Is Traditional Tteokbokki Vegan?
Traditional tteokbokki, a Korean comfort food staple, is not typically vegan due to a few key ingredients. While the chewy rice cakes, or tteok, are made from rice flour and are naturally vegan, the surrounding components often are not. The foundational element that makes most traditional recipes non-vegan is the broth, which is commonly made with anchovies. The addition of fish cakes (eomuk) as a mix-in is also standard practice.
Veganizing Tteokbokki: The Key Swaps
Converting tteokbokki to a plant-based version is simple and focuses on replacing the animal-derived ingredients with equally flavorful vegan alternatives. This section outlines the most important substitutions for creating an authentic-tasting dish.
Vegan Broth Alternatives
The anchovy-based broth provides a deep, savory umami flavor that is crucial for the dish's taste. Replicating this flavor profile is the most important step for a successful vegan version. Fortunately, several plant-based options can create a rich, savory broth:
- Kelp (Dashima) and Dried Shiitake Mushrooms: Simmering dried kelp and shiitake mushrooms in water creates a robust, savory dashi broth that is a perfect substitute for the anchovy stock. Many vegan recipes utilize this combination for its depth of flavor.
- Vegetable Broth: Using a high-quality vegetable broth as the base can provide a savory foundation that works well, especially if fortified with other umami-rich ingredients like mushroom seasoning or soy sauce.
Vegan Fish Cake Substitutes
Fish cakes are a common addition for texture and flavor in traditional tteokbokki. For a vegan version, great alternatives can mimic the fish cake's spongey texture and ability to soak up the spicy sauce:
- Fried Tofu Puffs (Yuba): This is one of the most popular and effective replacements. Puffed tofu absorbs the sauce beautifully and offers a similar chewy texture.
- Fried Tofu: Simple, cubed fried tofu can also be used. It adds protein and a delightful contrast in texture.
- Mushrooms: Adding extra mushrooms, such as shiitake or oyster mushrooms, provides a hearty, umami element that can fill the textural void left by fish cakes.
Is Gochujang Vegan?
Gochujang, the Korean chili paste that forms the foundation of the sauce, is typically vegan but requires a careful check of the label. While most traditional recipes are made from fermented soybeans, chili powder, and glutinous rice, some commercial brands might contain non-vegan additives like honey. Most gochujang is vegan-friendly, but always read the ingredients list to be certain.
Vegan Tteokbokki Ingredient Comparison
| Ingredient | Traditional Tteokbokki | Vegan Tteokbokki Substitute |
|---|---|---|
| Broth | Anchovy broth, often containing dried anchovies and kelp | Vegetable broth, kelp, and dried shiitake mushrooms for umami |
| Protein | Fish cakes (eomuk), hard-boiled eggs | Fried tofu or fried tofu skins, mushrooms, or vegan dumplings |
| Sauce Base | Gochujang (Korean chili paste), gochugaru (Korean chili flakes), sweeteners | Vegan-certified Gochujang, gochugaru, and sweeteners like maple or agave syrup |
| Optional Add-ins | Ramen noodles, boiled eggs | Ramen noodles, additional vegetables (cabbage, carrots), and vegan kimchi |
Step-by-Step Guide to Making Vegan Tteokbokki
Making a vegan version of this spicy dish is straightforward. Here’s a simple recipe for a flavorful, plant-based tteokbokki:
- Prepare the broth: In a pot, combine vegetable broth (or water with kelp and dried shiitake mushrooms) and bring to a simmer. For maximum flavor, let it infuse for 10-15 minutes before removing the solids.
- Mix the sauce: In a separate bowl, whisk together vegan gochujang, gochugaru, soy sauce, and a sweetener like maple syrup until it forms a smooth paste.
- Combine ingredients: Add the sauce mixture to the simmering broth, stirring until fully dissolved. Add the rice cakes and any preferred vegetables, like cabbage or carrots, to the pot.
- Simmer and thicken: Bring the mixture to a low boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the rice cakes are soft and chewy and the sauce has thickened to a glossy consistency. The rice cakes naturally release starch, which helps thicken the sauce.
- Add final ingredients: Stir in your chosen vegan fish cake alternative (like fried tofu puffs) and green onions during the last few minutes of cooking.
- Serve: Garnish with sesame seeds and serve immediately while hot for the best texture.
Conclusion: A Delicious Vegan Alternative is Just a Few Swaps Away
In conclusion, while traditional tteokbokki is not vegan due to its anchovy broth and fish cake ingredients, it is exceptionally easy to make a delicious and satisfying plant-based version at home. By substituting anchovy-based broth with a vegetable, kelp, and mushroom stock and replacing fish cakes with fried tofu or extra vegetables, you can create a meal that captures the authentic, spicy, and chewy essence of this Korean classic. Always remember to check your gochujang label for any non-vegan additives. The result is a customizable and mouthwatering meal that proves you don't have to sacrifice flavor to enjoy a classic Korean dish on a vegan diet. For another fun and creative vegan take on this dish, consider exploring recipes for rosé tteokbokki, which uses plant-based milk to create a creamy sauce.
Visit The Korean Vegan for a classic vegan tteokbokki recipe
