Ttukdak Hyung's Tteokgalbi Deopbap

Name: Ttukdak Hyung's Tteokgalbi Deopbap
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 cup washed rice; 1 cup water; 1 tablespoon tsuyu; Generous amount of chopped chives; 1-2 pieces of pan-fried handmade tteokgalbi; Appropriate amount of teriyaki sauce; Appropriate amount of mayonnaise; A little ground sesame seeds

A special one-bowl rice dish topped with pan-fried handmade tteokgalbi and chopped chives, served over freshly cooked pot rice flavored with tsuyu, accompanied by a sweet and savory special sauce.

25 min Difficulty Normal Rice bowls

Main ingredients

RiceTsuyuChivesBeefPorkTeriyaki sauceMayonnaise

Ingredients needed 1 servings

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Rice Tsuyu Chives Beef Pork Teriyaki sauce Mayonnaise

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1 cup washed rice

1 cup water

1 tablespoon tsuyu

Generous amount of chopped chives

1-2 pieces of pan-fried handmade tteokgalbi

Appropriate amount of teriyaki sauce

Appropriate amount of mayonnaise

A little ground sesame seeds

Recipe

In a pot, combine 1 cup of washed rice, 1 cup of water (equal to the rice), and 1 tablespoon of tsuyu for seasoning. Start cooking over medium heat on the stovetop.
Before the water boils, gently stir the bottom of the pot a few times with a spoon to prevent the rice starch from sticking to the bottom.
Once the water begins to boil vigorously, reduce the heat to very low (simmer) and cover the pot tightly with the lid. Cook for 7 minutes.
After 7 minutes, turn off the heat completely. Keep the lid on and let it steam for another 7 minutes to complete the flavorful tsuyu pot rice.
While the rice is cooking, wash fresh chives thoroughly, drain them, and finely chop them for garnish.
Transfer the hot, cooked rice to a wide rice bowl, spreading it evenly. Then, cover the entire surface of the rice with the finely chopped chives, like a green blanket.
Cut the pan-fried handmade tteokgalbi into bite-sized pieces and arrange them generously and attractively on top of the chive bed.
Finally, drizzle teriyaki sauce and mayonnaise in a zigzag pattern using squeeze bottles for a beautiful presentation, and sprinkle generously with ground sesame seeds for maximum nutty flavor.

Combine rice, water, and tsuyu in a pot, stir, and bring to a boil. Once boiling, cover, cook on low heat for 7 minutes, then let steam for 7 minutes.
Place the warm tsuyu rice in a bowl and generously cover with finely chopped fresh chives.
Cut the cooked tteokgalbi into bite-sized pieces, place on top of the rice, and garnish with teriyaki sauce, mayonnaise, and sesame seeds.

Cooking tips

When cooking pot rice, be careful not to stir the bottom before it boils, as the starch from the rice will settle and burn the bottom of the pot.
Generously add and spread chopped chives or green onions to cut through the richness of the meat topping, preventing it from becoming too heavy and allowing you to enjoy every last bite.

Recommended for

Those who want to elevate simple tteokgalbi-on-rice into a more exotic and sophisticated one-bowl meal.
Those who prefer the fantastic combination of subtle soy sauce-flavored pot rice, crisp raw chives, and the sweet and savory sauce with juicy handmade meat.

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Ttukdak Hyung's Tteokgalbi Deopbap

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Ingredients needed 🛒1 servings