Spicy Soupy Korean Rice Cakes (Tteokbokki) with Udon

Watch video above to see how I made this and scroll down for the written recipe!

Ohhhh tteokbokki (aka ddukbokki, however you wanna spell it) is a tremendously famous dish from South Korea and is a dish I grew up eating. There’s really nothing like it in the world and that’s what makes this dish so special and unique. In Korea, they sell tteokbokki in the streets during the winter and people are pretty much obsessed.

Traditionally, tteokbokki usually contains fish cakes and/or uses anchovies to flavour the broth, which makes the dish not vegan friendly. However, VEGANS REJOICE – because it is super easy to make it vegan and none of the taste is sacrificed. I PROMISE (trust me, I’m Korean, I know this. lol).

I’ve already made a video making tteokbokki before (a more traditional version) but I wanted to make another version that is more “soupy” and has some unusual (but delicious) ingredients. I wanted to add udon noodles because I thought the thick noodles would go SO WELL with this dish (And plus I saw another Korean youtuber have a udon tteokbokki stir-fry sort of thing and I wanted to recreate it).

I was so pleasantly surprised at how delicious this all turned out! You can definitely make this at home – it is NOT complicated.

Try this out – I promise, you and your loved ones will LOVE IT (if you like spicy food…)


Vegan Soupy & Spicy Korean Rice Cakes (Soup Tteokbokki) with Udon Noodles


  • 6-7 cups water + 1 tsp kelp powder (or use dry kelp to flavour the broth – or none)
  • Big handful of oyster mushrooms (optional)
  • 2-4 cloves garlic, minced
  • 2 vegan hot dogs (optional), chopped
  • 100g (around 1 serving) uncooked (dry) udon noodles
  • 450g (around 1 lb) cylinder shaped Korean rice cakes
  • Sauce:
    • 3 tbsp gochujang (Korean red pepper paste)
    • 1 tbsp gochugaru (Korean red pepper flakes)
    • 2-3 tbsp soy sauce
    • 2 tbsp agave nectar, maple syrup, sugar or other sweetener
  • 1 stalk green onions, chopped


  1. In a large wok or pot, bring water to a boil along with kelp powder.
  2. Meanwhile prep the veggies and other ingredients. Chop the onions, prep the mushrooms, etc.
  3. When the broth comes to a boil, add in the udon noodles to cook them. If you are using PRE-COOKED udon noodles, skip this step and add in the sauce ingredients (next step).
  4. Add all sauce ingredients into a small bowl and mix well together. If you want it less spicy, add a little less of the red pepper paste/flakes and maybe more soy sauce.
  5. After about 8 minutes of cooking the udon noodles, add in all of the ingredients, minus the green onions. Stir everything together.
  6. Bring the mixture to a boil on high heat for a couple of minutes, until the rice cakes and vegetables have mostly cooked.
  7. Then turn the heat down to a simmer and let the mixture simmer on low heat for 5-10 minutes to allow the flavours to come together and broth to thicken.
  8. Add in the green onions at the end and mix everything together.
  9. Eat it while it’s hot! (although tteokbokki still tastes amazing the next day too – sometimes even better!)
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1 thought on “Spicy Soupy Korean Rice Cakes (Tteokbokki) with Udon”

  1. Love your YouTube and happy to find your site. Please add me to your mailing list. Can’t wait to make your Udon Alfredo.

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