Tteokbokki with Tofu – Korean Spicy Rice Cake Recipe
Introduction
Tteokbokki (떡볶이) is one of Korea’s most iconic street foods—and for good reason. It’s spicy, chewy, deeply comforting, and endlessly customizable. Traditionally made with soft rice cakes simmered in a rich gochujang-based sauce, Tteokbokki is the kind of dish that feels like a hug in a bowl.
In this recipe, I’m giving it a satisfying vegetarian twist featuring golden pan-fried tofu, earthy shiitake mushrooms, and crisp napa cabbage. Everything is coated in a glossy, spicy-sweet sauce that’s bold and addictive. Whether you’re new to Korean food or a longtime fan, this Tteokbokki recipe is a must-try.
Pair it with a side of kimchi, a chilled drink, and a few friends—it’s that kind of meal.
Check out my other Korean-inspired recipes >>>
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What is Tteok and How Is It Made?
Tteok (떡) is the Korean word for rice cake. In the context of Tteokbokki, it refers to cylindrical-shaped rice cakes made from glutinous or non-glutinous rice flour. The result is chewy, bouncy, and perfect for absorbing flavorful sauces.
The Process:
- Soaking the Rice – Raw rice is soaked to soften it before grinding. This step ensures smooth, sticky dough with the right texture.
- Grinding and Steaming – The soaked rice is ground into a paste or flour and steamed to form a sticky mass.
- Kneading and Shaping – Once steamed, the dough is kneaded until elastic and shaped into long cylinders before being cut into small pieces.
- Fresh vs Frozen vs Dried – Tteok comes in different forms:
- Fresh: Soft, ready-to-cook. Found in refrigerated sections.
- Frozen: Needs thawing or soaking in warm water before use.
- Dried: Requires soaking in water for several hours or overnight before cooking.
Choosing the Right Tteok for Tteokbokki
Your choice of rice cake can make or break this dish. Here’s how to decide:
🥢 Fresh Tteok
- Best for beginners.
- Soft, chewy, and cooks quickly.
- Just rinse and add to your dish.
🧊 Frozen Tteok
- Convenient and widely available.
- Soak in warm water for 15 minutes before using.
🧺 Dried Tteok
- Shelf-stable and long-lasting.
- Needs to be soaked in cold water for 2–3 hours (or overnight) before cooking.
About This Recipe – A Vegetarian Take on Tteokbokki
This version of Tteokbokki is completely meat-free but just as satisfying. The chewy rice cakes simmer in a thick, spicy sauce while the tofu brings in crispy edges and a touch of sweetness when glazed with honey. Napa cabbage and shiitake mushrooms add crunch, depth, and umami.
I’ve designed this dish to be simple enough for a weeknight but bold enough to impress your guests. Everything cooks in under 40 minutes, and you’ll learn how to balance the sauce and textures just right.
Recipe Card – Tteokbokki with Tofu
A steaming bowl of spicy Korean rice cakes, tofu cubes, shiitake mushrooms, and napa cabbage, topped with scallions and sesame seeds.
Print Recipe
Tteokbokki with Tofu – Korean Spicy Rice Cake Recipe
Spicy, chewy, and comforting. This vegetarian Tteokbokki is loaded with flavor and texture, starring honey-glazed tofu and a gochujang-based sauce.
🕒 Prep Time: 15 minutes
🔥 Cook Time: 25 minutes
⏱️ Total Time: 40 minutes
🍽️ Servings: 4
📊 Calories: ~370 kcal
Ingredients:
- 500 g Tteok (rice cakes – fresh, frozen, or dried)
- 200 g firm tofu (pressed and sliced)
- 150 g shiitake mushrooms (halved or sliced)
- 1/4 head napa cabbage (thinly sliced)
- 1 shallot (sliced)
- 4 garlic cloves (minced)
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tbsp lemon juice
- 400 ml water
- Sesame oil (for frying)
- Spring onions and sesame seeds (for garnish)
Instructions:
- Prepare the Tofu
Slice the tofu into thick slabs and pat dry. In a pan, heat sesame oil and fry the tofu until golden on both sides. Drizzle with honey and flip once more to caramelize. Let cool slightly, then cut into cubes. - Stir-Fry the Veggies
In the same pan, add sliced shallots and mushrooms. Stir-fry until soft. Add cabbage and cook for 1 more minute. Season with 1 tbsp soy sauce, then set aside. - Cook the Tteok
In a large pan or skillet, bring 400ml of water to a boil. Add gochujang, 1 tbsp soy sauce, lemon juice, and sugar/honey. Stir well to dissolve. - Simmer It All Together
Add the soaked/prepped Tteok into the sauce and simmer for 10–12 minutes, stirring occasionally. The sauce will thicken and coat the rice cakes beautifully. - Finish the Dish
Add the vegetables and tofu cubes to the pan. Mix gently to coat everything in sauce. Adjust seasoning to taste. - Garnish & Serve
Serve hot, topped with chopped scallions and sesame seeds.
Tips & Add-Ons
- Tofu Texture Tip: For crispier tofu, air-fry at 200°C (390°F) for 12–15 minutes, then glaze with honey afterward.
- Not Too Spicy? Add more honey or a splash of rice vinegar to tone down the heat.
- Additions:
- Halved boiled eggs (for a traditional touch)
- Extra veggies like zucchini, bell pepper, or carrots
- A dash of sesame seeds or seaweed flakes
Nutrition (Per Serving)
Calories: 370 | Carbs: 55g | Protein: 10g | Fat: 10g | Sodium: 900mg | Fiber: 3g | Sugar: 8g
Final Thoughts from the Chef
I can’t get enough of this dish—it’s spicy, chewy, slightly sweet, and packed with flavor. It comes together faster than you’d think, and it’s even better the next day. I hope you enjoy this version of Tteokbokki as much as I do.