Ttukdak Hyung's Cheese Tteokgalbi Katsu

Name: Ttukdak Hyung's Cheese Tteokgalbi Katsu
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Appropriate amount of cheese tteokgalbi dough (mixed beef and pork); 30g mozzarella cheese per dough portion; Appropriate amount of flour; 1-2 eggs for egg wash; Plenty of breadcrumbs; Plenty of cooking oil for frying

A crispy-on-the-outside, juicy-on-the-inside tteokgalbi katsu, made by coating homemade tteokgalbi dough filled with cheese in flour, egg wash, and breadcrumbs, then frying until golden brown while maintaining high heat.

20 min Difficulty Normal Meat & mains

Main ingredients

Beef Pork Mozzarella cheese Flour Eggs Breadcrumbs

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Beef Pork Mozzarella cheese Flour Eggs Breadcrumbs

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Ingredients needed 2 servings

Appropriate amount of cheese tteokgalbi dough (mixed beef and pork)
30g mozzarella cheese per dough portion
Appropriate amount of flour
1-2 eggs for egg wash
Plenty of breadcrumbs
Plenty of cooking oil for frying

Recipe

Completely coat the surface of the round, thick tteokgalbi dough, which has been stuffed with cheese, in flour, then egg wash, and finally breadcrumbs, ensuring no gaps.
Pour cooking oil into a pan or deep fryer, heat it up, and test the temperature by dropping a small amount of breadcrumbs; they should not sink but immediately bubble and float to the surface, indicating the correct temperature (around 170°C or 338°F).
Once the oil temperature is confirmed, carefully place the breaded cheese tteokgalbi dough into the hot oil to begin frying.
When a large batch of fried items is added, the overall oil temperature will temporarily drop sharply. Do not reduce the heat out of fear; maintain high heat.
While maintaining the boiling oil temperature at around 170°C (338°F), flip the katsu every 2 minutes, frying for a total of 6 minutes until golden brown and crispy. Then, remove from the oil and drain.

Coat the cheese tteokgalbi dough with flour, egg wash, and breadcrumbs in order to create the batter.
Confirm the oil temperature is 170°C (338°F) by dropping breadcrumbs, which should react immediately, then add the dough.
Without reducing the heat after adding the ingredients, fry for a total of 6 minutes, flipping every 2 minutes until golden brown.

Cooking tips

When coating with breadcrumbs, don't just roll the dough; press firmly with your palms to ensure the breadcrumbs adhere well. This prevents the coating from separating or absorbing too much oil when fried.
Beginners often get scared by the sizzling sound after adding ingredients and reduce the heat. However, lowering the heat prevents the oil temperature from recovering, causing the katsu to absorb excess oil, becoming soggy and greasy.

Recommended for

Those who want an extremely crispy exterior and long, stretchy cheese pull on the inside, perfect as a beer snack or a special treat for kids.
Those who want to try a different kind of meat fry at home, packed with beef and pork flavors, instead of regular tonkatsu or menchi katsu.

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