Tteokgalbi (떡갈비)

Name: Tteokgalbi
Total time: 35 min
Yield: 4
Cuisine: Korea
Ingredients: 225 g ground beef; 225 g ground pork; 5 pcs shiitake mushrooms; 0.25 pcs onion; 2 pcs green onion; 1 pcs egg; 1 tbsp soy sauce; 2 tsp garlic; 1 tsp ginger; 0.25 tsp salt; to taste ground black pepper; 0.5 tbsp cornstarch; 1 tbsp sugar; 1 tbsp vegetable oil; 1 tbsp gochujang; 3 tbsp rice wine; 3 tbsp water; 2 tbsp corn syrup

Korea

Juicy meat balls made from beef and pork, fried to a golden crust and coated with a sweet‑spicy soy sauce with hints of ginger, garlic and rice wine. Served hot, sprinkled with nuts and accompanied by vegetable sides.

Ingredients

225 g ground beef
225 g ground pork
5 pcs shiitake mushrooms
0.25 pcs onion
2 pcs green onion
1 pcs egg
1 tbsp soy sauce
2 tsp garlic
1 tsp ginger
0.25 tsp salt
to taste ground black pepper
0.5 tbsp cornstarch
1 tbsp sugar
1 tbsp vegetable oil
1 tbsp gochujang
3 tbsp rice wine
3 tbsp water
2 tbsp corn syrup

Steps

Finely chop the shiitake mushrooms, onion and green onion. Mix them with the ground beef and ground pork, egg, soy sauce, minced garlic, grated ginger, salt, ground black pepper and sugar. Mix thoroughly with hands until homogeneous.
Form the mixture into balls about 3 cm in diameter and roll each ball in cornstarch.
Heat vegetable oil in a skillet over medium heat and fry the meatballs in batches until golden‑brown, about 5 minutes per side.
In a separate saucepan combine soy sauce, gochujang, rice wine, water, corn syrup, minced garlic and ginger. Bring to a boil and simmer 3–4 minutes until the sauce thickens slightly.
Return the fried meatballs to the sauce, reduce heat and simmer, stirring, until the sauce turns into a thick glaze that fully coats the balls, about 5 minutes.