Tteokkaibi – Short Rib Meat Patties – Version 3

떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi
Another variation of Tteok-kaibi. This version uses ground meats instead of minced, and included red plum, apple, chopped onions, and chopped peppers.

Servings: 10

Ingredients

2 pounds boneless country style beef ribs

1 pound boneless pork ribs

1 pound Chicken — (thigh or rib/breast)

Optional

1 tablespoon toasted sesame seed

Meat Seasoning:

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

Meat Marinade:

5 tablespoons soy sauce

2 tablespoon MulYeot 물엿 — (Malt Syrup)

2 tablespoon sugar

2 tablespoon refined rice wine

Optional Garnish

5 walnuts

30 pine nuts — (30 to 40)

3 small green onions

Yujang 유장 (Glaze Sauce)ingredients:

4 tablespoons soy sauce

3 tablespoon honey

1 tablespoon refined rice wine

1 tablespoon sesame oil

Procedure

Marinade

Mix all ingredients in a small bowl and let stand fifteen minutes.


Meat Seasoning:

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.

Meat:

Coarse grind the meat (or have your butcher grind it for you at purchase).

Mix Meat

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.

Yujang:

Mix all ingredients together and let stand at least ten minutes.

Garnish:

Toast the pine nuts in a dry pan over medium heat until lightly browned.

Rough chop the walnuts and toasted pine nuts, then mix together.

Rough chop the green onion.

Cook:

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.

Images


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/10 of a recipe (9.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

534.96

Calories From Fat (56%)

297.62

Calories From Protein (30%)

162.06

Calories From Carbohydrates (14%)

75.27

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 33.95g

52%

Saturated Fat 9.59g

48%

Monounsaturated Fat 12.17g

Polyunsaturated Fat 10.42g

Trans Fatty Acids 0.92g

Cholesterol 134.72mg

45%

Sodium 1048.18mg

44%

Potassium 754.7mg

22%

Total Carbohydrates 19.56g

7%

Fiber 2.28g

9%

Sugar 13.48g

Sugar Alcohols 0g

Net Carbohydrates 17.28g

Protein 40.16g

80%

Vitamin A 215.64IU

4%

Vitamin C 30.8mg

51%

Calcium 73.89mg

7%

Iron 4.27mg

24%

Vitamin E 0.69mg

7%

Vitamin D 4.54IU

1%

Thiamin 0.4mg

27%

Riboflavin 0.45mg

26%

Niacin 9.34mg

47%

Vitamin B6 0.94mg

47%

Folate 37.03mcg

9%

Vitamin B12 3.28mcg

55%

Pantothenic Acid 2.07mg

21%

Vitamin K 7.83mcg

10%

Phosphorus 430.64mg

43%

Magnesium 85.2mg

21%

Zinc 9.35mg

62%

Copper 0.5mg

25%

Manganese 0.86mg

43%

Selenium 40.59mcg

58%

Alcohol 0g

Caffeine 0mg

Water 178.43g

0%

Leave a Comment

Your email address will not be published. Required fields are marked *