My Top 3 Korean Street Food Recipes Tteokbokki, Kimbap and Korean Street Toast All Vegan

Ingredients

• 300 g Korean Rice Cakes (cylindrical tteok, refrigerated section)
• 2 cups Water (for boiling rice cakes)
• 3 tbsp Gochujang (Korean fermented red pepper paste)
• 1 tsp Gochugaru (Korean red pepper flakes, optional for extra heat)
• 1 tbsp Soy Sauce (regular soy sauce)
• 1 tsp Sesame Oil (for tteokbokki sauce)
• 1 tbsp Sesame Seeds (to garnish tteokbokki and gimbap)
• 200 g Tofu Sheets (thin tofu sheets, cut into triangles; plant‑based fish cake substitute)
• 2 stalks Green Onion (chopped, for garnish and flavor)
• 2 cups Short Grain Rice (uncooked; yields sticky rice for gimbap)
• 1 tbsp Sesame Oil (for seasoning gimbap rice)
• 1 tbsp Sesame Seeds (crushed, for rice seasoning)
• 1 pinch Salt (for rice seasoning)
• 100 g Spinach (blanched, squeezed dry)
• 1 small Carrot (shredded for gimbap filling)
• 0.5 tsp Salt (to season shredded carrot)
• 100 g Pickled Radish (Danmuji) (white Korean pickled radish, cut into thin strips)
• 4 sheets Nori Sheets (seaweed for mini gimbap)
• 4 slices Bread (white sandwich bread; can substitute whole‑grain or sourdough)
• 2 Egg (or plant‑based egg alternative)
• 2 tbsp Coconut Oil (for toasting bread and cooking egg mixture)
• 2 tbsp Mayonnaise (for spreading on toast)
• 1 tsp Sugar (adds sweet energy to toast)
• 1 tbsp Ketchup (traditional Korean toast topping)
• 2 slices Cheese Slice (optional, adds meltiness)
• 2 slices Ham Slice (optional, Korean‑style black sausage style)

Instructions

1. Make Tteokbokki Sauce

   In a small bowl combine gochujang, gochugaru (if using), soy sauce, sesame oil, and a pinch of salt. Stir until smooth.

   Time: PT5M

2. Boil Rice Cakes

   Fill a pot with 2 cups water, bring to a gentle boil, then add the Korean rice cakes. Cook for 5 minutes until they float and become soft.

   Time: PT5M

   Temperature: Boiling

3. Prepare Tofu “Fish Cake”

   Slice the tofu sheets lengthwise, then cut each half into triangles about 2‑inch long.

   Time: PT2M

4. Combine Sauce, Tofu, and Green Onions

   Add the prepared sauce to the pot with the softened rice cakes, then stir in the tofu triangles and chopped green onions. Reduce heat to medium‑low and simmer for 10 minutes, stirring gently, until the sauce thickens and coats the cakes.

   Time: PT10M

   Temperature: Medium‑low

5. Finish Tteokbokki

   Turn off the heat, drizzle a final teaspoon of sesame oil, and sprinkle sesame seeds on top. Transfer to a serving bowl.

   Time: PT2M

6. Cook Short‑Grain Rice

   Rinse 2 cups short‑grain rice until water runs clear. Cook in a rice cooker or pot with 2 ½ cups water. Once cooked, let stand 10 minutes.

   Time: PT20M

   Temperature: Medium

7. Season Rice for Gimbap

   Transfer the warm rice to a large mixing bowl. Add 1 tbsp sesame oil, 1 tbsp crushed sesame seeds, and a pinch of salt. Gently fold with a spatula, cutting through the rice to avoid crushing the grains.

   Time: PT5M

8. Prepare Fillings

   Blanch spinach in salted water for 30 seconds, rinse in cold water, squeeze dry, and toss with 1 tbsp sesame oil, crushed sesame seeds, pinch of salt, and a dash of black pepper. Shred the carrot, sprinkle with ½ tsp salt, let sit 2 minutes, then squeeze out excess water. Slice pickled radish into thin strips.

   Time: PT5M

9. Assemble Mini Gimbap

   Lay a nori sheet shiny side down. Spread a thin layer of seasoned rice over the surface, leaving a ½‑inch border at the top. Place a small line of spinach, carrot, and pickled radish near the bottom edge. Roll tightly using your fingers, applying gentle pressure. Slice each roll into 1‑inch bite‑size pieces.

