Can Tteokbokki Be Vegetarian? Yes, with Simple Swaps

November 9, 2025 •

4 min read

According to numerous vegan and vegetarian recipes, a delicious plant-based version of tteokbokki is not only possible but widely enjoyed. This article will explore how to make tteokbokki a satisfying and authentic vegetarian meal by replacing non-vegetarian elements with equally flavorful plant-based alternatives.

Quick Summary

Traditional tteokbokki, a Korean street food featuring chewy rice cakes, is often made with anchovy broth and fish cakes. However, these animal-based ingredients can be easily replaced with vegetable broth, kelp, and plant-based protein to create a savory, meatless version.

Key Points

Not Traditionally Vegetarian: Authentic tteokbokki is typically made with an anchovy-based broth and includes fish cakes, which are not vegetarian.
Easy to Adapt: The dish can be made completely vegetarian or vegan with a few simple ingredient swaps at home.
Flavorful Substitutions: Vegetable broth, dried kelp (kombu), or mushrooms can be used to replace the anchovy broth and maintain a deep, savory flavor.
Protein Alternatives: Puffed tofu, firm tofu, or assorted vegetables like cabbage and carrots are excellent stand-ins for traditional fish cakes.
Check Labels: Most gochujang (Korean chili paste) is vegetarian, but it is always wise to double-check the ingredient list for any non-vegetarian additives.
Customize Your Heat: Adjust the spice level by adding more or less gochugaru (Korean chili flakes) to your homemade sauce.

Understanding the Non-Vegetarian Components in Traditional Tteokbokki

Traditional tteokbokki, the spicy Korean rice cake dish, is a beloved comfort food, but it typically includes several non-vegetarian ingredients. A closer look at these components is necessary to understand how to make a proper substitution.

First and foremost is the broth. The base of the traditional sauce often relies on a stock made from dried anchovies, known as dashi. This creates a deep, umami flavor that is a signature of the dish. Secondly, fish cakes, or eomuk, are a very common addition. These are a processed seafood product made from pulverized fish, and they absorb the spicy gochujang sauce beautifully. Lastly, some restaurant or pre-packaged versions may even contain other meat products like beef stock, seafood, or ham. The presence of these ingredients means that if you are dining out or buying a pre-made meal kit, you must check the ingredient list or explicitly ask for a vegetarian version.

Essential Swaps for a Flavorful Vegetarian Tteokbokki

Creating a vegetarian version of tteokbokki is straightforward and does not compromise on the dish's iconic sweet and spicy flavor profile. The goal is to replicate the savory depth and chewy texture using only plant-based ingredients.

Broth Substitutions

The anchovy-based broth is a key element, but several plant-based alternatives can provide a similar umami depth.

Vegetable Broth: This is the most common and easiest replacement. Using a quality vegetable broth as the liquid base for your sauce is an excellent starting point.
Kelp (Kombu) Broth: For a more authentic, ocean-like flavor profile without the fish, use dried kelp (dashima) to create a broth. Simply simmer dried kelp in water for about 10-15 minutes before adding your sauce ingredients.
Mushroom Broth: Dried shiitake mushrooms offer a rich, earthy umami flavor that is a perfect stand-in for meat or fish-based stocks. You can either use dried shiitake mushrooms to make a broth or simply add them directly to the sauce for extra flavor and texture.

Protein Replacements

Replacing fish cakes requires finding an ingredient with a satisfying texture that can soak up the gochujang sauce.

Puffed Tofu (Tofu Puffs): Fried puffed tofu is a fantastic, spongy substitute that soaks up the spicy sauce and adds a great texture similar to fish cakes.
Firm Tofu: Cubed or sliced firm tofu can be pan-fried until golden before being added to the stew, providing a solid, satisfying bite.
Mushrooms: In addition to the broth, larger pieces of rehydrated shiitake or king oyster mushrooms can serve as a meaty replacement.

How to Build the Perfect Vegetarian Tteokbokki

Creating your own vegetarian tteokbokki from scratch is the most reliable way to ensure it's meat-free. The basic steps are very simple.

