Homemade Burdock Root Tteokgalbi
Hearty and Delicious Burdock Root Tteokgalbi Recipe
Introducing a special Tteokgalbi recipe that’s as tender as meatloaf but retains a delightful texture. We’ve generously added homemade braised burdock root for enhanced nutrition and flavor. Crafted with the perfect golden ratio of beef and pork, this homemade Tteokgalbi, made with mother’s love, is sure to captivate everyone’s taste buds. Learn how to make this exquisite Tteokgalbi, perfect as a side dish or for special occasions, with detailed instructions.
Main Ingredients- 300g Ground Beef (lean cut)
- 300g Ground Pork (with moderate fat)
- 70g Homemade Sweet and Savory Braised Burdock Root, finely minced
- 5 Fresh King Oyster Mushrooms, very finely minced
- 1/2 White part of Scallion, finely minced
- 1/2 Onion, finely minced
- Generous amount of Cooking Oil, for pan-frying
Tteokgalbi Marinade- 4 Tbsp Soy Sauce (for umami)
- 1 Tbsp Minced Garlic (for aroma)
- 1 Tbsp Cooking Wine or Mirin (to remove porky smell)
- 1 Tbsp Sugar (for sweetness)
- 1/2 tsp Black Pepper (to enhance flavor)
- 2 Tbsp Sweet Rice Flour (for binding and chewiness)
Finishing Glaze- 1 Tbsp Soy Sauce (for color and saltiness)
- 1 Tbsp Honey (for sweetness and shine)
- 1 Tbsp Sesame Oil (for nutty aroma)
- 4 Tbsp Soy Sauce (for umami)
- 1 Tbsp Minced Garlic (for aroma)
- 1 Tbsp Cooking Wine or Mirin (to remove porky smell)
- 1 Tbsp Sugar (for sweetness)
- 1/2 tsp Black Pepper (to enhance flavor)
- 2 Tbsp Sweet Rice Flour (for binding and chewiness)
Finishing Glaze- 1 Tbsp Soy Sauce (for color and saltiness)
- 1 Tbsp Honey (for sweetness and shine)
- 1 Tbsp Sesame Oil (for nutty aroma)
Cooking Instructions
Step 1
Prepare 300g of ground beef and 300g of ground pork. Gently pat the surface of the meat with paper towels to remove excess blood. This step is crucial for a clean, non-gamey flavor in your Tteokgalbi.
Step 2
Finely mince the caps and stems of 5 king oyster mushrooms. If you don’t have enough, you can use one larger mushroom. Minced mushrooms add moisture and a pleasant texture to the Tteokgalbi. (Tip: Shiitake mushrooms can also be used for a different aromatic flavor!)
Step 3
Similarly, finely mince 1/2 onion and the white part of 1/2 scallion. Finely chopped vegetables ensure they integrate well with the meat and contribute to a tender final texture.
Step 4
Lightly oil a heated pan and add the minced onion, scallion, and mushrooms. Over medium-low heat, sauté the vegetables until they soften and most of the moisture has evaporated. It’s important to let them cool completely before adding to the meat mixture to prevent the Tteokgalbi from becoming too wet.
Step 5
Measure out the ingredients for the Tteokgalbi marinade: 4 Tbsp soy sauce, 1 Tbsp minced garlic, 1 Tbsp sugar, 1/2 tsp black pepper, 2 Tbsp sweet rice flour, and 1 Tbsp cooking wine or mirin. Combine them in a small bowl.
Step 6
Add the prepared marinade to the drained ground beef and pork. Now, knead the mixture thoroughly with your hands until it becomes sticky and well-combined, much like kneading dough. This kneading process is key to ensuring the Tteokgalbi holds its shape during cooking and doesn’t fall apart. (Tip: Kneading for over 10 minutes will yield the best results.)
Step 7
Finely mince 70g of the prepared braised burdock root. The sweet and savory taste of the burdock root, along with its unique aroma, will significantly enhance the flavor of your Tteokgalbi. (Tip: While store-bought burdock is an option, homemade is always more flavorful!)
Step 8
Combine the cooled sautéed vegetables and the finely minced burdock root with the meat mixture in a large bowl. Gently mix everything together with your hands until all ingredients are evenly distributed.
Step 9
Divide the meat mixture into 8 equal portions and shape them into Tteokgalbi patties. Since the center tends to puff up during cooking, gently press down the middle of each patty to create a slightly flatter shape. This ensures even cooking throughout.
Step 10
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the shaped Tteokgalbi patties in the pan and cook until golden brown on both sides. Once browned, add about 3 Tbsp of water to the pan, immediately cover with a lid, and steam for an additional 3 minutes per side (total 6 minutes). This steaming process makes the Tteokgalbi incredibly moist and tender.
Step 11
Prepare the finishing glaze. In a small bowl, whisk together 1 Tbsp soy sauce, 1 Tbsp honey, and 1 Tbsp sesame oil until well combined.
Step 12
Gently push the cooked Tteokgalbi to the side of the pan. Brush the prepared glaze evenly over the top surface of the Tteokgalbi. Lightly pan-fry for another minute or so after glazing to achieve a beautiful, appetizing shine and deepen the flavor.
Step 13
Your perfectly cooked, moist, and tender Burdock Root Tteokgalbi is ready! Enjoy this delicious dish with a side of warm rice.
