The korean beef side dish Tteok GalBi ( 떡갈비 ) is a very tasty smasher that is a good congressman of korean food flavor. Tteok means sticky rice cakes and galbi is a marinade korean kernel dish. however, you will soon see that there are no sticky rice cakes in this recipe. then then, why it is called “ Tteok Galbi ? ” The original Galbi smasher uses beef or pork rib. 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 sweetly flavor assorted with garlic, green onion, and sesame oil makes this dish very flavorful. This recipe can have a potent garlic or onion relish, so if you don ’ deoxythymidine monophosphate like them much, you can reduce the amount. It will be a good dish for a party .Yield: 2 Dozen Pieces
Reading: Beef Patty GalBi
Short Korean Lesson
- AhNae (아내) = Wife
- NamPyun (남편) = Husband
Video Instructions
⏰ The video for this recipe will be started at 0:20
Main Ingredients
- 1 lb Ground Beef
- 1 Small Size Onion
- 1 Carrot (2.5 oz)
- 3 Finely Chopped Green Onions
- 6 Garlic Cloves
Seasoning Ingredients
- 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)
Directions
Prepare 1 pound of crunch beef .
Prepare 1 humble 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 by and by, so they don ’ t have to be ground that fine .
Slowly add some of the ground gripe and grind it until they become like dough .
The mix is supposed to be like dough .
In a bowl, combine the meat concoction and all of the ingredients for the season : 4 Tbsp of soy sauce, 1½ Tbsp of sugar, 2 Tbsp of honey, 1 Tbsp of sesame petroleum, 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 versatile tastes together along with a reproducible texture .
Take a golf ball sized firearm of the gripe mixture, make it round, and then flatten it .
In slightly oiled nonstick pan, place the tteok galbi. Fry it on medium. It is crucial not to cook it on high because it will burn very well. Fry only one piece to taste test it. Try it, and depending on your smack, you can add ¼ tsp of salt as I did. It ’ randomness optional .
once the juice comes out from the kernel, flip it over and press it with a spatula. Reduce the temperature to medium-low .
occasionally flip them over but not excessively much. Fry them until the both sides of the galbi become nicely brown. Fry them with solitaire : no high gear temperatures ! ????
If this recipe is excessively big for you to finish, freeze some as I did. It is good to use wax newspaper to keep them separated in the deep-freeze bag .
Keep them in a deep-freeze base. When you eat them later, just take them out of the deep-freeze and fry. In that case, startle to cook at a gloomy temperature and then, once the juice starts to come out, increase the temperature to medium .
These taste bang-up with rice, but you can eat them with whatever you like. I ’ megabyte thinking about putting some on my future salad. enjoy !
