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Creamy vegan tteokbokki in coconut milk sauce.

Creamy Vegan Tteokbokki

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Korean-Inspired
  • Diet: Vegan


Creamy vegan tteokbokki in curried coconut milk sauce are an easy one-pot comfort food you didn’t know you needed.


  • 1 tablespoon extra virgin olive oil
  • 8 ounces shiitake mushrooms, stemmed and sliced
  • 3 medium garlic cloves, minced
  • 1-inch knob of fresh ginger, peeled and minced
  • 2 tablespoons Thai red curry paste
  • One 13-ounce can full-fat coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon toasted sesame oil
  • One 16-ounce package sliced frozen Korean rice cakes* (see note below)
  • 1 cup frozen corn kernels
  • 4 cups napa cabbage cut into 3/4-inch strips (about 1/4 of a standard head)
  • Sliced scallions and sesame seeds, for serving


  1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms with a pinch of salt and cook, stirring occasionally, until soft and golden brown, about 8 minutes.
  2. Add the garlic, ginger, and curry paste, and cook for 1 minute more.
  3. Add the coconut milk, soy sauce, lemon juice, and sesame oil. Bring to a simmer.
  4. Add the rice cakes and corn, and stir to coat (they should be mostly submerged). Cover the skillet tightly with a lid and bring the liquid back to a simmer. Then reduce the heat to low and cook, stirring occasionally, until the rice cakes are soft all the way through, 8 to 10 minutes. In the last 2 minutes of cooking, stir in the cabbage.
  5. Taste and adjust the seasonings if needed. Scatter the scallions and sesame seeds on top, and serve immediately.


Look for frozen rice cakes at Korean markets or Trader Joe’s. You can use the cylinder version, too – they’ll just take longer to cook.


  • Serving Size: 1/6 of the recipe
  • Calories: 415