Spicy Tteokgalbi Spaghetti (Grilled Minced Short Ribs)
A fusion noodle dish made by stir-frying leftover holiday tteokgalbi with ketchup and gochujang for a spicy kick.
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 →
Finely minced seasoned tteokgalbi or beef sanjeok adds deep umami without needing extra meat seasoning. Instead of store-bought tomato sauce, fresh tomato and ketchup are paired with Cheongyang chili pepper and gochujang for a clean, spicy finish that cuts through any greasiness. It is a wonderful one-bowl specialty for repurposing holiday leftovers into something unique.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Spaghetti noodles1 serving, 90 g (approx.)
- Broth1 cup (anchovy broth, chicken broth, or pasta cooking water if unavailable)
Spaghetti sauce (2 servings)
- Tteokgalbi (grilled short rib patties) (or beef sanjeok (beef skewers))100 g
- Garlic3 cloves
- Onion1/2
- Tomato1 (medium)
- Button mushrooms4
- Cheongyang chili pepper (hot green chili)1
- Ketchup5 tbsp
- Vinegar1 tbsp
- Gochujang (Korean red chili paste)1 tsp
- Mirin (cooking rice wine)1 tbsp
- Bay leaves2 leaves
- Salt1/2 tsp
- Ground black peppera little
- You can use beef sanjeok (skewered beef) instead of tteokgalbi.
- 80 g of noodles is standard for 1 serving, but prepare 90 g to 100 g if you want a generous portion.
Steps
1. I took out the tteokgalbi from the freezer that was used on the ancestral ritual table and minced it finely.
You can use beef sanjeok instead of tteokgalbi. Once minced, it looks to be about 1/2 cup.
2. In addition to mincing the tteokgalbi, finely chop the onion and slice the button mushrooms to a similar size.
Slice the garlic thinly. Score the tomato skin, blanch it briefly in boiling water,
rinse in cold water, peel off the skin, and chop it finely.
The Cheongyang chili pepper was missing from the photo because I remembered it later; I minced it finely and added it at the end of simmering the sauce.
3. Heat oil in a preheated pan, then add the garlic and onion and stir-fry to release their aroma.
4. Add all the remaining ingredients—mushrooms, tomato, and tteokgalbi—and toss roughly.
5. Add 5 tbsp ketchup, 1 tbsp vinegar, 1 tsp gochujang, 1 tbsp mirin, 2 bay leaves, and the chili pepper, then simmer until the ingredients blend well...
6. Finally, season with salt and ground black pepper to taste, and the sauce is complete.
Remove the bay leaves...
7. Boil the spaghetti noodles in boiling water for about 8-9 minutes.
The package should state the noodle cooking time. Cook it for about 1 minute less than that if you want chewier noodles.
Just drain the boiled noodles without rinsing them. Toss them with oil so they do not swell up.
80 g of noodles is standard for 1 serving, but prepare 90 g to 100 g if you want a generous portion.
8. Add the sauce and noodles together and mix thoroughly so the flavors absorb well.
Ppunwife's tips
- The package should state the cooking time. If you cook it for about 1 minute less than that, you can enjoy chewier noodles.
- Just drain the boiled noodles without rinsing them. Toss them with a little oil so they do not swell up.
FAQ
What can I use as a substitute if I don't have tteokgalbi?
You can finely mince and use beef sanjeok (skewered beef) left over from holiday rituals instead.
How do I keep boiled spaghetti noodles from becoming soggy?
Do not rinse the boiled noodles in cold water; simply drain the water and toss them with a bit of oil so they will not swell up.
Is there a way to boil the noodles to make them chewier?
Boil the noodles for about 1 minute less than the time indicated on the package for a much chewier texture.
What can I substitute if I don't have broth?
If you do not have anchovy broth or chicken broth, you can use the pasta cooking water instead.
