Bite-Sized Tteokgalbi
Making Delicious Bite-Sized Tteokgalbi
Here’s a recipe for bite-sized tteokgalbi that you can enjoy on special occasions or even on a regular day. Using a generous amount of beef, this recipe enhances the meat’s natural flavor, complemented by subtle spices and vegetables for a rich taste. These mini tteokgalbi are perfect as a snack for children or as an accompaniment to drinks. Grilled to a golden brown on the outside and tenderly juicy inside, they are a crowd-pleaser for all ages.
Main Ingredients
- 590g Beef (for Bulgogi, approx. 1 lb)
- 1 stalk Green Onion
- 1 Cheongyang Pepper (or a spicy green chili)
Seasoning Ingredients
- 4 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar (or granulated sugar)
- 2 Tbsp Honey
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Wine (or grated ginger)
- 1/3 tsp Salt
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Glaze (for brushing)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Honey
- 4 Tbsp Soy Sauce
- 2 Tbsp Brown Sugar (or granulated sugar)
- 2 Tbsp Honey
- 2 Tbsp Mirin (or cooking wine)
- 2 Tbsp Minced Garlic
- 1 Tbsp Ginger Wine (or grated ginger)
- 1/3 tsp Salt
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Glaze (for brushing)
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Honey
Cooking Instructions
Step 1
I purchased a pack of beef, already thinly sliced for Bulgogi, from the supermarket. This 590g pack is about 1 pound, and it was quite affordable with minimal blood, making it easy to cook. While adding a bit of pork would make it even more tender and flavorful, this beef-only version will still be delicious.
Step 2
To remove any gamey odor, spread a few layers of paper towels on a plate and gently press the beef to absorb any excess blood. Properly draining the blood is key to achieving a clean taste without the characteristic meat smell.
Step 3
Mincing the meat can release its juices, so it’s better to cut it into pieces about 0.5cm (about 1/4 inch) in length using scissors. This method not only preserves the texture and juices but is also much more convenient than using a knife. If you prefer convenience, using pre-ground beef is also an option.
Step 4
Remove the seeds from the Cheongyang pepper and finely chop it along with the green onion. The aromatic essence of the chili and onion will further enhance the flavor of the tteokgalbi.
Step 5
Add 1 tablespoon of ginger wine to the prepared beef and gently mix it in. Ginger wine helps to eliminate any unwanted odors and also tenderizes the meat, resulting in a softer texture. Letting it marinate for about 30 minutes will yield even better results.
Step 6
In a bowl, combine the soy sauce, mirin, brown sugar, honey, minced garlic, and black pepper. Add this seasoning mixture to the marinated beef and mix thoroughly. If you don’t have brown sugar, granulated sugar can be used as a substitute. Ensuring all seasonings are evenly incorporated into the meat is crucial.
Step 7
Once the seasonings are well mixed, add the chopped green onion and Cheongyang pepper. Continue to knead the mixture with your hands. The more you knead, the chewier and more elastic the tteokgalbi will become. If you feel the seasoning is a bit bland, add the 1/3 tsp of salt to adjust the taste.
Step 8
After kneading the mixture thoroughly, cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting period allows the flavors to meld together and the marinade to penetrate deeply into the meat, resulting in a richer and more delicious tteokgalbi. It also helps to improve the texture, making it chewier.
Step 9
Shape the rested mixture into small, flattened rounds, about bite-sized. Gently press the center to create a slight indentation. For an added touch, you can place a walnut on top of the indentation before cooking, which not only looks appealing but also adds a nutty flavor.
Step 10
Form the flattened tteokgalbi into small, bite-sized shapes that are easy to pop into your mouth. Making them small is ideal for children, and you can also create various sizes for a personalized touch.
Step 11
Lightly oil a pan and preheat it over medium-low heat. Place the tteokgalbi in the pan. Once one side is golden brown, about 3 minutes, carefully flip them using a spatula and cook the other side for another 3 minutes. The inclusion of Cheongyang pepper gives it a refreshing taste; if you prefer less spice, you can adjust the amount or omit the pepper altogether.
Step 12
Prepare a glaze by mixing 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp honey. Each time you flip the tteokgalbi, brush this glaze onto the surface using a pastry brush. This will give them a more appetizing color and a beautiful sheen. This step significantly enhances the flavor, making the tteokgalbi even more delicious.
Step 13
The finished tteokgalbi are juicy and, thanks to the Cheongyang pepper, completely free of any gamey odors, boasting a clean and refreshing taste. Their convenient bite-sized form makes them incredibly appealing. For those without walnuts on top, a sprinkle of crushed pine nuts can add a delightful nutty garnish.
