Tteokgalbi, Knead in Glutinous Rice Flour for the Perfect Chewy Texture

Steps

1. 1

   Mince the onion, green onion, and carrot as finely as possible

2. 2

   In a mixing bowl, combine the sauce (3 tbsp dark soy sauce, 3 tbsp mirin, 2/3 tbsp sugar, corn syrup, minced garlic, sesame oil) with the meat, and squeeze out the tofu water and add the tofu

3. 3

   Add 2 tbsp of glutinous rice flour and knead well, then add the minced vegetables and knead once more

4. 4

   Shape half the mixture into round patties (dongeurangttaeng-style tteokgalbi) and the other half into steak shapes

5. 5

   Add plenty of cooking oil to a pan and cook the tteokgalbi over medium heat until golden brown

6. 6

   For the steak shapes, once one side is golden, flip, pour in half a cup of water, and cook over medium heat for 6-8 minutes

7. 7

   In the same pan used for the steak, add 2 tbsp dark soy sauce, 2 tbsp mirin, and 1 tbsp sugar, bring to a boil to make a sauce, and serve as a rice bowl to finish