Testing My Tteokgalbi Recipe

Thoughts:

I’m still figuring out the kinks for this recipe, but I thought I’d post my progress so far as a way to share. Tteokgalbi is an awesome Korean dish made from beef ribs. You take the meat off the bones, mince them with a sweet and savoury marinade, and grill them over charcoal for a beautiful smokey flavour.

There actually two ways to prepare the dish. The easy method is to strip the meat off the bones, or even easier just grab some ground meat, make the patties and grill them. The other method needs a bit more elbow grease, but the result has way more flavour and the presentation is very impressive. You’ll need some large beef short ribs, take the meat off the bone and mince it. Marinade it, and then make a patty, but with the rib bone in the middle. This will give the meat tons of flavour. I highly recommend doing this!

Ingredients:

2 lbs beef short ribs
3 tbsp soy sauce
1 1/2 tbsp mirim
5 garlic cloves (minced)
1/2 onion minced/grated
2 green onions finely chopped
3 tbsp honey
1 tbsp sugar
2 tsp sesame oil
1/2 tsp black pepper
2 tbsp grated Asian pear
1/2 tsp grated ginger
1 tbsp chopped pine nuts

Directions:

Grab the short ribs, and remove most of the fat. Carefully remove the meat from the bone, and give it a rough mince. You don’t want it too fine, because you still want a “meaty” chew to it. Make sure to keep the bones!

Mix all the ingredients together to create a marinade. Pour out about 1/4 cup of sauce and save it for later. Add the meat and mix very well until the meat has become a bit sticky. About 2-3 minutes. Have it sit for at least 2 hours or overnight for the most tasty thing you’ve ever eaten.

When you’re ready to cook, coat the bones in a little flour, and stick the meat onto it. Make sure the meat is even around the bone. Place them in an oven and stovetop safe container, and broil on high for 10 minutes.

Afterwards, remove the liquid fat and pour in the 1/4 cup of marinade that you saved. Cook the meat over high heat, occasionally flipping the meat until it’s cooked through.

Serve with lettuce, sliced garlic, gochujang, kimchi, sliced jalapenos, and rice.

 

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