Kimchi Tteokgalbi: A Special Recipe Using Aged Kimchi
Kimchi Tteokgalbi: A Special Recipe Using Aged Kimchi
Kimchi Tteokgalbi Featured on ‘Sumi’s Side Dishes’ – Chef Mikael’s Special Recipe, Episode 2
Discover a unique Tteokgalbi recipe for kimchi lovers, as featured on the popular TV show ‘Sumi’s Side Dishes’ (Sumi Ne Banchan). This recipe, presented by Chef Mikael in the 2nd episode aired on June 13, 2018, perfectly balances the deep, tangy flavor of aged kimchi with tender meat. Tune in every Wednesday at 8:10 PM KST on tvN.
Main Ingredients- Well-fermented Kimchi (Mukimchi)
- Ground Pork
- Ground Beef
- Bacon
- Shiitake Mushrooms
- Dried Persimmons or Dried Young Persimmons (for added sweetness, optional)
- Red Wine (to eliminate gamey smell)
- Cooking Oil
Cooking Instructions
Step 1
Introducing a special aged kimchi Tteokgalbi recipe presented by Chef Mikael on the TV show ‘Sumi’s Side Dishes’. This Bulgarian-fusion Kimchi Tteokgalbi can be made with simple ingredients without complicated steps, delivering an excellent taste.
Step 2
First, lightly rinse the aged kimchi under running water to slightly reduce its sourness. Then, remove the tough inner stems and finely mince the fleshy parts of the kimchi as much as possible. If your kimchi is very salty, you can skip this rinsing step or adjust the rinsing time accordingly.
Step 3
Heat a little cooking oil in a large frying pan. Add the finely chopped aged kimchi, thinly sliced bacon, and cleaned, minced shiitake mushrooms. Stir-fry over medium-low heat until the ingredients are lightly browned and well combined. The bacon fat will render and add richness to the mixture.
Step 4
Add 1-2 tablespoons of red wine to the stir-fried ingredients. The wine will help eliminate any strong kimchi odor and make the kimchi even more tender. Continue to stir-fry until the wine has almost completely evaporated.
Step 5
In a bowl, prepare the ground pork and ground beef separately. If the meat is clumped together, place it in a clean plastic bag or wrap it with plastic wrap and gently press it down with your hands. This process helps to tenderize the meat and allows the seasonings to penetrate better. (If desired, you can season the meat with salt, pepper, and garlic at this stage.)
Step 6
Spread the flattened meat mixture evenly. Generously top the meat with the stir-fried kimchi, bacon, and shiitake mushroom mixture prepared earlier. Be mindful not to use too much kimchi, as it might cause the Tteokgalbi to lose its shape. If you are using dried young persimmons, chop them finely and add them now.
Step 7
Now, similar to making dumplings, carefully fold the meat mixture in half. Press the edges of the meat mixture together firmly to ensure the kimchi filling does not spill out. Gently press down with your hands to shape the Tteokgalbi into a flat, thick patty.
Step 8
Heat a generous amount of cooking oil in a preheated frying pan. Carefully place the shaped Kimchi Tteokgalbi into the pan. Cook over medium-low heat to ensure it cooks evenly on the inside without burning on the outside.
Step 9
Grill each side for about 3-4 minutes, for a total of 7-8 minutes, until golden brown and crispy. Your delicious Bulgarian-style Kimchi Tteokgalbi is now ready! Enjoy the crispy exterior and moist interior of the Tteokgalbi with a warm bowl of rice.
