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Tteokbokki Style Kimchi Mac & Cheese, Fried Wonton & Panko Crumbs
Serves
25 servings
Total Time
75 minutes
Prep Time
30 minutes
Cook Time
45 minutes
About
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.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).
