Creamy Tteokbokki (Korean Rice Cakes)

These creamy vegan tteokbokki (Korean rice cakes) in curried coconut milk sauce are the easy one-pot comfort food you didn’t know you needed.

Sometimes, incorporating just one new ingredient into your kitchen life can open an entire world of possibilities. Such was the case for me and Korean rice cakes (“tteok”).

I first tasted the magical chewy cylinders in a homey Korean restaurant we used to go to in Syracuse. Their tteokbokki (stir-fried rice cakes – traditionally a late-night snack) were coated in a bright red chili sauce, laced with scallions and cabbage, and sprinkled with sesame seeds. The spicy sauce would prickle the inside of your mouth, prompting you to alternate bites of chewy rice cake with gulps of cold beer in a delicious self-perpetuating cycle.

Frozen rice cakes are readily available in Korean markets, but luckily for those of us without one nearby, they’re now sold at Trader Joe’s. I’ve been using TJ’s version to make this creamy vegan tteokbokki with coconut milk and am obsessed with it. It’s a comforting one-pan meal that’s ready in around 30 minutes.

What’s In This Creamy Vegan Tteokbokki

My non-spicy take on vegan tteokbokki is made possible by coconut milk, which envelops the rice cakes in a thick, rich sauce. They’re savory thanks to shiitake mushrooms, sweet thanks to corn, and there’s a hint of citrusy brightness from lemon juice to balance everything out.

Buying Korean Rice Cakes

The most common style of rice cakes you’ll find in Korean stores are cylinder-shaped; they’re ultra chewy and gelatinous. Trader Joe’s sells the sliced, oval-shaped ones, which are thinner, less chewy, and cook more quickly. Look for them in the freezer section.

Key Ingredients + Substitutions

• Korean Rice Cakes: Look for the frozen oval-shaped version at Korean markets or Trader Joe’s. You can use the cylinder version, too – they’ll just take longer to cook.
• Shiitake Mushrooms: Lend umami to this creamy dish. You can sub with oyster or even enoki mushrooms.
• Napa Cabbage: Adds lightness and a bit of crunch.
• Frozen Corn: Adds pops of sweetness. You can sub with kernels cut fresh off the cob.
• Coconut Milk: Creates a rich, creamy sauce reminiscent of mac-and-cheese. 
• Soy Sauce: Flavors the dish with salty umami.
• Thai Red Curry Paste: Adds a spicy, floral, tangy note.
• Lemon or Lime Juice: Balances the richness of the sauce.

Creamy Vegan Tteokbokki Step-by-Step

• Brown the Mushrooms. Begin by cooking the mushrooms in a large high-sided pan until nicely browned, about 8 minutes.
• Add the Aromatics. Stir in the garlic, ginger, and curry paste, and cook for 1 minute more.
• Create the Sauce. Add the coconut milk, soy sauce, lemon juice, and sesame oil, and bring to a simmer.
• Add the Rice Cakes. Add the rice cakes and corn to the bubbling sauce, reduce the heat to low, and cover the pan tightly with a lid. Simmer the mixture, stirring occasionally to make sure the cakes aren’t sticking together, until they’re soft and cooked through, 8 to 10 minutes. In the last few minutes of cooking, add the cabbage and cook just until it wilts. Serve immediately.

More Asian-Inspired Recipes…

• Sesame Garlic Tofu
• Palak Tofu (Vegan Palak “Paneer”)
• Vegan Sushi Bowls
• Stir-Fried Noodles with Vegetables

Let me know if you try this recipe! Give it a rating below and leave a comment, and tag your creation with @thenewbaguette on Instagram.