Crispy Bamboo Shoot Tteokgalbi
Mouthwatering Bamboo Shoot Tteokgalbi Recipe
Experience the delightful combination of tender tteokgalbi and crisp bamboo shoots in this unique recipe. It’s a guaranteed hit with both children and adults, promising a delicious mealtime.
Main Ingredients- 250g Ground Beef
- 250g Ground Pork
- 1/4 Fresh Bamboo Shoot (finely minced)
- 1 Egg Yolk
- 1/4 Onion (finely minced)
- 1/2 Green Onion (finely minced)
Tteokgalbi Patty Seasoning- 1/2 tsp Salt
- 1 tsp Soy Sauce
- 1 tsp Minced Garlic
- Pinch of Black Pepper
Tteokgalbi Glaze Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 1/2 tsp Salt
- 1 tsp Soy Sauce
- 1 tsp Minced Garlic
- Pinch of Black Pepper
Tteokgalbi Glaze Ingredients- 3 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Honey
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to your tteokgalbi. Finely mince the bamboo shoot, green onion, and onion after cleaning them thoroughly. Finely chopped vegetables blend better into the patty and enhance the overall texture.
Step 2
In a large bowl, combine the ground beef and ground pork. Add all the tteokgalbi patty seasoning ingredients (1/2 tsp salt, 1 tsp soy sauce, 1 tsp minced garlic, pinch of black pepper) and the egg yolk. Mix well until the ingredients start to come together.
Step 3
Add the finely minced bamboo shoots, onion, and green onion to the meat mixture. Knead the mixture thoroughly with your hands until it becomes sticky and cohesive. Kneading well is crucial for firm tteokgalbi that holds its shape and tastes better. Kneading for at least 10 minutes is recommended.
Step 4
Once the mixture is well-kneaded, divide it into portions about the size of a fist and shape them into flattened, round patties. You can adjust the size according to your preference, but keeping them not too thick ensures even cooking throughout.
Step 5
Place thinly sliced bamboo shoots decoratively on top of the flattened tteokgalbi patties. This adds visual appeal and an extra layer of crunch. Gently press the bamboo shoots to ensure they adhere to the patty.
Step 6
Now it’s time to cook the tteokgalbi. Heat some cooking oil in a frying pan over low heat. Place the shaped tteokgalbi patties in the pan. Cooking over low heat is key to ensure the inside cooks thoroughly without burning the outside. Sear each side until golden brown.
Step 7
As the tteokgalbi is nearly cooked, prepare the glaze. In a small bowl, combine all the glaze ingredients: 3 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp honey, 1 Tbsp sesame oil, and a pinch of black pepper. Mix well. Using honey will add sweetness and a nice sheen.
Step 8
Pour the prepared glaze evenly over the tteokgalbi cooking in the pan. It’s best to cook over medium-low heat to prevent the glaze from burning.
Step 9
Using a spoon, baste the tteokgalbi by continuously pouring the glaze from the pan over the patties. This process allows the glaze to penetrate evenly, resulting in a richer flavor. Keep an eye on it to prevent burning.
Step 10
Continue to cook over low heat, allowing the glaze to thicken and coat the tteokgalbi until it’s fully cooked and glossy. Serve immediately while hot to enjoy the perfect harmony of crispy bamboo shoots and juicy tteokgalbi.
