Side Dishes
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
View recipeSide Dishes
Steamed Tteokgalbi-Wrapped Rice Cakes떡갈비찜
Rice cakes wrapped with eggplant and seasoned minced pork and beef, browned, steamed, glazed with a citrusy yuja sauce, and finished with lotus root chips.
01
Ingredients
- Pork50 g Pork
- Beef30 g Beef
- Korean rice cakes60 g Korean rice cakes
- Soy saucepantry5 장 Soy sauce
- Green onion5 g Green onion
- Garlic5 g Garlic
- Onion10 g Onion
- Saltpantry1 g Salt
- Black pepperpantry1 g Black pepper
- Toasted sesame oilpantry3 g Toasted sesame oil
02
Instructions
- 1
Combine the ground pork and ground beef with the meat seasoning ingredients and knead into a mixture.
- 2
Slice the eggplant lengthwise into long, thin strips.
- 3
Wash the rice cakes thoroughly, wrap each one with eggplant, then wrap the meat mixture around the outside to form tteokgalbi. Cook in a pan only until the exterior is golden, then transfer to a preheated steamer and steam for about 10 to 15 minutes.
- 4
Mix the yuja marmalade and soy sauce, then gently reduce the mixture in a pan until it reaches the desired consistency to make the yuja sauce.
- 5
Thinly slice the lotus root crosswise, following its natural shape, and fry the slices in oil to make lotus root chips.
- 6
Brush the tteokgalbi with the yuja sauce and finish by placing the lotus root chips on top.
Ingredient substitutions
- Pork
- Chicken thigh or mushrooms can work, but the flavor changes.
- Beef
- Mushrooms or chicken can replace it with a different result.
- Korean rice cakes
- There is no close texture substitute; thick udon can carry the sauce differently.
- Soy sauce
- Tamari works, though saltiness differs.
- Green onion
- Chives or a small amount of leek can work, with a different flavor.
Nutrition & source
Nutrition per serving
- Calories
- 316.2
- Protein
- 10.2
- Carbs
- 29.2
- Fat
- 6.19
- Sodium
- 264.9
Source: Food Safety Korea / Ministry of Food and Drug Safety
Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.
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