Korean Beef Patties (Tteokgalbi) with Seasoned Wild Chives
[Our Beef] Tteokgalbi and Seasoned Wild Chives
Tired of the usual grilled beef? Try our delicious Tteokgalbi made with premium Korean beef. ♡
Tteokgalbi Ingredients- 160g ground Korean beef
- 5 rice cakes (tteok)
- 1 Tbsp soy sauce
- 1/2 Tbsp sugar
- 1/2 Tbsp minced green onion
- 1 tsp minced garlic
- 1/2 Tbsp minced wild chives (for patty mixture)
- 1 pinch sesame seeds
- 1 pinch black pepper powder
- 1/4 tsp sesame oil
Wild Chive Salad and Garnish Ingredients- 1 handful fresh wild chives
- 1/6 onion
- 1/3 red chili pepper
- A little sesame oil
- A pinch of salt
- 1 handful fresh wild chives
- 1/6 onion
- 1/3 red chili pepper
- A little sesame oil
- A pinch of salt
Cooking Instructions
Step 1
First, prepare the vegetables for the wild chive salad. Cut the fresh wild chives into approximately 2cm lengths. Thinly slice the red chili pepper after removing the seeds for color, and thinly slice the 1/6 onion for a crisp texture.
Step 2
To ensure a tender texture for the Tteokgalbi, gently press the ground Korean beef with a paper towel or a clean cloth to remove excess blood. This step helps reduce any gamey odor and results in a cleaner flavor.
Step 3
Blanch the chewy rice cakes (tteok) in boiling water for about 1 to 2 minutes until they become soft. Be careful not to overcook them, as they can become mushy. Just cook until they are pliable.
Step 4
Rinse the blanched rice cakes in cold water to stop the cooking process. Then, gently toss them with a little sesame oil and a pinch of salt to season. This ensures the rice cakes blend smoothly into the Tteokgalbi instead of separating.
Step 5
Combine the prepared wild chives, sliced red chili pepper, and sliced onion in a bowl. Briefly soak them in cold water to keep them crisp and fresh, ensuring a vibrant and delicious wild chive salad.
Step 6
Now, let’s make the Tteokgalbi mixture. In a bowl with the drained ground beef, add 1 Tbsp soy sauce, 1/2 Tbsp sugar, minced garlic, 1/2 Tbsp minced green onion, 1/2 Tbsp minced wild chives, 1/4 tsp sesame oil, 1 pinch of sesame seeds, and 1 pinch of black pepper. Knead the mixture thoroughly with your hands until it becomes sticky and cohesive. The more you knead, the chewier the texture will be.
Step 7
Divide the kneaded meat mixture into 5 portions. Flatten each portion thinly, place a seasoned rice cake in the center, and carefully wrap the meat around it to form the Tteokgalbi shape. Ensure the rice cake is completely enclosed to prevent it from bursting out during cooking. (This recipe makes a total of 5 Tteokgalbi patties.)
Step 8
Lightly oil a preheated pan and place the Tteokgalbi patties. Cook over low heat, turning them gently to brown both sides. Continue cooking until they achieve a delicious golden-brown color. Patience is key to avoid burning and ensure even cooking.
Step 9
When the Tteokgalbi is about 80% cooked, pour the prepared glaze (1 Tbsp soy sauce, 1/2 Tbsp sugar, 1/4 tsp sesame oil, 4 Tbsp water) into the pan. Spoon the glaze over the patties as they cook, allowing the sauce to thicken and coat the Tteokgalbi beautifully. Keep the heat on low.
Step 10
Finally, prepare the wild chive salad. Drain the soaked vegetables and gently toss them with 1 tsp soy sauce, 1/2 tsp sugar, 1/2 tsp vinegar, 1/2 tsp red chili powder, and a little minced garlic. Arrange the cooked Tteokgalbi on a plate and serve with the fresh and fragrant wild chive salad for a delightful meal.
