Easy Ground Beef Tteokgalbi
Easy Ground Beef Tteokgalbi
Simple Tteokgalbi Recipe Using Ground Beef
This Tteokgalbi is made with affordable and readily available ground beef, eliminating the need for tedious meat preparation or prolonged kneading. You can quickly whip up a hearty and nutritious meal! Make a generous batch and freeze it for those days when you’re short on side dishes.
Main Ingredients- 300g ground beef (lean cuts recommended)
- 200g onion (about 1/2 medium onion)
- 0.5 Tbsp cooking oil
- 60g tteokbokki rice cakes (or thinly sliced garae tteok)
Seasoning Ingredients (Tablespoon Measurement)- 1 Tbsp sugar
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp chopped green onion (white parts)
- 0.5 Tbsp minced garlic
- 1 Tbsp crushed sesame seeds
- 1 Tbsp sesame oil
- 0.2 tsp black pepper
- 1 Tbsp sugar
- 3 Tbsp soy sauce
- 1.5 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp chopped green onion (white parts)
- 0.5 Tbsp minced garlic
- 1 Tbsp crushed sesame seeds
- 1 Tbsp sesame oil
- 0.2 tsp black pepper
Cooking Instructions
Step 1
First, finely mince the onion. Heat 0.5 Tbsp of cooking oil in a pan over high heat. Add the minced onion and stir-fry until the moisture evaporates and the onion turns a nice golden brown. Let it cool.
Step 2
For the ground beef, it’s best to choose leaner cuts like round, sil-do, or chuck. Don’t worry if the surface of the meat looks brownish; this is a natural occurrence due to lack of oxygen and doesn’t affect its quality.
Step 3
Place the ground beef between two sheets of paper towel and press firmly to remove excess blood. This step helps reduce any gamey odor and results in a cleaner flavor.
Step 4
If you’re using tteokbokki rice cakes or garae tteok, slice them thinly. Ensure they are not too hard; if they are very hard, soaking them briefly in warm water might help.
Step 5
Now, let’s make the Tteokgalbi seasoning. In a bowl, combine 1 Tbsp sugar, 3 Tbsp soy sauce, and 1.5 Tbsp corn syrup. Add 1 Tbsp chopped green onion (white parts), 0.5 Tbsp minced garlic, 1 Tbsp crushed sesame seeds, 1 Tbsp sesame oil, and 0.2 tsp black pepper. Mix well to create the marinade.
Step 6
Add the blood-drained ground beef, the stir-fried and cooled onion, and the sliced rice cakes to the seasoning mix. Knead the mixture vigorously with your hands until it becomes sticky and well combined. This stickiness is key for the Tteokgalbi to hold its shape when cooked.
Step 7
Once the mixture is sufficiently sticky, take a small piece and lightly pan-fry or air-fry it to taste. Adjust the seasoning if necessary by adding more soy sauce or corn syrup if it’s too bland, or a bit more sugar if it’s too salty. Once the taste is perfected, shape the mixture into flattened patties.
Step 8
It’s important not to make the Tteokgalbi too thick, as the outside might burn before the inside is cooked. Shape them to a moderate thickness. To make them more compact and prevent crumbling, you can gently pat them down between your palms a few times.
Step 9
Heat 0.5 Tbsp of cooking oil in a pan over medium-low heat. Place the shaped Tteokgalbi patties in the pan and cook until golden brown on both sides.
Step 10
Because of the seasoning, Tteokgalbi can burn easily, so it’s best to cook it over low heat. Wait until the bottom side is cooked before flipping. If your patties are quite thick or you notice them browning too quickly, you can add a little water to the pan and cover with a lid to help them cook through evenly.
Step 11
The rice cakes add a delightful chewy texture, and the sweet and savory flavor makes it a perfect side dish for rice. It’s as easy as making Bulgogi! If you’ve hesitated to make Tteokgalbi thinking it’s too difficult, try this simplified version using ground beef.
Step 12
Serving this with fresh seasoned chives (buchu muchim) or mugwort salad (chamnamul saengchae) makes for a well-balanced and delicious meal in terms of both flavor and nutrition.
