Ttukdak Hyung's Homemade Tteokgalbi
A homemade tteokgalbi recipe using leftover beef scraps, beef fat, and pork, mixed with a golden ratio of seasonings, to lock in juices and grill to a golden brown.
Ingredients needed 4 servings
Recipe
Cooking tips
- Don't just gently hold the mixture; slam it hard between your hands so it makes a 'pang' sound. This breaks down the meat proteins, increasing density and binding power, which prevents the tteokgalbi from cracking or falling apart during cooking.
- If you find the strong sweetness of sugar or other sugars overwhelming, you can use liquid or powdered allulose, which can be substituted 1:1 with sugar, for a healthier sweet flavor.
Recommended for
- Those who want to make good use of leftover meat and fat scraps after trimming large cuts of beef themselves.
- Those who want to taste homemade, authentic tteokgalbi with tender texture and rich juices, unlike the hard texture or artificial sweetness of store-bought frozen tteokgalbi.
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