Broccoli Galbi: Nutritious Homemade Tteokgalbi
Broccoli Tteokgalbi: Brain Food for Vacation! Perfect for Kids and Holidays
Experience the delightful taste and health benefits of our homemade tteokgalbi, infused with nutrient-rich broccoli. This recipe is a fantastic way to incorporate brain-boosting ingredients into your family’s diet, making it ideal for kids’ meals, holidays, or a special weekend treat.
Main Ingredients- 150g ground pork
- 150g boiled broccoli
- 2 shiitake mushrooms
- 1/4 onion
- 1/2 green onion
- 1.5 Tbsp glutinous rice flour
- Walnuts (for garnish)
Pork Marinade- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp wild vegetable enzyme (or 1 Tbsp plum extract)
- 1/2 Tbsp onion enzyme (or 1 Tbsp plum extract)
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Tteokgalbi Glaze Sauce- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (cheongju)
- 2 Tbsp oligodang (or corn syrup)
- 3 Tbsp water
- Pinch of sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp wild vegetable enzyme (or 1 Tbsp plum extract)
- 1/2 Tbsp onion enzyme (or 1 Tbsp plum extract)
- 1/2 Tbsp sesame oil
- Pinch of black pepper
Tteokgalbi Glaze Sauce- 2 Tbsp soy sauce
- 1 Tbsp cooking wine (cheongju)
- 2 Tbsp oligodang (or corn syrup)
- 3 Tbsp water
- Pinch of sesame oil
Cooking Instructions
Step 1
First, in a bowl, combine the ground pork with all the ‘Pork Marinade’ ingredients. Mix them well by gently kneading until the meat is evenly coated. If you don’t have wild vegetable enzyme or onion enzyme, you can substitute them with 1 tablespoon of plum extract for a delicious flavor. Let it marinate for at least 10 minutes to allow the flavors to meld.
Step 2
Blanch the fresh broccoli in boiling water for about 30 seconds to a minute until bright green, then immediately rinse it under cold water to stop the cooking and preserve its color. Squeeze out any excess water and finely mince the broccoli. Finely chop the onion, shiitake mushrooms, and green onion as well. Chopping the vegetables very finely is crucial for the tteokgalbi to hold its shape well.
Step 3
Add the finely minced broccoli, onion, shiitake mushrooms, and green onion to the marinated pork mixture. Sprinkle in the 1.5 tablespoons of glutinous rice flour. This flour acts as a binder, helping all the ingredients stick together to form a cohesive patty.
Step 4
Now, it’s time to knead the mixture thoroughly. Use your hands to vigorously knead the ingredients until the mixture becomes sticky and develops a dough-like, chewy texture. This kneading process is key to ensuring the tteokgalbi holds its shape when cooked. Aim for about 5 minutes of kneading.
Step 5
Divide the kneaded mixture into 6 to 7 equal portions. Shape each portion into a flattened, round patty, similar to a small hamburger patty. Gently press a walnut into the center of each patty for a decorative touch and added texture.
Step 6
Heat a frying pan over medium heat and add enough cooking oil to coat the bottom. Carefully place the shaped tteokgalbi patties into the hot pan. Cook them, flipping occasionally, until they are golden brown and cooked through. Adjust the heat as needed to prevent burning. A nice sear on both sides ensures a delicious crust.
Step 7
While the tteokgalbi is cooking, prepare the glaze sauce. In a small saucepan or a separate pan, combine all the ‘Tteokgalbi Glaze Sauce’ ingredients. Stir them together and bring to a gentle simmer over low heat, stirring until the sweetener (like oligodang) is dissolved and the sauce is well combined.
Step 8
Once the tteokgalbi is nearly cooked, pour the prepared glaze sauce over the patties in the pan. Continue to cook over medium-low heat, allowing the sauce to thicken and coat the tteokgalbi beautifully, giving it a shiny, glazed appearance. This final glazing step adds a wonderful flavor and appetizing look. Serve your delicious Broccoli Tteokgalbi warm and enjoy!
