떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi This is a slightly different version of Tteok-kaibi. It still uses the pound and mince of the traditional method, but omits the rice cake and includes chicken meat.
Servings: 4
Ingredients
12 |
ounces |
boneless country style beef ribs |
6 |
ounces |
boneless pork ribs |
6 |
ounces |
Chicken — (thigh or rib/breast) |
Optional |
||
1 |
tablespoon |
toasted sesame seed |
Meat Seasoning: |
||
1/4 |
Asian pear |
|
1/4 |
small |
onion |
6 |
cloves |
garlic |
1/4 |
teaspoon |
ground black pepper |
1 1/2 |
tablespoons |
maesil cha 매실차 — (plum tea) |
Meat and Rice Cake Marinade: |
||
4 |
tablespoons |
soy sauce |
1 |
tablespoon |
MulYeot 물엿 — (Malt Syrup) |
1 |
tablespoon |
sugar |
1 |
tablespoon |
refined rice wine |
Garnish |
||
3 |
walnuts |
|
30 |
pine nuts — (30 to 40) |
|
2 |
small |
green onions |
Yujang 유장 (Glaze Sauce)ingredients: |
||
1 1/2 |
tablespoons |
soy sauce |
1 |
tablespoon |
honey |
1 |
tablespoon |
refined rice wine |
1 |
tablespoon |
sesame oil |
Procedure
Meat Seasoning:
Fine chop (mince) the pear, garlic, and onion. Combine all meat seasoning ingredients in a bowl and mix well.
Meat:
Beef Rib Meat:
Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.
Pork:
Place the pork in a bath of cold water and soak for 20 minutes. (Removes excess blood and lightens the odor of cooking pork)
Cut the pork into thin slices.
Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.
Chicken
Cut the chicken into thin slices.
Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.
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 8 to 10 minutes on the first side.
Turn and cook about 5 to 8 minutes on the second side.
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.