떡 갈비 Alternate Spelling: Ddeok galbi, Ddeokgalbi, Ddukkalbi, Dduk kalbi, Tteok galbi, tuk kai bi, duk gal bi, Duk kaibi This is a slightly different version of Tteok-kaibi. It still uses the pound and mince of the traditional method, but omits the rice cake and includes chicken meat.

12

ounces

boneless country style beef ribs

6

ounces

boneless pork ribs

6

ounces

Chicken -- (thigh or rib/breast)

Optional

1

tablespoon

toasted sesame seed

Meat Seasoning:

1/4

Asian pear

1/4

small

onion

6

cloves

garlic

1/4

teaspoon

ground black pepper

1 1/2

tablespoons

maesil cha 매실차 -- (plum tea)

Meat and Rice Cake Marinade:

4

tablespoons

soy sauce

1

tablespoon

MulYeot 물엿 -- (Malt Syrup)

1

tablespoon

sugar

1

tablespoon

refined rice wine

Garnish

3

walnuts

30

pine nuts -- (30 to 40)

2

small

green onions

Yujang 유장 (Glaze Sauce)ingredients:

1 1/2

tablespoons

soy sauce

1

tablespoon

honey

1

tablespoon

refined rice wine

1

tablespoon

sesame oil

Meat Seasoning:

Fine chop (mince) the pear, garlic, and onion. Combine all meat seasoning ingredients in a bowl and mix well.

Meat:

Beef Rib Meat:

Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.

Pork:

Place the pork in a bath of cold water and soak for 20 minutes. (Removes excess blood and lightens the odor of cooking pork)

Cut the pork into thin slices.

Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.

Chicken

Cut the chicken into thin slices.

Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency.

Mix Meat

Mix the meat (beef, pork, and chicken) with the meat seasoning (and optional sesame seeds) and let stand for ten minutes.

Add the marinade to the meat mixture, mix well, then let stand for at least ten minutes.

Form the meat "dough" into bar shapes.

Yujang:

Mix all ingredients together and let stand at least ten minutes.

Garnish:

Toast the pine nuts in a dry pan over medium heat until lightly browned.

Rough chop the walnuts and toasted pine nuts, then mix together.

Rough chop the green onion.

Cook:

Heat a lightly oiled fry pan over medium heat.

Add the tteokkaibi, reduce the heat to low, and cook for about 8 to 10 minutes on the first side.

Turn and cook about 5 to 8 minutes on the second side.

Baste the upper side with yujang, turn and cook about two minutes.

Repeat until a semi glaze forms on both sides.

Top with garnish then serve hot with steamed white rice and banchan.

Serving size: 1/4 of a recipe (9.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.