Vegan Tteokbokki — grilled style! We're taking this classic Korean dish to a whole new level by giving it a deliciously smoky twist. So, let's fire up the grill and dive into this mouthwatering adventure!
We're talking about smoky, grilled Korean rice cakes dripping with a spicy and savory sauce. Whether you're a vegan, gluten-free, or just someone who appreciates trying out new barbecue foods, this recipe has got you covered.
This recipe is great with other barbecue foods such as summer salads or our homemade vegan cocktail wieners. For more ideas read the substitution and variations sections. These ideas and examples will take your grilled vegan tteokbokki to the next level!
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This post is supported by Ty Ling and O-Yaki. A big shoutout to the supporting brands who make The Simple Sprinkle possible! Please note that all opinions shared are my own.
📋 Ingredients
To make grilled vegan tteokbokki, you will need the following ingredients:
- Korean rice cakes
- Black and white sesame seeds
- Green onion
For the spicy sauce
- Gochujang (Korean chili paste)
- Red pepper flakes
- Soy sauce
- Ty Ling's duck sauce
- Minced garlic
- Ty Ling's Sesame oil
- Mirin
- Rice Vinegar
See recipe card below for a full list of ingredients and measurements.
👩🏽🍳 How To Make Grilled Vegan Tteokbokki
To make and grill vegan tteokbokki at home follow our step-by-step guide:
Let's start things off by making the sauce to glaze your rice cakes. In a small bowl, whisk together the gochujang, red pepper flakes, soy sauce, duck sauce, mirin, garlic, and sesame oil. Set it aside, and let those flavors enhance!
Next, bring a pot of water to a boil over high heat. Add the rice cakes and let them boil until they become softened and cooked through, which usually takes around 3 minutes. Drain the rice cakes in a colander and give them a rinse with cold water until they're cool enough to handle.
Now, turn on your grill and let it heat up to a toasty 350-400°F (175-200°C). While the grill is preheating, thread the rice cakes onto skewers. We are using the O-Yaki Skewer System here.
Then brush the rice cakes with that tasty sauce we made earlier. Make sure to coat them evenly, allowing the flavors to seep into every nook and cranny.
Place the skewered rice cakes onto your grill. Grill those bad boys until they develop a light char and become irresistibly smoky. Keep the grill closed. This process usually takes about 5-8 minutes. If you are using skewers without the O-yaki system, make sure to flip them half way through.
Once your tteokbokki is grilled be sure to use a grilling tong or heat-proof gloves to remove the skewers from the grill. Once cool enough to handle, transfer them to a platter and garnish. Enjoy on its own, or with preferred sides!
🍴 Substitutions
Are you looking for substitutions or quicker alternatives? Here is a list of possible substitutions:
- Rice Cakes - If you can't find Korean rice cakes, don't worry! You can substitute them with Japanese mochi or even Chinese glutinous rice balls. The texture might be slightly different, but the result will still be deliciously chewy.
- Gochujang - If you don't have gochujang, a Korean chili paste, you can try using Sriracha or another chili paste of your choice. Adjust the quantity according to your desired level of spiciness.
- Ty Ling's Duck Sauce - If you don't have Ty Ling's duck sauce on hand, you can substitute it with a combination of hoisin sauce and a touch of maple syrup or agave syrup to replicate that sweet and savory flavor.
- Sesame Seeds - If you don't have sesame seeds, you can substitute them with crushed peanuts or chopped cashews for a nutty twist.
Remember, these substitutions will bring their own unique flavors and textures to the dish, so feel free to experiment and adapt based on your preferences and dietary needs. Enjoy exploring different variations and discovering your favorite twist on our recipe!
🔪 Variations
Here are some exciting variation ideas to change up your grilled vegan tteokbokki recipe:
- Add a splash of lime juice and some chopped cilantro to the sauce for a Thai-inspired twist, or mix in a bit of teriyaki sauce for a Japanese-Korean fusion flavor.
- Enhance the smoky flavor by brushing the rice cakes with a tangy BBQ sauce before grilling. The rich BBQ sauce is a great alternative for anyone who wants to avoid spicy foods.
If you end up whipping up a fantastic variation of our recipe, don't forget to drop a comment at the bottom of the blog post! I'm all ears and absolutely thrilled to hear about your culinary adventures.
🍽 Equipment
To make this grilled tteokbokki recipe, you'll need some kitchen equipment. For boiling the rice cakes, you'll need a medium-sized pot to cook them until they become softened and cooked through.
To drain the cooked rice cakes, you'll need a colander to remove any excess water. For best grilling results, use skewers to thread rice cakes on. We used the O-Yaki Skewer System which enhances the presentation and flavor of the tteokbokki.
You also need a grill to cook the skewered rice cakes. Make sure your grill is turned on and preheated to a temperature range of 350-400°F (175-200°C) for optimal results.
Use a basting brush to coat the rice cakes with the sauce before grilling. This will ensure that the sauce is evenly distributed. Last but least, make sure to use a grilling tong or heatproof gloves when handling the hot skewers.
With these essential pieces of equipment, you are all set to create fantastic grilled vegan tteokbokki. Enjoy the process and savor the delicious results!
Find product links in the recipe card below.
🥣 How To Store Tteokbokki
Let's talk about what to do with those mouthwatering leftovers of our grilled tteokbokki. To store your tteokbokki leftovers, place them in an airtight container in the fridge. As it cools, the tteokbokki will firm up, but you can soften it by reheating them. Enjoy it within 2-3 days for the best taste.
