Baek Jong-won's Thick Tteokgalbi

Recipe 🍳

Cooking tips 💡

• Using only minced meat can make the tteokgalbi too dense and tough. Mixing in bulgogi beef provides a much softer texture.
• When mixing the seasonings, avoid kneading the meat vigorously. Gently mix with your fingers to prevent the tteokgalbi from becoming tough and chewy after cooking.
• Thick patties are difficult to cook through without burning the outside. Steaming them by adding water to the pan ensures they cook evenly and remain moist without failure.
• If Worcestershire sauce is unavailable, you can substitute it with regular soy sauce. However, regular soy sauce is saltier, so use a slightly smaller amount than specified in the recipe.