Developed by College & University Chef Matthew Ward, this plant-based Tteokbokki-Style Kimchi Mac & Cheese brings a global twist to comfort food. Chewy Korean rice cakes are layered in a creamy, spicy plant-based cheese sauce infused with Kikkoman® Soy Sauce, Kikkoman® Unsweetened Soymilk, and Kikkoman® Sesame Oil, complemented by sautéed kimchi for bold, fermented depth. A crispy topping made with Kikkoman® Panko Bread Crumbs and fried wonton strips adds crunch and visual appeal. Perfect for campus or foodservice menus, this dish delivers craveable, plant-forward flavor while supporting sustainability goals.
Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs
Yield
25 servings
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
75 minutes
kikkoman products used:
About this recipe
ingredients
Rice Cake Base:
- 10 lb Garaetteok (Korean rice cakes)
- ½ cup plant-based butter
- ¾ cup all-purpose flour (or gluten-free blend, if preferred)
- ½ cup gochujang
- 8 cups Kikkoman® Unsweetened Soymilk
- 4 cups full-fat coconut milk
- ⅓ cup Kikkoman® Soy Sauce
- ¼ cup maple syrup
- 2 Tbsp garlic powder
- 6 cups plant-based cheddar-style cheese shreds
- 3 cups plant-based mozzarella-style cheese shreds
- 1½ cups nutritional yeast
- Salt, to taste
Kimchi Add-In:
- 6 cups plant-based kimchi, finely chopped
- ½ cup kimchi juice
- ¼ cup Kikkoman® Sesame Oil
Fried Wonton & Panko Topping:
- 30 wonton wrappers, sliced into thin strips
- 5 cups Kikkoman® Panko Bread Crumbs
- ½ cup plant-based butter (melted)
- ¾ cup neutral oil
- Salt, to taste
directions
- Prepare the rice cakes:
- If using frozen rice cakes, soak in warm water for 20–30 minutes to soften. Rinse and drain.
- Simmer in boiling water for 5–8 minutes until chewy and tender.
- Drain and set aside.
- Sauté the kimchi:
- In a large sauté pan or tilt skillet, heat Kikkoman® Sesame Oil over medium-high heat.
- Add chopped kimchi and cook for 5–7 minutes until caramelized.
- Add kimchi juice to deglaze, stirring to lift browned bits from the pan.
- Remove from heat.
- Make the cheese sauce:
- In a large pot, melt plant-based butter over medium heat.
- Whisk in flour and gochujang to form a roux; cook for 1–2 minutes.
- Slowly whisk in Kikkoman® Unsweetened Soymilk and coconut milk until smooth.
- Stir in Kikkoman® Soy Sauce, maple syrup, and garlic powder.
- Simmer for 5–7 minutes until thickened. Add plant-based cheeses and nutritional yeast, whisking until creamy.
- Season with salt to taste.
- Combine:
- Fold the cooked rice cakes and sautéed kimchi into the cheese sauce.
- Simmer gently for 5 minutes to allow the flavors to meld.
- Prepare the topping:
- Fry wonton strips in batches in hot oil (350°F / 175°C) until golden, about 30–60 seconds.
- Drain on paper towels and sprinkle lightly with salt.
- Once cooled, pulse fried wontons in a food processor until they resemble coarse breadcrumbs.
- In a skillet, melt plant-based butter and toast Kikkoman® Panko Bread Crumbs until golden and fragrant.
- Combine toasted panko with processed wonton crumbs.
- Serve:
- Portion the kimchi mac & cheese into serving trays or bowls.
- Top generously with the wonton–panko mixture.
- Garnish with sliced scallions.
Additional Garnish Suggestions:
- Gochujang vegan mayo, chili crisp, or sriracha for extra heat and visual appeal
- Crumbled roasted seaweed sheets or furikake for added umami and texture
Recipe created in partnership with Chef Matthew Ward, Executive Chef of Residential Dining, University of North Texas (Dallas, TX).
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE