Chefs Binge · Korean · Serves 4 servings

Tteokbokki with Tofu - Korean Spicy Rice Cake Recipe

Vegetarian tteokbokki: chewy Korean rice cakes in a spicy gochujang sauce with honey-glazed tofu, shiitake and napa cabbage. No anchovy broth, and vegan if you swap the honey for sugar.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4 servings

Per serving

370 kcal

Ingredients

500 g Tteok - rice cakes - Fresh, dry, or frozen (soak as needed based on packaging).

150 g shiitake mushrooms - Halved

200 g smoked firm tofu - Sliced into slabs

1 shallot - Sliced

4 garlic cloves - Minced

1/4 medium napa cabbage - Thinly sliced

400 ml water

3 tbsp gochujang - Korean chilli paste

2 tbsp soy sauce

2 tbsp honey or sugar

1 tbsp lemon juice

Toasted sesame oil - For frying

Spring onions - Sliced for garnish.

Sesame seeds - For garnish

Equipment

Mixing Bowl · Hybrid Non Stick Frying Pan · Deep Frying Pan · Whisk

Method

Soak the Rice Cakes. If your tteok are dry or frozen, put them in a bowl of cold water and leave them to soak for 20 minutes, then drain. Fresh tteok from the chilled counter need no soaking. Skipping this is the main reason rice cakes come out hard in the middle.

Fry the Tofu. Slice the smoked tofu into four slabs. Heat a little sesame oil in a pan and fry the tofu over a high heat until golden brown on both sides.

Glaze the Tofu with Honey. Drizzle 2 tbsp of honey straight over the tofu in the pan and toss to coat, letting it caramelise slightly. Lift it out, leave it to cool for a minute, then chop into cubes. For a crisper result you can air-fry the tofu instead and glaze it with the honey afterwards.

Cook the Vegetables. Stir-fry the shallots and shiitake mushrooms in the same pan until softened. Add the napa cabbage and stir-fry for one minute more, season with 1 tbsp of soy sauce, mix well and set aside.

Make the Sauce and Cook the Tteok. In a deep pan or frying pan, bring 400ml of water to the boil. Whisk in the gochujang, 1 tbsp of soy sauce and the lemon juice until dissolved. Add the drained tteok and simmer for 10 to 12 minutes, stirring now and then so they do not stick, until they are chewy all the way through with no firm core. Fresh tteok need only 3 to 4 minutes.

Combine and Serve. Add the stir-fried vegetables and the diced tofu to the pan and mix everything through to coat in the sauce. Taste and adjust with a little more soy sauce or lemon juice. Serve straight away, garnished with sliced spring onions and sesame seeds.

Chef’s notes

Cooking Tofu: While pan-frying and glazing with honey is the main method, air-frying the tofu is a great alternative for a crispier texture. Glaze the tofu with honey after air-frying for the same sweet finish.
Flavour Adjustments: For a milder spice level, reduce the gochujang slightly and balance the sauce with a little more lemon juice.
Add-ons:
- Boiled eggs (halved) for a traditional Korean touch.
- Extra vegetables like carrots, courgette, or bell peppers for added texture and colour.
Pairing Suggestions: Serve with classic Korean sides like kimchi, pickled radish, or a simple cucumber salad to complement the dish.

Per serving Calories 370 kcal · Protein 10 g · Carbs 55 g · Fat 10 g · Saturates 1.5 g · Fibre 3 g · Sugar 8 g · Sodium 900 mg

chefsbinge.com/tteokbokki-with-tofu-korean-spicy-rice-cake-recipe

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