Vegan Jjajang Tteokbokki (Non-Spicy)

Name: Vegan Jjajang Tteokbokki (Non-Spicy)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup black bean paste; 2 tablespoons vegetable oil; 1 onion, diced; 1 zucchini, diced; 1 carrot, diced; 2 cloves garlic, minced; 1 cup vegetable broth; 1 pound rice cakes (tteok); 2 green onions, sliced

Highlighted under: Global Flavors

Experience the rich and savory flavors of Vegan Jjajang Tteokbokki with this delightful recipe. This non-spicy twist on a classic Korean street food combines chewy rice cakes with a hearty black bean sauce, creating a satisfying dish that's perfect for any occasion. Enjoy a wholesome meal that’s packed with plant-based goodness and sure to delight vegans and non-vegans alike.

Created by

Noelle Chambers

Last updated on 2025-12-13T10:26:28.806Z

This dish is not only a popular street food in Korea but also a delightful vegan alternative that satisfies the taste buds.

A Flavorful Twist on a Classic

Vegan Jjajang Tteokbokki offers a delightful reinterpretation of traditional Korean flavors, marrying the chewy texture of rice cakes with the umami-rich black bean sauce. This dish stands out with its versatility, making it suitable for casual snacking or a hearty meal. Even those who may shy away from spicy food can enjoy this comforting option, allowing everyone at your table to partake in a classic experience without the heat.

The black bean paste lends a richness to the sauce that's both savory and satisfying. By sautéing fresh vegetables like zucchini and carrots, this recipe not only boosts the nutritional profile but also adds layers of flavor and texture. This combination ensures that each bite of Jjajang Tteokbokki is as delicious as it is wholesome.

Perfect for busy weeknights or casual gatherings, this dish simplifies meal preparation while still delivering on taste. Making it at home allows you to control the ingredients, ensuring everything is plant-based and free from preservatives. Plus, it’s an excellent option for meal prep—just make a big batch and enjoy leftovers throughout the week!

Nutritional Benefits

Vegan Jjajang Tteokbokki is rich in essential nutrients, making it a smart choice for those seeking a balanced meal. The main ingredient, rice cakes, provides a source of carbohydrates that can fuel your day. Pairing them with a variety of vegetables adds vitamins and minerals, promoting overall health.

The black bean paste, a key component of the sauce, is not only delicious but also packed with protein and fiber. These nutrients help in digestion and keeping you full longer. Incorporating beans into your meals is a fantastic way to enhance satiety while enjoying plant-based goodness.

Furthermore, this dish is low in saturated fats and cholesterol-free, catering to a range of dietary needs. By making Jjajang Tteokbokki at home, you can customize it to fit your nutritional goals while savoring every bite of this beloved Korean comfort food.

Ingredients

For the Jjajang Sauce

1 cup black bean paste
2 tablespoons vegetable oil
1 onion, diced
1 zucchini, diced
1 carrot, diced
2 cloves garlic, minced
1 cup vegetable broth

For the Tteokbokki

1 pound rice cakes (tteok)
2 green onions, sliced

Gather all the ingredients before starting for a smooth cooking experience.

Instructions

Steps to Make Vegan Jjajang Tteokbokki

Prepare the Sauce

In a large pan, heat vegetable oil over medium heat. Add the diced onion, zucchini, and carrot, and sauté until softened. Stir in the minced garlic and cook for an additional minute.

Add Black Bean Paste

Mix in the black bean paste and vegetable broth. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

Cook the Rice Cakes

In a separate pot, bring water to a boil. Add the rice cakes and cook for about 5-7 minutes until they are chewy, then drain.

Combine and Serve

Add the cooked rice cakes to the pan with the sauce. Toss to coat evenly and cook for an additional 2 minutes. Garnish with sliced green onions before serving.

Serve hot, and enjoy your delicious Vegan Jjajang Tteokbokki!

Serving Suggestions

Vegan Jjajang Tteokbokki can be enjoyed on its own, but it also pairs wonderfully with a variety of side dishes. Consider serving it alongside a refreshing cucumber salad or a simple pickled vegetable medley. These accompaniments balance the richness of the dish and add a fresh, crunchy element that brightens every bite.

For an added layer of flavor, drizzle a light soy sauce or sprinkle sesame seeds on top before serving. A bit of chopped kimchi can also complement the dish beautifully, introducing a tangy, probiotic-rich option that can elevate your meal.

Storage and Reheating Tips

To store leftover Vegan Jjajang Tteokbokki, let it cool completely, then transfer it to an airtight container. This dish keeps well in the refrigerator for up to 3 days. When you're ready to enjoy it again, simply reheat in a pan on low heat, adding a splash of vegetable broth to revive the sauce and prevent it from drying out.

For longer storage, you can freeze the Jjajang sauce separately from the rice cakes. Freeze in portions, allowing for easy meal prep. When ready to eat, thaw the sauce overnight in the refrigerator and prepare fresh rice cakes for a quick meal that tastes as good as the day you made it.

Questions About Recipes

→ Can I make this dish gluten-free?

Yes, use gluten-free rice cakes and ensure the black bean paste is gluten-free.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.