Main ingredients 🥩
Beef short rib meat (ground)Fat for meat (ground)Green onionMinced garlicSoy sauceSugarSesame oilChivesRice paperCooking oilWhole sesame seedsMSG
Striker Chef's Rice Paper Tteokgalbi
Rice paper rolled like garae-tteok, wrapped in meat mixture and pan-fried to create a unique tteokgalbi with a crispy outside and chewy inside.
🙋 Recommended for
- ⭐ Those who want to experience a uniquely chewy and crispy texture beyond regular tteokgalbi
- ⭐ Those who want to use leftover rice paper in a creative and elegant main dish
Ingredients needed 🛒2 servings
- 150g ground beef short rib meat
- 100g ground fat for meat
- 1/2 green onion (white part)
- 1 tbsp minced garlic
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 stalks chives
- 4-5 sheets rice paper
- Generous amount cooking oil
- A little whole sesame seeds
- A little MSG
Recipe 🍳
- Finely mince the white part of the green onion and chives.
- In a bowl, combine ground beef short rib meat, ground fat, minced green onion, 1 tbsp minced garlic, 2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp sesame oil, a pinch of MSG, and minced chives. Knead well to form the tteokgalbi mixture.
- Dip rice paper in warm water, then remove and place on a cutting board. Roll it tightly and densely into a shape like garae-tteok to make rice paper tteok.
- Lightly oil the cutting board, take an appropriate amount of the meat mixture, spread it flat and wide. Place the prepared rice paper tteok in the center, wrap it with the meat mixture, and shape into a rectangular block.
- Heat a pan with generous oil and place the shaped tteokgalbi in the pan.
- Cook over medium-low heat, flipping occasionally, until the meat is fully cooked through and the surface is golden and crispy, being careful not to burn the soy sauce seasoning.
- When the surface is golden and crispy, transfer to a plate and sprinkle with whole sesame seeds to finish.
- Mix ground beef short rib and fat with minced green onion, garlic, soy sauce, sugar, and sesame oil; knead into a dough.
- Soak rice paper in water, then roll tightly into a firm tteok shape.
- Flatten the meat mixture, wrap around the rice paper tteok, and shape.
- Pan-fry in oil over medium-low heat until golden on both sides.
Cooking tips 💡
- After making the meat mixture, let it rest in the refrigerator for a while to stabilize. This will help the mixture hold together without crumbling when wrapping the tteok and shaping.
- Since the seasoning contains soy sauce and sugar, cooking over high heat will burn the outside before the inside is cooked. Always maintain medium-low heat.
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