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
The video starts at 0:20
- 1 lb Ground Beef
- ⅔ Cup Onion
- ½ Cup Carrot
- ¼ Cup Finely Chopped Green Onions
- 6 Garlic Cloves
- 3 Tbsp Soy Sauce
- 1½ Tbsp Sugar
- 2 Tbsp Honey
- 1 Tbsp Sesame Oil
- ½ tsp Black Pepper
- 1 Tbsp Cooking Wine or Water (Optional)
Get 1 lb of ground beef.
We also need ⅔ cup onion, ½ cup carrot, and 6 garlic cloves. Chop the onion and carrot a little before blending it. I already chopped them into little chunks.
Blend the vegetables for few seconds in a blender or food processor. We will mix them with the beef later, so they don’t have to be ground that fine.
Then, add the ground beef,
and mix it until it becomes like dough.
In a bowl, combine the meat mixture and all the ingredients for the seasoning: 3 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) or water, and ¼ cup of finely chopped green onions.
Kneed all the ingredients for about 2 minutes, this will help blend the various tastes together and give you a consistent texture.
Take a golf ball sized piece of the beef mixture and flatten it. Do the same thing for the rest of the beef mixture. You should get about 2 dozen of beef patties.
Place the Tteok Galbii in a slightly oiled and heated pan. Fry the patties on medium. It is important not to cook them on high because they will burn very easily.
Once the juice comes out of the meat, flip them over and press them down 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. I used 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!