Tender Galbi Patties for Kids
[Kids’ Meal] Tteokgalbi Recipe: Deliciously Mild and Easy
I made these Tteokgalbi patties specifically for my daughters who used to dislike meat. The sweet and savory flavor is a hit!
Tteokgalbi Ingredients
- 150g ground beef
- 300g ground pork
- 1/2 onion (finely minced)
- 3 green onions (finely minced)
- 1 Tbsp minced garlic
- 1 Tbsp plum syrup
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp cooking wine (mirin or rice wine)
- Pinch of black pepper
- Tteok (rice cakes, for skewering or serving)
- King oyster mushrooms (for skewering or serving)
Cooking Instructions
Step 1
First, it’s crucial to drain the blood from the ground meat. Prepare your ground beef and ground pork. A 1:2 ratio of beef to pork works well for tenderness and flavor. Use paper towels to gently pat the surface of the meat and absorb any excess blood. Properly draining the blood will result in a cleaner taste without any gamey odors.
Step 2
Now, let’s prepare the marinade for our delicious Tteokgalbi. In a large bowl, combine the drained ground beef and pork. Finely mince the onion or grate it for a smoother texture, and finely chop the green onions. Add the minced garlic (1 Tbsp), plum syrup (1 Tbsp), soy sauce (3 Tbsp), sugar (1 Tbsp), sesame oil (1 Tbsp), cooking wine (1 Tbsp), and a pinch of black pepper to the meat along with the prepared vegetables.
Step 3
Mix all the marinated ingredients and the meat thoroughly with your hands. Ensure the marinade is evenly distributed throughout the meat mixture. Mixing by hand helps the ingredients bind together and contributes to the chewy texture of the Tteokgalbi.
Step 4
The secret to tender Tteokgalbi is ‘kneading’! Place the meat mixture in the bowl and knead it vigorously with a spatula or your hands for at least 5 minutes. Continue kneading until it develops a sticky, cohesive texture, similar to kneading dough. This process tenderizes the meat, making it easy for children to eat. Knead until the meat fibers are no longer distinct and the mixture is well-combined and slightly sticky.
Step 5
Once the mixture is sufficiently kneaded, it’s time to shape the Tteokgalbi. Form the mixture into small, flattened patties. Aim for bite-sized pieces for children or palm-sized portions for adults. Avoid making them too thick, as this will make it difficult to cook them through evenly.
Step 6
Let’s cook the Tteokgalbi in a pan. Lightly grease a pan with oil and cook over low to medium-low heat. Cooking on high heat can burn the outside while leaving the inside raw, so slow cooking over gentle heat is key. Cook until both sides are golden brown.
Step 7
Adding small pieces of tteok (rice cakes) or king oyster mushrooms between the patties enhances the texture and aroma! The tteok provides a chewy bite, and the mushrooms add moisture and a delightful umami flavor. You can use fun-shaped tteok your kids enjoy, or thinly sliced mushrooms for added deliciousness.
Step 8
If pan-frying seems like too much work, you can also bake the Tteokgalbi. Place the patties in an oven preheated to 180°C (350°F) and bake for 10 minutes. Flip them over and bake for another 10 minutes, or until cooked through and nicely browned. Adjust the temperature and time according to your oven’s specifications.
