A MEAL YOU CAN MAKE

Vegetable tteokbokki

Chewy rice cakes, tofu and vegetables in a sweet-spicy red sauce.

About 33 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Soya and usually wheat/gluten in sauces; check rice cake ingredients. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~521 kcal · 18g protein · 98g carbohydrate · 8g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Separate rice cakes and soak only if their packet requires it. Cut vegetables and tofu. Mix gochujang, soy sauce, sugar and water.

  2. Start the sauce

    Pour the mixed sauce into the pan. Bring to a gentle boil and stir until the paste dissolves.

  3. Cook rice cakes and vegetables

    Add rice cakes, cabbage, carrot and tofu. Simmer and stir gently but frequently so rice cakes do not stick. Follow rice cake and tofu packet times if longer. Add hot water if sauce thickens before the cakes soften.

  4. Check and serve

    Check rice cakes are soft and chewy right through with no hard centre and tofu is hot. Stir in spring onion. Eat carefully: the chewy rice cakes retain heat.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  5. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 16 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Korean-inspired · meat-free rice cake adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?