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Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Tteokgalbi
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- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 754 mg
Tteokgalbi is a traditional Korean dish made from seasoned minced beef shaped into patties and grilled. The dish originated in the Jeolla region of Korea and is known for its tender texture and rich, savory flavor. Traditional seasonings often include soy sauce, garlic, sesame oil and sugar, which create a savory-sweet taste. Tteokgalbi is commonly served with rice and a variety of Korean side dishes. When I lived in Korea, tteokgalbi was one of my favorite lunch menu items. My mother often packed it in my lunchbox because it stays flavorful even after cooling down and unlike many meat dishes, it tastes delicious at room temperature, making it a convenient meal for school or work lunches. Eating tteokgalbi always reminds me of lunchtime in Korea and the comfort of enjoying a homemade meal. You can serve and wrap tteokgalbi with various leafy lettuces, like red leaf, perilla or romaine to eat like a “ssam,” which means wrap.
- Level: Easy
- Total: 1 hr (includes chilling time)
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 298
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 11 g
- Cholesterol
- 40 mg
- Sodium
- 754 mg
Ingredients
Meat:
Sauce:
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Directions
- For the meat: Grate the pear and then the onion on the large holes of a box grater; you should have about 1/2 cup of each. Combine both on a clean lint-free towel and squeeze dry thoroughly; discard the liquid. Add the pear and onion to a large bowl, then mix in the beef, pork, rice flour, sugar, sesame oil, fish sauce, mirin, soy sauce, garlic and ginger until evenly combined. Be careful not to overmix. Divide the meat mixture into 10 balls, about 2 tablespoons each, and pat each ball into a 1/2-inch-thick burger patty/disk. Set aside on a plate or baking sheet and refrigerate until firmed up, about 15 minutes.
- For the sauce: Meanwhile, whisk together the soy sauce, sugar, corn syrup and mirin in a small bowl until the sauce is homogenous. It is okay if the sugar does not fully dissolve. Set aside.
- Heat 1 teaspoon of the vegetable oil in a large nonstick skillet over medium-low heat. Add half of the meat patties and cook, turning over halfway, until evenly seared, cooked through and blackened on both sides, 8 to 9 minutes. Set aside on a clean plate and wipe the skillet clean. Add the remaining 1 teaspoon vegetable oil and repeat with the second batch of patties. When the second batch is almost done, add the first batch back to the skillet with the sauce. Cook, gently tossing and stirring the patties around in the sauce and letting the sauce boil and bubble on medium low, until the sugar is fully dissolved and the sauce is shiny and coats the patties, 4 to 5 minutes.
- Using a slotted spoon, transfer the patties to a serving plate. Transfer the remaining sauce to a small bowl. Serve with lettuce leaves, perilla leaves, rice and ssamjang if desired. You can drizzle some of the sauce over the lettuce wraps or over rice.
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