Chewy Pork Tteokgalbi (Grilled Minced Pork Patties)
A one-plate dish of pork tteokgalbi made with minced rice cakes to reduce dryness and bring out a chewy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Minced pork is mixed with finely chopped rice cakes to eliminate dryness and give every bite a delightfully chewy texture. After marinating for 30 minutes, the patties are gently pan-fried over low heat, making them perfect as a side dish or drinking snack.
- Servings
- about 2–3 servingsOriginal: Yields 15
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Pork300 g
- Tteokbokki5, 50 g
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced garlic1 tbsp
- Minced green onion3 tbsp
- Pear juice (or pear juice)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tbsp
- Ginger powdera little of each
- Ground black peppera little of each
- Tteokbokki rice cakes are easier to mince when they are slightly firm.
- Any cut of pork works well, including pork shoulder, front leg, or rear leg.
- Mince the pork, wrap it in cheesecloth, and squeeze firmly to remove any excess blood.
Steps
Finely mince the tteokbokki rice cakes. Doing this when they are slightly firm makes them much easier to mince.
I added rice cakes to get rid of the pork's dryness and provide a pleasant chewy texture.
Any cut of pork works, such as shoulder, front leg, or rear leg. Mince the pork, wrap it in cheesecloth, and squeeze out the excess blood firmly.
Combine the minced pork and minced rice cakes, add all the seasoning ingredients, and mix thoroughly so everything comes together evenly.
Let the prepared mixture sit for about 30 minutes so the seasoning permeates evenly.
Pat the mixture between your hands and shape it as you like. Try shaping some into squares as well.
(You can also dust them with flour and dip them in beaten egg to fry them like donggeurangttaeng meat patties.)
Heat a pan, add cooking oil, and pan-fry the patties over low heat until nicely browned.
As the meat cooks, marinade will seep out and leave residue, so wipe the pan clean before frying the next batch.
Ppunwife's tips
- As the meat cooks, marinade will seep out and leave residue, so wipe the pan clean before frying the next batch.
- They are also delicious served with barbecue sauce drizzled on top.
FAQ
Which cut of pork should I use?
You can mince and use any cut without restriction, including shoulder, front leg, or rear leg.
Is there a trick to mincing the rice cakes easily?
Mincing the rice cakes when they are slightly hardened and firm makes them much easier to chop finely.
How do I pan-fry them cleanly without burning?
Heat the pan, add cooking oil, and cook over low heat. Because marinade seeps out from the meat, it is best to wipe the pan clean before cooking the next batch.
Can this recipe be adapted into other styles?
After shaping the patties to your liking, you can coat them in flour and beaten egg to pan-fry like donggeurangttaeng, or enjoy them served with barbecue sauce.
