Menu Content

Search

Korean
Search

English

About KBS Go to KBS
Go Top

Lifestyle

Tteokgalbi (떡갈비)

2018-01-05

Tteokgalbi (떡갈비)

A local specialty of South Jeolla Province, tteokgalbi is seasoned, minced short rib beef wrapped around the ribs. A special sauce is spread on both sides while they are grilled. It was named tteokgalbi as the meat is minced and pounded in a similar way to how the sticky rice cake, injeolmi, is made. Unlike other short rib beef dishes, tteokgalbi minced beef is juicy, tender and easy to digest.

Main Ingredients :
(Serves 2)
150 g minced beef, 300 g minced pork, 10 cm bar of rice cake, 1/2 tbsp flour, 10 g walnuts, 10 g pine nuts

Spices :
Meat-seasoning spices: 3 tbsp minced pear, 4 tbsp minced onion, 1.5 tbsp condensed Japanese apricot juice, 1/4 tsp ground black pepper, 4 tbsp soy sauce, 1 tbsp starch syrup, 1 tbsp sugar, 1 tbsp refined rice wine
Yujang condiments: 1.5 tbsp soy sauce, 1 tbsp honey, 1 tbsp refined rice wine, 1 tbsp sesame oil


Cut the garaetteok, or bar of rice cake, into 0.5 cm-thick, 2 cm-long pieces. Cut the garaetteok, or bar of rice cake, into 0.5 cm-thick, 2 cm-long pieces.
Roughly chop the minced meat with a knife. Roughly chop the minced meat with a knife.
Mix the meat with the seasoning and spices – minced pear and onion, condensed Japanese apricot juice, and ground black pepper. Let it sit for 10 minutes. Mix the meat with the seasoning and spices – minced pear and onion, condensed Japanese apricot juice, and ground black pepper. Let it sit for 10 minutes.
Finely chop the stir-fried pine nuts and walnuts to use as a garnish. Finely chop the stir-fried pine nuts and walnuts to use as a garnish.
Mix the flavored meat and flour-coated pieces of rice cake with the rest of the seasoning spices – soy sauce, starch syrup, sugar, and refined rice wine. Mix the flavored meat and flour-coated pieces of rice cake with the rest of the seasoning spices – soy sauce, starch syrup, sugar, and refined rice wine.
Shape the meat dough into round and flat patties of tteokgalbi. Shape the meat dough into round and flat patties of tteokgalbi.
Pre-heat the frying pan on medium high gas; pan-fry the tteokgalbi on low heat. Prepare the yujang soy sauce-based sauce. Pre-heat the frying pan on medium high gas; pan-fry the tteokgalbi on low heat. Prepare the yujang soy sauce-based sauce.
When 70 percent of the meat patties is cooked, spread the sauce on both sides and keep cooking as you flip them. When 70 percent of the meat patties is cooked, spread the sauce on both sides and keep cooking as you flip them.
Present the cooked tteokgalbi on a plate and sprinkle the chopped nut garnish on top. Present the cooked tteokgalbi on a plate and sprinkle the chopped nut garnish on top.

☑ If the rice cake is hard, soak it in water to soften.
☑ The first seasoning step will make the meat tender, while the second step will flavor the meat dough.
☑ Coat the pieces of rice cake with flour to enhance stickiness.
☑ Pre-heat the frying pan on medium-high gas, then reduce to low heat and slowly cook the meat patties for about 10 minutes.
☑ When 70 percent of the tteokgalbi is cooked, spread the yujang on both sides to add glaze to the food.

Present the cooked tteokgalbi on a plate and sprinkle the chopped nut garnish on top.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class


List

Editor's Pick

Close

This website uses cookies and other technology to enhance quality of service. Continuous usage of the website will be considered as giving consent to the application of such technology and the policy of KBS. For further details >