Step-by-Step Vegetarian Tteokbokki

Prepare the Broth: Start by simmering your chosen vegetable, kombu, or mushroom broth base. This is the foundation of your dish.
Mix the Sauce: In a separate bowl, whisk together the gochujang (Korean chili paste), gochugaru (chili flakes), soy sauce, and a sweetener like sugar or agave nectar.
Combine and Simmer: Add the sauce mixture to your prepared broth in a pot. Stir until completely incorporated. Add vegetables such as cabbage and onions, along with the rice cakes.
Cook and Thicken: Simmer the mixture for 10-15 minutes, stirring occasionally, until the rice cakes are soft and chewy and the sauce has thickened to a glossy consistency. The starches from the rice cakes will help naturally thicken the sauce.
Add Proteins and Garnish: Add your choice of vegetarian protein, like tofu puffs or pan-fried tofu, and simmer for another minute. Finish with green onions and a sprinkle of sesame seeds before serving.

Comparison of Traditional vs. Vegetarian Tteokbokki


Feature	Traditional Tteokbokki	Vegetarian Tteokbokki
Broth Base	Typically made from dried anchovies	Made from vegetable broth, kombu, or dried mushrooms
Protein	Contains fish cakes (eomuk), often with additional meat	Replaces fish cakes with tofu puffs, firm tofu, or mushrooms
Sauce Flavor	Features a rich, umami depth from anchovies and fish products	Achieves similar umami flavor through kelp or mushrooms
Texture	Chewy rice cakes and soft, spongy fish cakes	Chewy rice cakes with meaty or spongy plant-based proteins
Common Garnishes	Often garnished with hard-boiled eggs, scallions, and sesame seeds	Commonly garnished with scallions, sesame seeds, and vegetables

Conclusion: A Delicious Plant-Based Alternative

It is clear that tteokbokki, in its traditional form, is not vegetarian due to the use of anchovy broth and fish cakes. However, creating a delicious, vegetarian version at home is very accessible and easy with a few simple ingredient swaps. By replacing the animal-based broth with a vegetable or kombu stock and opting for plant-based proteins like tofu or mushrooms, you can enjoy all the chewy, spicy, and satisfying flavor of this Korean classic without any meat. The growing availability of plant-based Korean ingredients makes it easier than ever to enjoy authentic flavors at home, making vegetarian tteokbokki a fantastic and flavorful option for all.

Notes on Vegetarian Ingredients

Check the Gochujang: While gochujang is typically vegetarian, some lesser-known brands might contain non-vegetarian additives. Always check the label, or purchase from a reputable Korean or Asian market.
Soak Your Rice Cakes: If using frozen rice cakes, soaking them in cold water for 10-15 minutes before cooking will help them soften faster and cook more evenly, preventing them from breaking apart.
Embrace Customization: The beauty of vegetarian tteokbokki is the ability to customize. Feel free to add a variety of vegetables like carrots, cabbage, or mushrooms to your liking.
Level Up the Spice: For those who crave more heat, you can increase the amount of gochugaru (Korean chili flakes) in your sauce.

Frequently Asked Questions

Traditional tteokbokki is not vegetarian because its sauce base typically uses a broth made from dried anchovies for flavor and it often includes fish cakes (eomuk) as a key ingredient.

You can use a high-quality vegetable broth as a simple replacement. For a deeper, more traditional Korean umami flavor, a broth made from simmering dried kelp (kombu) is an excellent choice.

Yes, mushrooms are a fantastic addition. Dried shiitake mushrooms can be used to make a flavorful broth, or sliced fresh mushrooms can be added to the stew to provide a hearty texture.

Excellent substitutes for fish cakes include spongy puffed tofu (tofu puffs), pan-fried firm tofu, or various vegetables like cabbage and carrots, all of which absorb the spicy sauce well.

Gochujang (Korean chili paste) is generally vegetarian and vegan, as it's made from fermented soybeans, rice flour, and chili powder. However, it's always recommended to check the label for potential animal-derived additives, especially for less common brands.

For a more authentic flavor, use a kelp-based broth instead of plain water or vegetable broth. A sprinkle of roasted sesame seeds and some sesame oil at the end can also add a depth of nutty flavor.

You can add a variety of ingredients, such as hard-boiled eggs (if you are ovo-vegetarian), kimchi, ramen noodles (rabokki), or a mix of vegetables like cabbage, carrots, and onions.