Easy Vegan Rabokki (Tteokbokki with Ramen)
This easy vegan rabokki or tteokbokki with ramen is a classic Korean comfort food that is spicy, savory, and so addicting. The ramen and rice cakes are coated in a spicy gochujang sauce that is incredibly flavorful. It’s made in one pot and comes together in less than 30 minutes.
Rabokki is just ramen with tteokbokki (spicy Korean rice cakes). The ramen adds a nice texture to the chewy rice cakes. You can add whatever veggies you like, but I like to keep it simple and do zucchini and green onions.
For the broth, I used a dashi broth made with a vegan dashi powder. Most dashi is has fish in it, so just beware if you don’t want fish. These are the kombu powder packets that I have for dashi. You also need dried kelp or kombu to flavor the broth.
This rabokki is something I always crave. I love the spicy, sweet, savory flavors that make it so comforting. It’s the perfect weeknight meal that you won’t be able to stop eating!
If you make this easy vegan rabokki, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Easy Vegan Rabokki (Tteokbokki with Ramen)
Ingredients
- 3 cups vegan dashi (the dashi I use is linked in the post above)
- 2 squares dried kelp or kombu, about 4x4 inches (kombu linked in post above)
- 1/2 lb Korean rice cakes/tteokbokki (350g/12.5oz)
- 1 zucchini, chopped into half moons
- 2 stalks green onions, chopped into 1 inch pieces
- 1 dried instant ramen, no seasoning packet (about 2oz or 56g)
sauce
- 3 Tbsp gochujang paste
- 2-3 tsp gochugaru
- 2 Tbsp brown sugar or coconut sugar
- 2 Tbsp soy sauce
- 2 cloves garlic, minced
topping
- 2 tsp sesame oil
- green onions, finely chopped
- sesame seeds
Instructions
- Soak rice cakes/tteokbokki in warm water for 10 minutes if frozen or room temperature water if not frozen.
- In a small bowl, make the sauce. Add all sauce ingredients and stir until well combined. Set aside.
- In a large wok or skillet pan, add dashi (I used 3 cups of water with 1 packet of the dashi mix) stir and add the dried kelp. Bring to a bowl. Then add the sauce and bring to a simmer.
- Add the drained rice cakes/tteokbokki and cook for 5 minutes. Then add the ramen, zucchini, and green onions. Cook for another 6-8 minutes, stirring occasionally, or until tteokbokki is softened and the sauce thickens. Remove and discard the kombu/dried kelp.
- Add the sesame oil and stir until well combined. Top with chopped green onions and sesame seeds. Enjoy warm!
