The Core Ingredients: A Breakdown
To understand whether tteokbokki is typically vegan, it's crucial to break down its components. The dish is centered around chewy rice cakes, but its signature spicy-sweet sauce and popular add-ins are where the non-vegan ingredients are found. While the base can be vegan, the classic preparation is not.
The Vegan Parts
- Rice Cakes (Tteok): The star of the dish, these cylindrical or sliced rice cakes, called tteok or garae-tteok, are made from rice flour and water, making them naturally vegan. Both fresh and frozen versions are widely available in Korean and Asian markets.
- Gochujang (Korean Chili Paste): This fermented, savory, and spicy paste is the heart of the sauce. Most commercial gochujang is vegan-friendly, made from fermented soybeans, glutinous rice, and chili powder. However, some brands may include non-vegan ingredients like honey, so it is important to always check the ingredient list. Some brands have received explicit vegan certification, making them a safe choice.
- Gochugaru (Korean Chili Flakes): These chili flakes provide the heat and smoky flavor profile. They are a purely plant-based ingredient, consisting of sun-dried red chilis.
The Non-Vegan Parts
- Anchovy Dashi (Stock): In most traditional and street-food versions of tteokbokki, the rich, umami flavor of the sauce comes from a broth made with dried anchovies. This anchovy stock is a fundamental ingredient that makes the dish unsuitable for vegans.
- Fish Cakes (Eomuk): Traditionally, tteokbokki often includes thin, sliced fish cakes that add texture and a savory, fishy flavor. These are a very common addition, especially in street food stalls.
- Other Potential Add-ins: Depending on the recipe or restaurant, other non-vegan ingredients like seafood, eggs, or meat might be added.
How to Make Authentic Vegan Tteokbokki
Making a delicious and authentic-tasting vegan version of tteokbokki is straightforward and requires only a few key substitutions. The dish is highly adaptable, and the result can be just as satisfying as the traditional version, if not more so.
Vegan Substitutions
- For the Broth: Replace the anchovy stock with a plant-based dashi. An excellent alternative is a broth made from dried kelp (kombu) and dried shiitake mushrooms. Simply simmering these ingredients in water creates a deep, savory, and umami-rich base that perfectly mimics the complexity of a traditional stock.
- For the Fish Cakes: A popular vegan substitute is fried tofu skin (yuba) or puffed tofu. These absorb the flavor of the spicy sauce beautifully and provide a satisfying texture similar to fish cakes. Many home cooks also add a variety of vegetables like cabbage, carrots, or mushrooms to bulk up the dish and add nutrients.
- For the Gochujang: As mentioned, most brands are vegan, but to be completely sure, look for specific vegan-certified products or carefully read the label to ensure no honey or other animal products were used.
A Step-by-Step Approach
- Make the Dashi: Prepare the kelp and shiitake mushroom dashi by simmering them in water for about 15-20 minutes. Remember to remove the kombu just before boiling to prevent bitterness.
- Combine the Sauce: In a bowl, mix your vegan gochujang, gochugaru, soy sauce, and a sweetener like maple syrup or agave nectar.
- Simmer Everything: Add your rice cakes, vegetables, and the sauce mixture to the dashi. Bring to a boil, then reduce heat and simmer until the rice cakes are soft and chewy and the sauce has thickened. This can take 15 to 20 minutes.
- Add Proteins: Stir in your choice of fried tofu or tofu puffs towards the end, allowing them to soak up the sauce.
- Garnish and Serve: Finish with a sprinkle of toasted sesame seeds and chopped green onions.
Traditional vs. Vegan Tteokbokki
| Feature | Traditional Tteokbokki | Vegan Tteokbokki |
|---|---|---|
| Broth Base | Anchovy Dashi (made from dried anchovies) | Kelp (Kombu) and Shiitake Mushroom Dashi |
| Protein | Fish cakes (eomuk), sometimes meat or eggs | Tofu, tofu puffs, or additional vegetables |
| Sauce | Gochujang and gochugaru (sometimes with honey) | Vegan Gochujang and gochugaru |
| Overall Flavor | Deeply savory and oceanic due to anchovies | Umami-rich and savory from kelp and mushrooms |
| Accessibility | Widely available in restaurants and street stalls | Requires specific substitutions for a homemade version |
Conclusion
So, is tteokbokki usually vegan? Unfortunately, the traditional and most common street food version is not, due to the inclusion of anchovy broth and fish cakes. However, the good news for plant-based food lovers is that this iconic dish is exceptionally easy to veganize without sacrificing flavor. By using a simple kombu and shiitake mushroom stock, confirming your gochujang is vegan, and swapping fish cakes for tofu or extra vegetables, you can create a delicious and authentic-tasting bowl of spicy Korean rice cakes at home. For more on authentic Korean food adapted for a vegan diet, check out resources like The Korean Vegan.
Different Types of Tteokbokki
While the spicy, red version is most famous, tteokbokki has a rich history with non-spicy variations.
- Gungjung Tteokbokki: The royal court version of the Joseon Dynasty, this was made with soy sauce instead of gochujang, and included ingredients like beef, vegetables, and nuts. It was not spicy and is a perfect example of a traditional, non-red tteokbokki that can be easily made vegan today by omitting the beef.
- Cream Sauce Tteokbokki: A modern, fusion style that replaces the traditional spicy sauce with a rich, creamy sauce, often incorporating ingredients like bacon and cheese. A vegan version can be made with plant-based cream and cheese.
- Rabokki: This variation includes ramen noodles along with the rice cakes and sauce. If you use vegan ramen, this can be an easy addition to a vegan tteokbokki recipe.
Ultimately, whether you're a long-time vegan or just exploring plant-based options, preparing tteokbokki at home with simple, thoughtful substitutions allows you to enjoy all the satisfying chewiness and spicy-sweet flavor this cherished Korean dish has to offer.