🍚 Serving Ideas
Looking for dishes to serve with your grilled vegan tteokbokki? Here are some delicious serving ideas for you:
- Serve it with your favorite vegan meats! Great options for a barbecue are vegan sausages and vegan steak. We also love to prepare some textured vegetable protein, and noodles and stir-fry them on a grill griddle with stir-fry veggies. But any of your favorite vegan meat alternatives suitable for cookouts work!
- Create a colorful and nutritious meal by serving your grilled vegan tteokbokki alongside a variety of grilled or sautéed vegetables like bell peppers, zucchini, mushrooms, and carrots.
- Complement the grilled tteokbokki with a refreshing salad. We love to prepare a crisp salad with lettuce, cucumber, shredded cabbage, and radishes tossed in a light dressing like a sesame-soy vinaigrette.
- Pair them with a side of spicy and tangy kimchi. The fermented flavors of kimchi add depth to the dish and provide a contrasting taste that complements the smoky and grilled rice cakes.
Remember to adjust the serving ideas based on personal preferences and dietary restrictions. Let us know what you served your tteokbokki with, in the comment section at the end of this article!
💭 Recipe FAQ
Tteokbokki is a Korean dish made with chewy rice cakes that are typically stir-fried or grilled in a spicy sauce. It's a beloved street food in Korea, known for its bold and addictive flavors. The rice cakes absorb the savory, slightly sweet, and spicy sauce, creating a delightful combination of taste and texture.
Tteokbokki is a popular Korean dish with chewy rice cakes stir-fried in a spicy sauce. The rice cakes taste like pounded rice and therefore have a fairly neutral taste. The glaze covering the rice cakes is savory, slightly sweet, and spicy. So overall tteokbokki tastes sweet and spicy, and its texture is chewy!
Tteokbokki can be enjoyed as part of a balanced diet. Please keep in mind that it is typically high in carbohydrates and can be spicy due to the use of gochujang and other seasonings. Moderation is key, and incorporating a variety of nutritious foods alongside tteokbokki is recommended for a well-rounded and healthy diet.
Many cities have dedicated Korean or Asian grocery stores where you can find pre-packaged tteokbokki or the ingredients needed to make it at home. Additionally, some online retailers such as Amazon offer tteokbokki kits or ingredients such as Korean rice cakes for delivery, allowing you to enjoy this delicious dish conveniently.
More Vegan Recipes
Looking for more vegan Korean food? Check out my friends from The Vegan Korean and Kimchimari! They share authentic veganized Korean recipes.
📖 Recipe
Vegan Tteokbokki (Grilled)
Equipment
Ingredients
- 11 ounces tube-shaped Korean rice cakes
- 1 tablespoon black and white sesame seeds for garnish
- 1 tablespoon green onion finely sliced, for garnish
For the Sauce
- ¼ cup gochujang (Korean chili paste)
- 1 tablespoon red pepper flakes
- 2 tablespoon soy sauce
- 5 tablespoon Ty Ling’s duck sauce
- 1 teaspoon mirin
- 2 teaspoons garlic minced
- 1 teaspoon Ty Ling’s sesame oil
Instructions
- In a small bowl, whisk together gochujang, red pepper flakes, soy sauce, duck sauce, mirin, garlic, and sesame oil. Set aside.
- Bring a pot filled with water to a boil over high heat. Add in rice cakes and boil until softened and cooked through, about 3 to 5 minutes. Make sure to check package instructions, or recipe instructions when making them from scratch. Drain rice cakes in a colander and wash them with cold water until cool enough to handle.
- Now, turn on your grill and let it heat up to a toasty 350-400°F (175-200°C). While the grill is preheating, thread the rice cakes onto skewers. We are using the O-Yaki Skewer System.
- Then using a basting brush, brush the rice cakes with the homemade sauce you made earlier. Make sure to coat them evenly, allowing the flavors to seep into every nook and cranny.
- Place the skewered rice cakes with the O-Yaki Skewer System, or directly, onto your grill. Grill until they develop a light char and become irresistibly smoky. Keep the grill closed. This process usually takes about 5-8 minutes. If you are using skewers without the O-Yaki System, make sure to flip halfway through.
- Using heat-proof tongs or gloves, transfer rice cakes to a platter and garnish with sesame seeds and chives. Serve immediately and enjoy on their own or with preferred sides!
Notes
Nutrition
The provided nutritional information is an estimate. Accuracy is not guaranteed.
For food safety see guidelines at USDA.gov.
I love Tteokbokki - the way you grilled it was really addicting. Great easy snack to make
Do you think these could work on one of these small indoor George Foreman Grills?
Hey Auggie, thank you so much for your question!
I think you should be able to make grilled tteokbokki using a small indoor George Foreman grill. Simply follow the recipe as usual and use the grill to cook the rice cakes instead of an outdoor grill. I would definitely recommend skipping the O-Yaki skewer system and simply laying the skewers directly onto the griddle.
However, keep in mind that with this method, they might not turn out as smokey! I have never tried this recipe with an indoor, or electric grill. So if you end up trying it out, I would love to hear your feedback!
While indoor grilling make sure to stay safe, and only do it on a grill or grill pan designed for indoor grilling.
Best, Jacqui!