Tteokgalbi Chop Steak: Quick & Delicious with Oyster Sauce and Ketchup
Make Tteokgalbi Chop Steak with Frozen Tteokgalbi (Using a Special Sauce Made with Oyster Sauce and Ketchup!)
Ever opened your fridge to make a chop steak, only to find you’re missing steak sauce? This recipe is for you! We’re transforming frozen tteokgalbi into a delicious chop steak using a quick ‘cheat’ sauce made from ketchup and oyster sauce. This method adds a wonderful depth of flavor and a satisfying glaze that perfectly complements the tender tteokgalbi and crisp vegetables. It’s a fantastic way to use up frozen tteokgalbi and create a meal that’s both comforting and a little bit special. Perfect for a weeknight dinner or even a casual gathering!
Main Ingredients
- 300g frozen tteokgalbi (approx. 2-3 patties)
- 2 bell peppers (use a variety of colors for a vibrant dish)
- 1 onion (medium size)
- 4 button mushrooms
Special Chop Steak Sauce
- 4 Tbsp ketchup
- 2 Tbsp oyster sauce (adds a fantastic umami depth!)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or honey (for shine and sweetness)
- 1 Tbsp sugar
- 1 Tbsp minced garlic (freshly minced works best for aroma)
- Pinch of black pepper (adjust to your preference)
- 4 Tbsp ketchup
- 2 Tbsp oyster sauce (adds a fantastic umami depth!)
- 1 Tbsp soy sauce
- 1 Tbsp corn syrup or honey (for shine and sweetness)
- 1 Tbsp sugar
- 1 Tbsp minced garlic (freshly minced works best for aroma)
- Pinch of black pepper (adjust to your preference)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add color and texture to our chop steak. Peel and quarter the onion, then chop it into bite-sized pieces. Remove the seeds from the bell peppers and chop them into similar-sized pieces. Trim the very bottom of the button mushrooms if they look dirty, then cut them into quarters or halves, depending on their size, so they are easy to eat.
Step 2
Without thawing, place the frozen tteokgalbi patties in a skillet over medium-low heat. Cook them until they are nicely browned on both sides and slightly crispy. This step is crucial for developing the delicious flavor of the tteokgalbi.
Step 3
Once the tteokgalbi is cooked and lightly browned, remove it from the pan and let it cool slightly. Then, cut it into bite-sized pieces, similar in size to your chopped vegetables. Avoid cutting them too small, so you still get a satisfying chew.
Step 4
Now, let’s make the special sauce that will elevate our tteokgalbi chop steak! In a small bowl, combine 4 Tbsp ketchup, 2 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 Tbsp corn syrup (or honey), 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Whisk everything together until well combined. This simple mixture will create a wonderfully balanced and flavorful sauce.
Step 5
Heat a spacious skillet over medium heat and add a generous amount of olive oil. Add the cooked tteokgalbi pieces and the halved or quartered button mushrooms to the pan. Sauté them for a couple of minutes until the mushrooms start to soften slightly and release their aroma. This adds another layer of deliciousness.
Step 6
When the mushrooms are lightly cooked, add all the chopped onion and bell peppers to the skillet. Continue to stir-fry until the vegetables are slightly tender but still retain a pleasant crispness. We want them to be cooked through but not mushy.
Step 7
Once the onions begin to look translucent, turn the heat up to high! Pour the prepared sauce into the skillet and quickly stir-fry everything together for about a minute. The sauce will thicken slightly, coating the tteokgalbi and vegetables beautifully. Your delicious Tteokgalbi Chop Steak is ready! Serve it hot, perhaps over a bed of fluffy rice, for an incredibly satisfying meal.
