Storage

Slice green onions and toast sesame seeds up to 2 days ahead. Store separately in airtight containers. Add fresh garnishes just before serving for the best texture and flavor.

Frequently Asked Questions