Tteokgalbi Vegetable Stir-fry: A Quick Recipe for a Festive Feast
My Way Tteokgalbi and Vegetable Stir-fry!
What do you do when you don’t receive food gifts from your in-laws or parents’ home during holidays? Haha! Today, we’re using tteokgalbi (Korean grilled short rib patties) that my mother-in-law bought for me. She opened a butcher shop in the neighborhood and gave me a generous amount of tteokgalbi at a special price. I’ve enjoyed it pan-fried and air-fried, but I wondered if there were other ways to prepare it. So, I decided to stir-fry it with the vegetables I had on hand. Introducing… Tteokgalbi Vegetable Stir-fry!
Ingredients
- 3 sheets Tteokgalbi (Korean grilled short rib patties)
- 1/2 onion
- Oyster mushrooms
- Carrot
- Green onion
- 5-6 cloves garlic, thinly sliced
- 1 green chili pepper
- 1 red chili pepper
- 2 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 1 Tbsp oligosaccharide (or corn syrup/sugar)
Cooking Instructions
Step 1
Take the tteokgalbi out of the freezer and let it thaw completely. It’s best to let it thaw at room temperature or use your microwave’s defrost function so it doesn’t crumble when you cut it.
Step 2
Instead of cutting the tteokgalbi before cooking, it’s better to grill it first and then slice it to maintain its shape. Divide each sheet of tteokgalbi into about 6 pieces. This way, the meat won’t break apart when you stir-fry it with the vegetables.
Step 3
Gather the vegetables from your refrigerator. Thinly slice the 1/2 onion and the garlic. Cut the green onion diagonally, and slice the carrot thinly (either into rounds or sticks). Tear the oyster mushrooms into smaller pieces. Slice the green chili pepper and red chili pepper diagonally for color and a hint of spice. (If you prefer less heat, you can substitute the red chili pepper with a bell pepper.)
Step 4
Tteokgalbi itself releases a good amount of fat, so you don’t need to add much extra oil when stir-frying. Start by adding the sliced onion and garlic to a preheated pan and stir-fry them until fragrant. Cook until the onions become translucent.
Step 5
Once the onions and garlic are somewhat cooked, add the sliced carrots and torn oyster mushrooms to the pan and stir-fry together. Then, add the tteokgalbi pieces and stir to combine them evenly with the vegetables.
Step 6
Now it’s time to season. Adjust the amount of sauce according to the quantity of tteokgalbi and vegetables. Add 2 tablespoons of soy sauce, 0.5 tablespoon of oyster sauce, and 1 tablespoon of oligosaccharide. You can use sugar instead of oligosaccharide, and feel free to adjust the sweetness to your preference.
Step 7
Stir gently a few times with a spatula to ensure the sauce is evenly distributed. Since the vegetables cook quickly, you don’t need to stir-fry for too long – just until the ingredients are heated through and the sauce has slightly thickened. The tteokgalbi is already cooked, so simply ensure everything is warm and well-combined.
Step 8
Finally, add the green onion, green chili pepper, and red chili pepper for added color and aroma, and give it a quick, high-heat stir-fry to finish. This will add a delightful crunch from the vegetables and a pleasant spicy kick, making your tteokgalbi vegetable stir-fry even more delicious. Everything is well mixed and looks appetizing! Enjoy it with a warm bowl of rice.
