Ttukdak Hyung's Homemade Tteokgalbi

• Leftover beef scraps, appropriate amount
• Beef fat, a little
• Pork hind leg meat, appropriate amount
• Green onion, 1/2 stalk
• Minced garlic, 1 tbsp
• Potato starch, a little
• Brewed soy sauce, a little
• Salt, a little
• Sugar (can be substituted with allulose), a little
• Oyster sauce, a little
• Sesame oil, a little
• Black pepper, a little
• Mozzarella cheese (optional for cheese tteokgalbi), 30g per piece
• Cooking oil, plenty

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.