Baek Jong-won's Thick Tteokgalbi

Cooking tips 💡

• Using only ground meat can make the tteokgalbi too dense and stiff, so mixing in bulgogi-cut beef appropriately makes the texture much more tender.
• When mixing the seasonings, kneading vigorously can cause the meat to clump together like a rice cake after cooking, making the texture tough, so it's important to gently combine with your fingers just until blended.
• Thick meat patties are difficult to cook through and easy to burn on the outside, so adding water to the pan and steaming them ensures they cook moist all the way through without fail.
• If you don't have Worcestershire sauce, you can substitute Jin-ganjang, but since Jin-ganjang is saltier, use a little less than the recipe amount.

Recommended for 🙋

• ⭐Those who want to perfectly cook thick tteokgalbi that's golden on the outside and moist and juicy inside without fail.
• ⭐Those who prefer meat dishes with a tender, textured bite rather than a dense, hamburger-patty-like consistency.
• ⭐Those who want to enjoy a hearty and impressive meat rice bowl with a sweet and savory special sauce.