Authentic Homemade Tteokgalbi: A Deliciously Sweet and Savory Home-Cooked Dish
Authentic Homemade Tteokgalbi: A Deliciously Sweet and Savory Home-Cooked Dish
The Perfect Ratio of Beef and Pork! How to Make Tteokgalbi That Kids and Adults Will Love, Including a Secret Glaze Sauce
Experience the exquisite taste of authentic homemade tteokgalbi, made by tenderly kneading and shaping minced beef and pork, then pan-frying it with a sweet and savory special glaze sauce. It’s a beloved dish for all ages and brings a touch of elegance to any meal, right in your own kitchen. This recipe is surprisingly straightforward, so follow along step-by-step for a truly unforgettable tteokgalbi. Elevate your special occasions or everyday meals with this luxurious flavor!
Tteokgalbi Ingredients- 300g minced beef
- 300g minced pork
- 30g walnuts (optional, adds nuttiness)
- 1/2 large scallion (white parts mainly)
- 1/2 medium onion
- A little cooking oil (for sautéing vegetables)
Tteokgalbi Seasoning- 4 Tbsp soy sauce (jin ganjang)
- 1 Tbsp minced garlic (generous)
- 2 Tbsp sugar
- 1 Tbsp rice wine (mirin or similar)
- 1/2 tsp black pepper
- 2 Tbsp sweet rice flour (adds chewiness to the patty)
Sweet Glaze Sauce- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp honey or corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
- 4 Tbsp soy sauce (jin ganjang)
- 1 Tbsp minced garlic (generous)
- 2 Tbsp sugar
- 1 Tbsp rice wine (mirin or similar)
- 1/2 tsp black pepper
- 2 Tbsp sweet rice flour (adds chewiness to the patty)
Sweet Glaze Sauce- 1 Tbsp soy sauce (jin ganjang)
- 1 Tbsp honey or corn syrup (oligosaccharide)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 300g of minced beef and 300g of minced pork, totaling 600g. Using cuts with a good balance of lean meat and fat will result in a more tender and flavorful tteokgalbi.
Step 2
Using paper towels, carefully blot and remove any excess blood from the minced meat. Removing the blood is crucial for eliminating any gamey odor and achieving a clean flavor.
Step 3
Now, let’s make the tteokgalbi mixture. To the drained minced meat (600g total), add 4 Tbsp soy sauce, 1 Tbsp minced garlic (packed), 2 Tbsp sugar, 1 Tbsp rice wine, 1/2 tsp black pepper, and 2 Tbsp sweet rice flour. Knead the mixture vigorously with your hands for about 5-10 minutes until it becomes sticky and elastic. Proper kneading is key to preventing the tteokgalbi from falling apart when cooked and ensuring a delicious texture.
Step 4
Finely mince 1/2 medium onion. For the scallion, finely chop about 1/2 of the white parts. The aromatic quality of the scallions will further enhance the meat’s flavor.
Step 5
Lightly grease a pan with cooking oil and add the minced onion and scallions. Sauté over medium-low heat until the vegetables become slightly softened and translucent. This process sweetens the vegetables and improves their texture. Transfer the sautéed vegetables to a separate dish to cool.
Step 6
Finely chop 30g of walnuts. The walnuts add a pleasant crunch and nutty aroma, but you can omit them if you prefer or if serving to young children. If serving to children, chop the walnuts very finely.
Step 7
Add the cooled sautéed vegetables and chopped walnuts to the well-kneaded tteokgalbi mixture. Mix everything thoroughly. Ensure the vegetables and nuts are evenly distributed throughout the meat mixture.
Step 8
It’s time to shape the tteokgalbi patties. Divide the mixture into portions of approximately 98g each to make 8 patties (you can adjust the size as desired). Shape them into flattened, round patties. Gently press down the center of each patty with your finger; this helps them cook more evenly through the center. Aim for a thickness of about 1.5 cm.
Step 9
Let’s prepare the sweet glaze sauce that will add so much flavor to the tteokgalbi. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp honey or corn syrup, and 1 Tbsp sesame oil. Mix well. You can adjust the sweetness by varying the amount of honey or corn syrup.
Step 10
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the shaped tteokgalbi patties in the pan. Sear each side until golden brown, about 3-4 minutes per side, for an initial cook.
Step 11
Once the tteokgalbi has been seared on both sides, reduce the heat to very low. Add about 5 tablespoons of water (approximately 1/4 cup) to the pan. Adding water will help the tteokgalbi steam and become more tender and moist.
Step 12
Cover the pan with a lid and let the tteokgalbi cook for an additional 3 minutes per side, for a total of 6 minutes. Cooking with the lid on creates steam, which keeps the tteokgalbi juicy and prevents moisture loss.
Step 13
When the tteokgalbi is almost fully cooked, while it’s still hot, generously brush the prepared sweet glaze sauce onto both sides using a pastry brush. Coating it while hot allows the sauce to adhere beautifully, giving the tteokgalbi a glossy finish and enhancing its flavor.
Step 14
Your delicious homemade tteokgalbi, perfectly cooked through and coated in a delectable glaze, is now ready! Enjoy it with a warm bowl of rice.
