The Korean beef side dish Tteok GalBi is a very tasty dish that is a good representative of Korean food flavor. Tteok means sticky rice cakes and galbi is a marinated Korean meat dish. However, you will soon see that there are no sticky rice cakes in this recipe. So then, why it is called “Tteok Galbi?” The original Galbi dish uses beef or pork ribs. Tteok galbi has a similar taste with galbi; however, the texture is like sticky rice cakes because it has ground beef and other vegetables in it. Many people love bulgogi or galbi. The soy sauce and sweet flavor mixed with garlic, green onion, and sesame oil makes this dish very flavorful. This recipe can have a strong garlic or onion flavor, so if you don’t like them much, you can reduce the amount. It will be a good dish for a party.
Yield: 2 Dozen Patties
Short Korean Lesson
- AhNae (아내) = Wife
- NamPyun (남편) = Husband
- 1 lb Ground Beef
- 1 Small Size Onion
- 1 Carrot (2.5 oz)
- 3 Finely Chopped Green Onions
- 6 Garlic Cloves
- 4 Tbsp Soy Sauce
- 1½ Tbsp Sugar
- 2 Tbsp Honey
- 1 Tbsp Sesame Oil
- ½ tsp Black Pepper
- 1 Tbsp Cooking Wine (Optional)
- ¼ tsp Salt (Optional)
Prepare 1 lb of ground beef.
Prepare 1 small onion, 1 carrot, and 6 garlic cloves. Chop the onion and carrot a little before grinding.
Grind the vegetables for few seconds in a food processor. We will grind them with the beef later, so they don’t have to be ground that fine.
Slowly add some of the ground beef and grind it until they become like dough.
The mixture is supposed to be like dough.
In a bowl, combine the meat mixture and all of the ingredients for the seasoning: 4 Tbsp of soy sauce, 1½ Tbsp of sugar, 2 Tbsp of honey, 1 Tbsp of sesame oil, ½ tsp of black pepper, 1 Tbsp of cooking wine (optional), and 3 finely chopped green onions.
Kneed all of the ingredients for about 2 minutes, this will help blend the various tastes together along with a consistent texture.
Take a golf ball sized piece of the beef mixture, make it round, and then flatten it.
In slightly oiled nonstick pan, place the tteok galbi. Fry it on medium. It is important not to cook it on high because it will burn very easily. Fry only one piece to taste test it. Try it, and depending on your taste, you can add ¼ tsp of salt as I did. It’s optional.
Once the juice comes out from the meat, flip it over and press it with a spatula. Reduce the temperature to medium-low.
Occasionally flip them over but not too often. Fry them until the both sides of the galbi become nicely browned. Fry them with patience: no high temperatures!
If this recipe is too big for you to finish, freeze some as I did. It is good to use wax paper to keep them separated in the freezer bag.
Keep them in a freezer bag. When you eat them later, just take them out of the freezer and fry. In that case, start to cook at a low temperature and then, once the juice starts to come out, increase the temperature to medium.
These taste great with rice, but you can eat them with whatever you like. I’m thinking about putting some on my next salad. Enjoy!