Tteok-galbi (grilled short rib patty) is part of Korean haute cuisine. In old times, it was served in royal palace to the table of the king. Literally translated as “rice cake ribs,” the dish is named so because chopped beef is formed into a shape similar to that of a rice cake. It is thought that tteok-galbi allowed the king to enjoy eating ribs without breaking decorum, since he did not have to hold the ribs by hand. Savory and convenient-to-eat, tteok-galbi is popular among Koreans regardless of age or gender.
Many foreigners also like the dish, praising it for the sweet-and-salty flavor, juiciness, and soft texture.
Tteok-galbi on TV
In TvN program Seoul Mate, actress Jang Seo-hee took a Dutch family of six to the Ikseon-dong area in downtown Seoul. They strolled around the area, tried on Korean traditional clothes, and sampled various street foods. Jang introduced the visitors to tteok-galbi, and all of them immediately fell in love with the dish, repeatedly saying, “This is so delicious.”
Cooking Time: 60 minutes
429kcal (1 serving)
Main ingredients: 400g chopped beef, 2 tbsp. sugar, 2 tbsp. pear juice, 1/3 of an onion, 1/2 of a king oyster mushroom, 4 sticks of rounded rice cake (8cm each), 1 cup chopped walnuts, 2 tbsp. chopped pine nuts, cooking oil
Sub ingredients: 4 tsp. chopped garlic, 2 tbsp. refined rice wine, 1 tbsp. salt, 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1/4 tsp. black pepper powder
Sauce ingredients: 4 tsp. garlic, 2 tbsp. refined rice wine, 1 tbsp. salt, 1 tbsp. soy sauce, 1 tbsp. sesame oil, 1/4 tsp. black pepper powder
1. Remove the blood from the chopped beef using a kitchen towel. Soften the meat by mixing in sugar and pear juice.
2. Finely chop the onion and mushroom.
3. Oil a pan and fry the mushrooms first, then add the onion. Put them into a bowl and leave to cool down.
4. Put the beef, onion, mushroom, chopped walnuts, and seasoning ingredients into a bowl and knead until the ingredients have mixed well. The longer you knead the meat mixture, the better the taste will be.
5. Cut each stick of rice cake in half.
6. Cover each rice cake stick with the meat mixture.
7. Fry the rice cake with meat on an oiled pan, turning until golden brown on all sides.
8. Put the dish on a plate and decorate with the chopped pine nuts.
Kim Hyo Jin email@example.com
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