Tteokgalbi was a royal banchan created just for the Korean king. The King, like everyone else, enjoyed the taste of Korean galbi (short ribs). However, many members of the Royal Court believed it was inappropriate for a monarch to use his hands to tear the meat from the bones.
So, the royal cooks got creative. They removed the meat from the short rib, minced it, and molded it back onto the short rib bone. In this manner, the food can be eaten with chopsticks. And the King could stay elegant – ha!
I also felt it was brilliant of them to combine the marinade with the minced beef. The minced meat immediately soaks up the full taste of the soy sauce marinade. You’ll understand what I mean once you take your first mouthful.
As previously stated, the royal version was constructed entirely from beef short rib meat. And for presentation, wrap it around a short-rib bone. However, in the 1950s, a restaurateur named Choe Cheo-ja experimented using minced pork and beef to reduce the cost. Her version became popular in Gwangju. Since then, this pork and beef combo has become a staple in modern Korean family cooking.
Ingredients
Meat Patty – 500g minced beef.
Minced Pork – 500g
Marinade
Soy sauce – 7 tablespoons
Sugar – 3 tablespoons
Honey – 2 tablespoons
Sesame oil – 1 tablespoon
Ingredients:
1 tablespoon minced garlic, 2 tablespoons ginger juice. Use a chunk roughly the size of your thumb.
Pear juice – 4 tablespoons Use 1/2 Korean pear or 1 entire western pear.
Spring onion, chopped – 2 tablespoons
Glaze
Sesame oil – 1 tablespoon
Add 1 teaspoon of soy sauce and 1 teaspoon of honey.
Instructions
Get out a mixing bowl. Place the minced pork and beef in the bowl. Mix the two thoroughly with your hands.
Ingredient Preparation
Next, allow us to prepare our clean substances for the marinade. (1) Quarter the spring onion after which cut it into skinny slices. (2) Cut the pear and remove the seeds.
Place in a blender and add a little water. Blend till you have juice. (3) Remove the skin from the ginger. Also, blend in some water. Set aside both for the following step.
Get out another mixing bowl. Mix in all of the ingredients specified under “Marinade”. (Note: Use only 2 teaspoons of spring onion pieces. Save the remaining for garnish.
Get out a smaller bowl. Then add all of the materials specified under “Glaze”. Set away for future use.
Incorporate the marinade (from step 3) into the minced meat. Using your hands, combine the two ingredients until they form a moist paste. (Note: The mixture may seem runny, but that’s fine).
Form the meat mixture into burger-shaped patties. Set a few aside to fry immediately. Keep the extras in the freezer.
Cooking Tteokgalbi
Take out the cooking pan. Put some oil into it. Turn the heat to medium-low. When the pan is hot, add the patties. Allow the patties to cook (slowly over medium heat) for approximately 15 minutes. Make sure to turn the patties midway through.
After 15 minutes, use a paper towel to wipe away any excess grease.
Dip your kitchen brush in the glaze and coat both sides of the burger.
Check to check if the patties are completely cooked through. Garnish with spring onion slices and sesame seeds.
Eat with rice!
Notes
If your patty turns out little undercooked, simply microwave it for 15-30 seconds.
See the video below for further details.
FAQs
Which sort of meat is used in Tteokgalbi?
Traditionally, Tteokgalbi is made with brief ribs. Some recipes mixture pork and red meat to get a balanced flavor and texture.
What marinade works first-rate for tteokgalbi?
Tteokgalbi marinades are typically created with soy sauce, garlic, ginger, sugar, and sesame oil. Some variations use fruit puree, along with pear or apple, to tenderize the red meat and enhance the taste.
What is Tteokgalbi?
Tteokgalbi is a conventional Korean dish made with floor short rib pork, that’s from time to time mixed with different elements and customary into patties. It is then cooked to perfection, yielding a sensitive and delicious bite.