Tteokgalbi: A Mouthwatering Delight!

Add some fragrant shiitake mushrooms and enjoy the double bite!

Don't miss this famous tteokgalbi recipe~

■ Main Ingredients: 

Beef (Sirloin/300g), Asparagus (80g), Baby Leafy Greens (15g), Sesame Oil (1T), Flavored Soy Sauce (1T), Pine Nut Powder (15g), Honey (1T)

■ Seasoning Ingredients:
Seasoned Soy Sauce (1T), Minced Shiitake Mushroom (10g), Minced Jujube (10g), Minced Garlic (1/2T), Grated Onion (40g), Chopped Chestnut (10g), Pear Juice (1/2T), Rice Wine (1/2T), Sesame Salt (1/2T), Sesame Salt (1T), Glutinous Rice Flour (1T), Sesame Oil (1/2T), Black Pepper Powder (a pinch), Sugar (1t)

■ Tteok-galbi Recipe

1. Thinly slice the beef (sirloin/300g). You can mix beef and pork to make a more tender tteok-galbi.

✔ If you cut the beef yourself, the texture of the tteok-galbi will be better.

2. In a large bowl, add the rice wine (1/2T), pear juice (1/2T), grated onion (40g), seasoned soy sauce (1T), minced garlic (1/2T), chopped chestnuts (10g), minced jujube (10g), minced shiitake mushrooms (10g), sesame salt (1/2T), sugar (1t), sesame oil (1/2T), black pepper powder (a pinch), glutinous rice flour (1T), and salt (1t) to the sliced beef, and knead it with your hands to make a dough. 

✔ You can make tender tteokgalbi by adding some mashed yam.

3. Divide the dough into 5 equal portions and shape them into patties.

4. Trim the ends of the asparagus. Peel the thick asparagus to make them softer.

5. Heat some oil in a skillet over medium-high heat and cook the asparagus, turning occasionally, until crisp-tender, about 10 minutes. Season with salt (a pinch) and black pepper (a pinch).

6. Heat some oil in another skillet over high heat and sear the tteok-galbi patties on both sides, then lower the heat to medium-low and cook until well done, turning occasionally, about 15 minutes.

7. Transfer the asparagus to a platter, top with the tteok-galbi patties, and serve with baby leafy greens (15g).

8. Make the sauce by whisking together the soy sauce (1T), sesame oil (1T), and honey (1T) in a small bowl, then drizzle it over the tteok-galbi and sprinkle with pine nut powder. 

This tteokgalbi recipe is by Lee Jong-im, a culinary researcher and a master of fermented foods, who is also the dean of the College of Culinary Confectionery.

Source: EBS