Tteokbokki Curry

After realizing I was out of gochujang to make my regular Tteokbokki recipe, I decided to get creative. I substituted red curry paste for the gochujang and used coconut milk instead of water to create a curry-flavored version of Tteokbokki! The result? It was a TOTAL SUCCESS!

The smooth and buttery coconut curry sauce that boasts lemony and citrusy notes beautifully coats each rice cake, creating an irresistible dish that is mildly spicy and perfectly balanced with sweet, salty, and sour flavors.

I have made many versions of Tteokbokki in the past, from non-spicy Tteokbokki made with black bean paste to Rabokki (a variant that includes ramen noodles) and Rosé Tteobokki, a Korean-Italian fusion dish. This recipe, however, completely differs from traditional ones as the rice cakes are simmered in coconut milk with spices and aromatics. It’s also much more saucy, meaning you can even add extra veggies or protein without having to adjust the rest.

⭐️ Why You Will Love It

A delightful twist on traditional Tteokbokki.

If you are bored of the classic Tteokbokki, you are going to love my curried version! The sauce is richer than the classic and superbly seasoned thanks to the red curry paste that packs plenty of aromatics such as lemongrass, galangal, and coriander!

This Tteokbokki curry is both a texture and flavor-bomb!

Wonderfully creamy.

There is nothing more deceiving than a watery curry. Thanks to the richness of coconut milk and the starches contained in the rice cakes, the sauce thickens and turns ultra-creamy as it cooks! The result is a sauce that basically melts in your mouth, leaving behind delicious nutty and buttery flavors.

On the table in under 30 minutes.

This curry couldn’t be easier to prepare. The whole dish is made in one pan in less than 30 minutes with 11 ingredients, making it an ideal choice for a last-minute dinner.

🧅 Ingredient Notes

Rice cakes

Called “Garaetteok” in Korean, those cylindrical cakes measure about 2 inches long and are made from rice that is steamed, pounded, and shaped into a long log. You can find Korean rice cakes online or in most Asian grocery stores.

Recommendation: If you go to an Asian grocery store, you may find two types of Tteokbokki. The ones sold in the refrigerated/frozen section and the shelf-stable ones sold in the noodles section. I prefer the ones sold in the refrigerated section (the brand Jongga is great) as I find they yield a better texture – they are chewier and thicker compared to the dried ones.

If you opt for shelf-stable Tteokbokki, those are generally sold in four packs of 150g (5.3 ounces). You will need only 2 packets for one batch of this recipe. Quick note: don’t forget to trash the moisture-absorber packets.

Shallots and garlic

While red curry paste already contains those aromatics, nothing can top freshly sautéed shallots and garlic, especially if you cook them until slightly caramelized. If you don’t have shallot on hand, simply use half of an onion.

Red curry paste

Red curry paste is a key ingredient in this curry. It brings most of the flavor, infusing the coconut milk with spicy, fragrant, and zesty flavors.

Be careful: Not all curry pastes are vegan, as some may contain shrimp or fish sauce. Make sure to check the ingredients on the label before buying.

Recommendation: The red curry paste I use comes from Aroy-D. It contains chili, garlic, lemongrass, shallots, galangal, kaffir lime, coriander, and cumin. I have also tried the one from Taste of Asian and got great results.

Curry powder

For extra flavor and to add a vibrant orange color. You can use your favorite curry powder or this homemade Vietnamese curry powder.

Sugar

To balance the spiciness of the red curry paste. I went with coconut sugar to keep this recipe refined sugar-free, but any type of sugar will work. You can use maple syrup, light brown sugar, or even agave syrup.

Coconut milk

Full-fat coconut milk brings richness and creaminess while imparting a delicious nuttiness.

Make it lighter: Since this dish is already quite high in calories, you can make it lighter by using light instead of full-fat coconut milk. The sauce won’t be as thick and buttery, but it will still taste great.

Substitute: If you cannot eat coconut, you can replace the coconut milk with your favorite plant-based cream. Be aware that it will alter the main flavor, and it won’t be as nutty.

Soy sauce

For saltiness and umami.

Gluten-free option: You can easily make this recipe gluten-free by replacing the soy sauce with tamari or coconut aminos.

Lime

I like to finish this curry with a squeeze of lime. It brightens up the flavor of the sauce and gives it a hint of sourness. I can’t stress this enough, do not omit the lime juice – it’s not optional!

🥣 How to Make It

1. Sauté the aromatics. Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot and garlic and sauté for 2-3 minutes or until fragrant.

2. Add the curry paste. Next, add the red curry paste and cook for another 30 seconds. Use a spatula to slightly mash the red curry paste and combine it with the shallots and garlic.

3. Pour in the remaining ingredients. Next, pour in the full-fat coconut milk, water, soy sauce, coconut sugar, curry powder, and rice cakes.
4. Let simmer. Bring to a simmer and let simmer uncovered for about 8 minutes or until the rice cakes are perfectly tender.

Tip: Make sure to stir very regularly using a wooden spoon or spatula to prevent the rice cakes from sticking to the bottom of the pan.

5. Garnish. Finally, remove from the heat and stir in the lime juice. Top with chopped cilantro for freshness, and enjoy immediately while the rice cakes are still warm and chewy!

🔥 Variations

Use sliced rice cakes.

Instead of using cylindrical rice cakes, you can also use sliced rice cakes (called “Tteokguk Tteok”). Those are thinner and a bit chewier than the regular ones and can be found in most well-stocked Asian grocery stores. Use the same amount as you would with cylindrical rice cakes.

Incorporate your protein of choice.

Want to increase the protein content to make a heartier meal? Incorporate your favorite plant-based protein, such as vegan sausages (perfect to add a smoky aroma!), fried tofu, seitan, or homemade tempeh.

Add extra vegetables.

Just like any curry, this one is extremely versatile, so do not hesitate to add extra veggies. You can add greens such as broccoli, green beans, edamame, or bok choy. I advise against adding zucchini as it tends to make the curry sauce more watery.

Top with cheese and put under the broiler.

You can make this Tteokbokki cheesy by transferring a portion into a small ramekin or oven-safe dish and topping it with vegan mozzarella or grated vegan cheese. Then, put in under the broiler for 5-7 minutes or until golden brown and slightly crispy on the edges!

🥗 What to Serve It With

This curry can be served on its own or with crispy baguette or naan! If serving with bread or naan, I recommend adding extra veggies and serving the rice cakes in smaller portions, but that’s totally up to you!

This Tteokbokki red curry is superbly seasoned! It’s a bit spicy, a bit sour, and SO savory! Served with sautéed greens on the side, it makes a comforting and filling meal that both vegans and non-vegans alike will enjoy!

🍛 More Curry Recipes

Easy Vegan Vietnamese Curry

Instant Pot White Bean Curry

Easy Vegan Thai Green Curry

Vegan Red Lentil Curry

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