Tteok Kalbi was a dish prepared in the Joseon Royal courts for the King and upper nobility. Tteokkaibi was a way to prepare meat that was full of flavor, avoided un-seemly bone gnawing, and was easy for the King to digest.
This recipe is for a traditional method to prepare this dish.
2 pounds boneless country style beef ribs
1 pound boneless pork ribs
1 pound Chicken — (thigh or rib/breast)
Meat Seasoning *
* Ingredient to follow
1 Maesil (Japanese plum/Ume)
1/2 small apple
1 small onion
2 green chili peppers
1 red chili pepper
8 cloves garlic, peeled
1/4 teaspoon ground black pepper
5 tablespoons soy sauce
2 tablespoon MulYeot 물엿 — (Malt Syrup)
2 tablespoon sugar
2 tablespoon refined rice wine
4 tablespoons soy sauce
3 tablespoon honey
1 tablespoon refined rice wine
1 tablespoon sesame oil
Mix all ingredients in a small bowl and let stand fifteen minutes.
Wash and peel the plum and apple, remove the seed(s) and cut into pieces, then place in a blender.
Cut the onion in half and place one half in the blender.
Place the garlic cloves in the blender.
Add a small amount of water to the blender and blend the plum, onion, and garlic into a smooth paste.
Rough chop the remaining onion half and the peppers.
Combine the meat seasoning ingredients in a large bowl.
Coarse grind the meat (or have your butcher grind it for you at purchase).
Mix the meat (beef, pork, and chicken) with the meat seasoning (and optional sesame seeds) and let stand for ten minutes.
Add the marinade to the meat mixture, mix well, then let stand for at least ten minutes.
Form the meat “dough” into bar shapes.
Mix all ingredients together and let stand at least ten minutes.
Heat a lightly oiled fry pan over medium heat.
Add the tteokkaibi, reduce the heat to low, and cook for about 3 to 6 minutes on the first side, until lightly browned.
Turn and cook about 3 to 5 minutes on the second side, until lightly browned.
Baste the upper side with yujang, turn and cook about two minutes.
Repeat until a semi glaze forms on both sides.
Top with garnish then serve hot with steamed white rice and banchan.