Juicy and Tender Homemade Tteokgalbi
How to Make Deliciously Moist and Flavorful Tteokgalbi
I prepared homemade tteokgalbi for my husband, who loves its tender texture. This recipe ensures a melt-in-your-mouth experience with every bite.
Tteokgalbi Ingredients- 600g minced beef
- 600g minced pork
Tteokgalbi Seasoning- 8 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp corn syrup
- 3 Tbsp sesame oil
- 2 Tbsp sugar
- 4 Tbsp minced garlic
- 4 Tbsp chopped green onion
- 4 Tbsp glutinous rice flour (or starch/flour)
- Pinch of black pepper
- Measurements: based on a tablespoon
- 8 Tbsp soy sauce
- 3 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp corn syrup
- 3 Tbsp sesame oil
- 2 Tbsp sugar
- 4 Tbsp minced garlic
- 4 Tbsp chopped green onion
- 4 Tbsp glutinous rice flour (or starch/flour)
- Pinch of black pepper
- Measurements: based on a tablespoon
Cooking Instructions
Step 1
First, let’s prepare the marinade for the tteokgalbi. In a bowl, combine 8 tablespoons of soy sauce, 3 tablespoons of cooking wine, 3 tablespoons of corn syrup, 3 tablespoons of sesame oil, 2 tablespoons of sugar, and 4 tablespoons of minced garlic.
Step 2
Next, add 4 tablespoons of chopped green onion, 4 tablespoons of glutinous rice flour, and a pinch of black pepper to the bowl. Whisk everything together until the seasoning paste is well combined. If you don’t have glutinous rice flour, you can substitute it with cornstarch or all-purpose flour. The glutinous rice flour helps achieve a wonderfully tender texture.
Step 3
Prepare your minced beef and pork. Lay a few layers of paper towels on a plate or tray and spread the minced meat evenly over them. Cover the meat with another layer of paper towels and gently press down to absorb as much blood as possible. Thoroughly draining the blood is key to eliminating any gamey odor and ensuring a clean, delicious flavor.
Step 4
Transfer the drained minced meat to a mixing bowl. Pour all of the prepared seasoning mixture over the meat. Ensure that the seasoning is evenly distributed.
Step 5
Now, it’s time to combine the meat and seasoning. Use your hands to mix and knead the ingredients together thoroughly. It might seem like the ingredients are separate at first, but keep kneading vigorously. This process will develop the proteins in the meat, creating a sticky and cohesive texture that is characteristic of delicious tteokgalbi. Knead for about 5-10 minutes until the mixture is well-bound and slightly elastic.
Step 6
Once the mixture is well-kneaded, shape the tteokgalbi into your desired size and form. You can make them into round, flat patties or oblong shapes. Feel free to customize them according to your preference. Smooth out the surfaces for a more aesthetically pleasing final dish.
Step 7
Let’s make a delicious glaze to enhance the tteokgalbi’s flavor. In a small bowl, whisk together 3 tablespoons of soy sauce, 9 tablespoons of water, 3 tablespoons of sesame oil, and 3 tablespoons of honey. You can also use store-bought steak sauce for a convenient and tasty option.
Step 8
Heat about 1-2 tablespoons of cooking oil in a non-stick pan over medium-low heat. Carefully place the shaped tteokgalbi patties into the preheated pan. Make sure the pan isn’t too hot, as this can cause the outside to burn before the inside is cooked.
Step 9
Cook the tteokgalbi patties over medium-low heat, turning them occasionally, until they are golden brown and nicely seared on both sides. Aim for an appetizing, even browning across the surface. Patience is key here to ensure even cooking.
Step 10
Once both sides are nicely browned, cover the pan with a lid and continue to cook for about 2 more minutes. This steaming step ensures that the inside of the tteokgalbi is thoroughly cooked. To check for doneness, insert a skewer or chopstick into the thickest part; if clear juices run out, it’s ready. If any pink liquid appears, cook for a little longer.
Step 11
When the tteokgalbi is cooked through, pour the prepared tteokgalbi glaze over the patties. Spoon the glaze over them to coat evenly as it simmers.
Step 12
Simmer gently over medium-low heat, allowing the glaze to thicken and coat the tteokgalbi beautifully. This will result in perfectly glazed, tender, and flavorful tteokgalbi. These tteokgalbi are wonderful as a side dish with rice, or you can even use them as patties for a delicious homemade burger!
