For those exploring a plant-based lifestyle, encountering traditional dishes that rely on animal products can be a challenge. Tteokbokki, a beloved Korean street food made of stir-fried rice cakes in a spicy sauce, is a perfect example. While the core ingredient, the rice cake, is vegan, the traditional sauce and additions are not. A deep dive into Reddit threads reveals a vibrant community of home cooks and vegans who have mastered the art of creating delicious, plant-based tteokbokki from scratch.
The Non-Vegan Ingredients in Traditional Tteokbokki
Traditional tteokbokki is typically off-limits for vegans because of two key components: the broth and the fish cakes. The rich, savory flavor often comes from a stock made with dried anchovies. This anchovy broth is a fundamental base for many Korean stews and sauces, and tteokbokki is no exception. In addition to the broth, processed fish cakes (eomuk or odeng) are a standard topping, providing a soft, chewy texture that complements the rice cakes. Both of these ingredients are, by definition, not vegan.
It is important to note that the rice cakes (tteok) themselves are a safe starting point. They are typically made from rice flour and water, making them inherently vegan. The challenge, as Reddit users have discovered, lies in replacing the animal-based sauce and toppings without sacrificing the dish's signature flavor and texture.
Vegan Swaps: Lessons from Reddit
Reddit is a treasure trove of shared knowledge, and for vegan tteokbokki, users have crowdsourced and refined several effective substitutions. These alternatives replicate the taste and feel of the original dish, making it accessible to a wider audience.
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Anchovy Broth: A common and highly-regarded vegan alternative for the anchovy broth is a vegetable-based stock infused with kelp (
dashima) and/or dried shiitake mushrooms. The kelp provides the briny depth that mimics the anchovy flavor, while the mushrooms add a robust umami. Many users on subreddits liker/veganrecipesandr/KoreanFoodhave shared their successes with this simple but effective swap. -
Fish Cakes: For the signature chewy texture of fish cakes, fried tofu skins or puffs are a popular choice among Reddit communities. Other suggestions include sautéed mushrooms, such as shiitake, which provide a savory chewiness. Some recipes shared on Reddit also suggest using chunks of firm tofu or vegan sausage, offering a different but still satisfying textural experience.
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Gochujang and Other Ingredients: Most gochujang, the Korean red pepper paste central to the sauce, is vegan. However, some Reddit users have cautioned that specific brands, particularly pre-made meal kits, might contain non-vegan additives. For those with soy allergies, Redditors recommend substitutes like tomato paste combined with Korean red pepper flakes (
gochugaru) and other seasonings.
Crafting Your Own Vegan Tteokbokki: A Simple Recipe Guide
Based on the collective wisdom found on Reddit, here is a straightforward recipe for delicious vegan tteokbokki.
Vegan Tteokbokki Ingredients
- 1 lb Korean rice cakes (cylinder-shaped), thawed if frozen
- 2 cups vegetable broth (or water with kelp/mushroom)
- 2-3 tbsp gochujang (check label)
- 1 tbsp gochugaru (optional, for extra heat)
- 1 tbsp soy sauce or tamari
- 1 tbsp sweetener (e.g., maple syrup, brown sugar)
- 1 clove garlic, minced
- 1/2 onion, sliced
- 1 cup chopped cabbage
- 1/2 cup fried tofu puffs or sliced shiitake mushrooms
- 1-2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Soak the rice cakes: If frozen, soak them in cold water for 10-15 minutes to separate.
- Make the broth: Combine vegetable broth, gochujang, gochugaru, soy sauce, and sweetener in a large pot or skillet. Whisk until the gochujang is fully dissolved.
- Add vegetables: Add the sliced onion and cabbage to the pot. Bring the mixture to a boil over medium-high heat.
- Simmer and thicken: Add the rice cakes and your vegan protein (tofu or mushrooms) to the pot. Reduce the heat and simmer for 15-20 minutes, stirring occasionally. The sauce will thicken naturally as the rice cakes release their starch.
- Garnish and serve: Once the rice cakes are soft and chewy and the sauce has thickened to your liking, turn off the heat. Stir in the minced garlic and chopped green onions. Garnish with sesame seeds and serve immediately.
Nutritional Comparison: Vegan vs. Traditional Tteokbokki
| Feature | Traditional Tteokbokki | Vegan Tteokbokki (Homemade) |
|---|---|---|
| Protein Source | Fish cakes, anchovy broth | Fried tofu, mushrooms |
| Fat Content | Higher, depending on fish cakes and oil | Potentially lower, depending on tofu preparation |
| Umami Source | Anchovy broth, fish cakes | Kelp, shiitake mushrooms, soy sauce |
| Dietary Fiber | Lower | Higher, with added vegetables and mushrooms |
| Sodium | Can be very high | Controlled by using low-sodium broth and soy sauce |
The Broader Vegan Korean Food Scene on Reddit
Reddit's vegan and Korean food subreddits offer a wealth of information beyond just tteokbokki. Users often discuss how to veganize other popular dishes, highlighting that Korean temple food traditions have long offered plant-based inspiration. Popular veganized dishes include:
- Japchae: Traditionally made with meat, this glass noodle dish can be easily prepared with a variety of vegetables and tofu.
- Bibimbap: The egg and meat in this mixed rice bowl are simply omitted or replaced with marinated tofu.
- Kimchi: Many types of kimchi contain fermented fish products. However, vegan kimchi recipes are widely available and discussed on Reddit.
The consensus is that while eating vegan at traditional Korean restaurants can be tricky due to hidden ingredients, cooking at home with a few key swaps and a little help from online communities makes it easy and delicious.
Conclusion: A Delicious Plant-Based Alternative
In summary, while traditional tteokbokki is not vegan due to its fish-based broth and fish cakes, creating a plant-based version is simple and rewarding. The Reddit community has proven to be an invaluable resource for sharing innovative vegan substitutions and recipes that maintain the authentic flavor profile of this beloved dish. By opting for vegetable broth with kelp and dried mushrooms, along with fried tofu or mushrooms instead of fish cakes, you can enjoy all the chewy, spicy goodness of tteokbokki while adhering to a vegan diet. For another excellent recipe, check out The Korean Vegan's 15-Minute Easy Vegan Tteokbokki.
