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Easy Vegan Rabokki (Tteokbokki with Ramen)

This easy vegan rabokki or tteokbokki with ramen is a classic Korean comfort food that is spicy, savory, sweet, 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. 
Print Recipe
overview shot of entire bowl of rabokki
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

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! 
Servings: 4