Crispy & Juicy Menbuyuk
Crispy & Juicy Menbuyuk
Super Simple Menbuyuk Made with Mom’s Tteokgalbi Dough
I wanted to enjoy the tteokgalbi dough (pork, chives, egg) my mother gave me in a more delicious way! I created this dish by sandwiching the dough between bread slices and pan-frying them to a crisp, reminiscent of Menbosha. The crispy texture and bursting juices were incredibly satisfying! 🙂
Main Ingredients- 150g Ground Pork
- 1/4 bunch Chives
- 1 Egg
- 4 slices Bread
- Vegetable oil, for frying
Seasonings & Others- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oyster Sauce
- Pinch of Black Pepper
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Oyster Sauce
- Pinch of Black Pepper
Cooking Instructions
Step 1
In a bowl, combine the ground pork, finely chopped chives, and 1 egg. Mix well to create the filling for the menbuyuk, similar to how you would prepare tteokgalbi.
Step 2
To eliminate any gamey smell from the pork, add 1 tablespoon of mirin and a pinch of black pepper. Mix this thoroughly with the meat mixture. This seasoning step enhances the overall flavor.
Step 3
Add 1 tablespoon of oyster sauce for a savory depth and seasoning. Mix again until all ingredients are evenly incorporated. The mixture should become cohesive and slightly sticky.
Step 4
Trim the crusts off the bread slices. Then, cut each slice into 4 equal, bite-sized pieces. This step ensures a neat and appealing final presentation.
Step 5
Place a generous amount of the pork mixture onto one piece of the cut bread. Avoid spreading the filling too thinly, as this can cause the bread to burn during frying. Aim for a moderate thickness.
Step 6
Cover the filling with another slice of bread, creating a sandwich. Gently press down to help the bread and filling adhere together. Repeat this process for the remaining slices. If you have any leftover filling, you can wrap it in rice paper for a ‘jjah-jyo’ (fried spring roll) style snack.
Step 7
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is shimmering and hot, carefully place the prepared menbuyuk into the pan, standing them upright so the bread sides touch the oil first.
Step 8
Fry the four sides of the bread until golden brown and crispy. Then, continue to fry, turning occasionally, to ensure the larger bread surfaces are also evenly golden. Cook thoroughly to make sure the pork filling is completely cooked through.
Step 9
You’ll know they are ready when the surface feels firm and makes a crisp sound when gently scraped with a chopstick. Once cooked, remove the menbuyuk from the pan and place them on a wire rack or paper towel-lined plate to drain excess oil. Let them cool slightly before serving.
