Main ingredients 🥩
beefporkking oyster mushroomsgreen onionrice cakesginsenggarlicoyster saucesugarcooking winesaltpepperfloureggsbreadcrumbscooking oil
Ttukdak Hyung's King Oyster Mushroom Tteokgalbi Twigim
A crispy, crunchy outside and juicy inside delicacy made by wrapping tteokgalbi mixture around king oyster mushrooms, coating with a crispy batter, and deep-frying.
🙋 Recommended for
- ⭐ Those who like crispy yet juicy fried dishes like tonkatsu or menchi katsu
- ⭐ Those who want to make a special and unique mushroom and meat side dish that kids will love
Ingredients needed 🛒2 servings
- beef (appropriate amount)
- pork belly (appropriate amount)
- king oyster mushrooms
- rice cakes
- green onion
- ginseng
- minced garlic
- oyster sauce
- sugar
- cooking wine
- salt
- pepper
- flour (appropriate amount)
- egg wash
- breadcrumbs
- cooking oil (generously)
Recipe 🍳
- Put beef, pork belly, rice cakes, green onion, ginseng, minced garlic, oyster sauce, sugar, cooking wine, salt, and pepper in a blender and grind finely.
- Wrap the ground meat mixture tightly around the king oyster mushrooms, shaping them into a good frying shape.
- Coat the shaped tteokgalbi thoroughly with flour, egg wash, and breadcrumbs in that order.
- Heat cooking oil in a pan, then add the coated tteokgalbi and deep-fry until the inside is fully cooked and crispy.
- When golden brown and crispy, let cool slightly, then cut into bite-sized pieces and serve.
- Grind meat and seasonings together in a blender to make a firm meat mixture.
- Wrap the mixture around king oyster mushrooms and coat with flour, egg wash, and breadcrumbs.
- Deep-fry in hot oil until crispy and juicy.
Cooking tips 💡
- When coating with breadcrumbs, gently press them onto the surface with your hands to prevent the batter from falling off during frying.
- If the oil temperature is too high, the outer breadcrumbs will burn before the thick meat inside cooks through, so fry over medium heat to cook the inside gently.
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