   Time: PT10M

10. Garnish Mini Gimbap

    Arrange the mini gimbap pieces on a plate, brush lightly with sesame oil, and sprinkle additional sesame seeds.

    Time: PT2M

11. Mix Toast Filling

    In a bowl, whisk together 2 eggs (or plant‑based egg), ¼ cup shredded carrot, 2 chopped green onions, a pinch of salt, and 1 tsp sugar.

    Time: PT5M

12. Toast Bread

    Heat a skillet over medium heat, add 1 tbsp coconut oil, and place 2 slices of bread (cut in half if making a sandwich). Toast until golden, about 2 minutes per side.

    Time: PT5M

    Temperature: Medium

13. Cook Egg‑Vegetable Mixture

    Add the remaining 1 tbsp coconut oil to the skillet, pour in the egg mixture, and let it set for 1 minute. Flip gently and cook another minute until just set but still soft.

    Time: PT5M

    Temperature: Medium

14. Assemble Korean Street Toast

    Spread 1 tbsp mayonnaise on each toasted bread slice. Place the cooked egg‑vegetable layer on one slice, add optional cheese and ham if desired, then drizzle ketchup. Top with the second slice, press lightly, and cut the sandwich in half.

    Time: PT3M

Nutrition Facts

Calories

700

Protein

20 g

Carbohydrates

100 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Korean Rice Cakes: Glutinous rice flour noodles
• Instead of Gochujang: Korean chili paste, Miso mixed with chili powder
• Instead of Gochugaru: Crushed red pepper flakes
• Instead of Soy Sauce: Tamari
• Instead of Sesame Oil: Peanut oil
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Tofu Sheets: Vegan fish cake, Tempeh strips
• Instead of Green Onion: Chives
• Instead of Short Grain Rice: Medium grain rice
• Instead of Sesame Oil: Peanut oil
• Instead of Sesame Seeds: Toasted pumpkin seeds
• Instead of Spinach: Kale, Swiss chard
• Instead of Carrot: Daikon radish
• Instead of Pickled Radish (Danmuji): Pickled cucumber
• Instead of Nori Sheets: Soy paper
• Instead of Bread: Whole‑grain bread, Sourdough
• Instead of Egg: Vegan egg scramble, Tofu scramble
• Instead of Coconut Oil: Butter, Vegetable oil
• Instead of Mayonnaise: Vegan mayo
• Instead of Sugar: Honey, Maple syrup
• Instead of Ketchup: Tomato sauce
• Instead of Cheese Slice: Vegan cheese
• Instead of Ham Slice: Vegan ham, Tofu strips

Equipment Needed

• Pot
• Saucepan
• Mixing Bowl
• Spatula
• Knife
• Cutting Board
• Rice Cooker or Pot
• Skillet / Frying Pan
• Tongs (optional)
• Kitchen Towel
• Measuring Spoons
• Plate
• Scissors (optional)

Critical Steps — Do Not Skip

• Boiling the rice cakes until they are soft but not mushy.
• Seasoning the rice for gimbap without crushing the grains.
• Rolling the mini gimbap tightly to keep fillings inside.
• Cooking the egg‑vegetable mixture just until set for a soft interior.

Chef Tips from the Video

• Use a rice paddle or wooden spoon to cut through rice – it keeps grains intact.
• Toast the sesame seeds lightly before crushing for a deeper nutty flavor.
• For an authentic street‑food feel, serve tteokbokki in the same pot it was cooked in.

Troubleshooting

Storage

Refrigerator: Tteokbokki: up to 3 days in an airtight container; Mini gimbap: 1‑2 days, keep rice covered with a damp paper towel; Toast: best eaten fresh, but can be stored wrapped for 1 day.

Freezer: Tteokbokki freezes well for up to 1 month; reheat in microwave with a splash of water.

Room temperature: Serve all dishes at room temperature or warm; do not leave out longer than 2 hours.

Make-Ahead Tips

• Prepare the tteokbokki sauce and store in the fridge for up to 3 days.
• Cook the short‑grain rice a day ahead; cool, cover, and refrigerate.
• Slice and season the spinach and carrot fillings in advance.
• Mini gimbap can be assembled the night before and kept refrigerated; bring to room temperature before serving.

Frequently Asked Questions