Tteokbokki, a beloved Korean street food, offers a delightful combination of chewy rice cakes and bold, flavorful sauces. One of its standout features is the flexibility to adapt its recipe, making it accessible for everyone. By swapping gochujang (Korean chili paste) with more common ingredients, you can create a milder yet equally delicious dish. This advantage means you don’t need to worry about finding specialty items, and you can easily cater to varying spice preferences. The benefit? A comforting, authentic taste that everyone can enjoy, no matter where they are or their spice tolerance. Let’s dive into this simple twist on a Korean classic.

What is Tteokbokki?

Tteokbokki, meaning “stir-fried rice cakes” in Korean, is a popular dish often enjoyed as a snack or light meal. It’s made with garaetteok, cylindrical rice cakes, cooked in a rich, spicy sauce alongside fish cakes, boiled eggs, and vegetables. The sauce, traditionally made with gochujang, delivers a balance of heat, sweetness, and umami. Gochujang is a fermented chili paste that’s deeply rooted in Korean cuisine, but its absence doesn’t mean you can’t enjoy tteokbokki. With the right substitutes, you can create a version that’s equally delicious. If you are looking for the spicy tteokbokki that’s cooked at the table, you should check out my other Spicy Rice Cakes with Vegetables recipe.

Tteokbokki Memories Eating tteokbokki after school…it was sooo good but also soooo spicy sometimes. As much as I loved eating the spicy version, I often had hard time with hot spicy foods when I was little. And even in high school, I had a hard time eating this spicy tteokbokki which not only had gochujang but also tons of black pepper!!

It was almost painful to eat but my friends and I kept going back for more.. lol

As a kid, I used to wash Baechoo Kimchi in water before I ate it. You would think that washing it with water makes it taste like nothing but it actually had plenty of flavor – still a little bit spicy, slightly sour, definitely salty and then that deep, can’t-really-describe-with-words unique taste of Kimchi.

Mostly, this is how most Korean kids get used to eating spicy foods at an early age – by just tasting the watered down version first and then you want more..

Because this Gungjung Tteokbokki dish is salty, savory and slightly sweet, it is a great dish that can balance the spiciness of many spicy Korean dishes. This non-spicy tteokbokki is great for dinner parties and also a great snack for kids since you can sneak in some extra veggies if you want.

About rice cakes For Gungjung tteokbokki, you can either use tteokbokki tteok, thicker garaetteok sliced into quartered batons and even tteokguk tteok (oval slices for rice cake soup).

Why Make Tteokbokki Without Gochujang?

While gochujang is integral to authentic tteokbokki, there are various reasons to explore alternatives:

Dietary Restrictions: Some individuals may have dietary restrictions or allergies that prevent them from using gochujang.
Spice Tolerance: Gochujang can be quite spicy, so a milder version may be preferred by those with low spice tolerance.
Availability: Accessing gochujang might be challenging in certain regions, making substitutions necessary.
Experimentation: Trying a different sauce base can offer a fresh twist on the traditional recipe, catering to diverse palates.

Recipe To make tteokbokki without gochujang

Print Recipe Pin Recipe

Ingredients

For the Sauce:
3 tbsp soy sauce
2 tbsp sugar or honey for a natural sweetness
1 tbsp sesame oil
1 tsp chili flakes adjust based on spice preference
1 tbsp sambal oelek or Sriracha optional, for extra heat
1/4 cup water or vegetable broth
For the Main Dish:
300 g rice cakes soak in water if frozen
100 g fish cakes or tofu for vegan options
1 small onion thinly sliced
2 green onions chopped
Optional: boiled eggs shredded carrots, or cabbage

Instructions

Step 1: Prepare the Sauce
In a small bowl, whisk together soy sauce, sugar, sesame oil, chili flakes, and water (or broth). Taste and adjust for sweetness or heat as needed.
Step 2: Cook the Base
Heat a skillet or wok over medium heat. Sauté sliced onions and garlic until fragrant. Pour in the prepared sauce and bring it to a gentle simmer.
Step 3: Add the Main Ingredients
Stir in rice cakes, fish cakes (or tofu), and any additional vegetables. Cook for 8-10 minutes, stirring occasionally, until the rice cakes are soft and the sauce thickens.
Step 4: Garnish and Serve
Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately and enjoy this comforting dish.

Notes

Tips for Preparation:

Soak rice cakes in warm water for 10 minutes to soften them before cooking.

Slice fish cakes or tofu into bite-sized pieces for even cooking.

Tips and Common Substitutions

Rice Cake Alternatives: If you can’t find Korean rice cakes, sliced rice noodles or gnocchi can mimic the chewy texture.
Flavor Balancing: Add more sugar if the sauce is too salty or extra chili flakes for more heat.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water to restore the sauce’s consistency.

Conclusion This easy tteokbokki recipe without gochujang offers a delicious way to enjoy a Korean favorite without the need for specialty ingredients. Whether you’re looking for a milder version, can’t find gochujang, or simply want to try something new, this recipe delivers on flavor and simplicity. Give it a try and let us know how it turned out in the comments below. Happy cooking!