Tender Ddeokgalbi: Perfect for Holiday Feasts!
Holiday Centerpiece! Homemade Ddeokgalbi Recipe
Introducing Ddeokgalbi, an indispensable dish for Chuseok! While Galbijjim is also wonderful, Ddeokgalbi offers a more practical and elegant option when preparing a large feast. Although the name includes ‘galbi’ (ribs), this recipe focuses on maximizing the pure flavor of the meat, even without actual ribs. It’s easy to plate beautifully and makes for a refined holiday table setting. Loved by everyone from children to adults, try creating special memories this holiday with homemade Ddeokgalbi!
Main Ingredients- 500g Ground Beef
- 1/3 Onion
- A little Green Onion
- A little Minced Garlic
- 2 Tbsp Soy Sauce
- 2 Tbsp Mirin (Rice Wine)
- 1 Tbsp Oligodang (Corn Syrup)
- 1 Pinch Salt
- A little Black Pepper
- A little Sesame Oil
- 1 handful Pine Nuts
Cooking Instructions
Step 1
First, press the ground beef with paper towels to remove excess blood. Removing blood helps eliminate gamey odors and enhances a tender texture. Finely chop or process the onion, green onion, and garlic. In a mixing bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp oligodang, 1 pinch of salt, a little black pepper, and a little sesame oil. Mix well with an immersion blender or a whisk until the seasonings are thoroughly combined.
Step 2
Add the chopped vegetables and about 2/3 of the prepared sauce to the drained ground beef. Knead the mixture thoroughly with your hands for about 5 minutes until it becomes cohesive. Proper kneading ensures the seasonings are well incorporated, deepening the flavor. Cover the kneaded beef with plastic wrap and refrigerate for about 1 hour to marinate. This marination step results in a more tender and moist Ddeokgalbi.
Step 3
Take the marinated mixture out of the refrigerator. Divide it into portions suitable for individual servings. Shape them into thick patties or flattened oval shapes by pressing them gently with your palms. Avoid making them too thin, as they can easily fall apart during cooking. Maintaining a good thickness is key.
Step 4
For the pine nut topping, place the pine nuts between paper towels. Fold the towels over and gently roll with a rolling pin. This flattens the pine nuts without scattering them, making them easy to chop finely. Once flattened, finely chop the pine nuts with a knife.
Step 5
Heat a lightly oiled pan over medium heat. Carefully place the shaped Ddeokgalbi patties into the pan, taking care not to break their shape. Grill them until golden brown on both sides. Towards the end of cooking, brush the remaining sauce evenly over the Ddeokgalbi to add glossiness, and then quickly sear over high heat to finish. Your moist, sweet, and savory Ddeokgalbi is ready!
