Hello everybody!

Today, we're going to learn how to make tteokgalbi.

It's minced, seasoned, and grilled beef ribs.

Does it sound delicious?

Made with this beef short ribs.

Around the beef ribs, its meat is very delicious,

everybody knows that,

but we're going to mince this.

Make it tenderized.

Most of you know galbi,

galbi is beef short ribs,

marinated and cooked, barbecued on charcoal,

but why is it called tteok?

Because, the way of cooking, cutting, then seasoned

with a mixture, making shape like a rice cake.

More delicious if you cook on charcoal.

But, I just found out if I use my broiler in my oven,

it is really really tasty.

In America, usually sold in like a package,

and we're going to use only one pound.

With one pound, serves two people.

Today, I'm excited to show you table setting.

A lot of my readers are curious about,

"Oh Maangchi, I know how to make individual dish.

but how do you make table setting?

Maangchi, what are you eating?"

So you will see my table setting, later.

I was always wash, remove this blood plus this fragment.

This is bone part

and

cut, slice thin.

Like this.

Just until your knife blade touches the bone.

And then here.

And don't worry about this fat, it's going to be melted off

And then again.

Change the direction and then cut

this way.

Mince

this beef.

And then

Pound like this

and then make it, just cut into small pieces

and also make it tenderized this way.

But still on the bone.

So the way you're making shape is like rice cake, isn't it?

If you make a big batch for many people, then use a grill

or barbecue or charcoal barbecue is awesome.

So on the bone, you're cutting.

And then.

This texture of meat is totally different from ground beef

because as you see, it's not going to be ground but minced really into small pieces.

So it takes time to make it this way.

But

the result

is really really delicious.

For two servings, each person has two pieces.

Let's make seasoning sauce.

Five large garlic cloves.

Onion,

around quarter cup.

This is around quarter cup.

One green onion we are going to use.

and then I'm just gonna cut it this.

Green part,

I'll use later for garnish.

White part,

green onion, chop it up.

And then all minced together.

When you chew this,

it should be like some succulence and something like crispy stuff

instead of just meat.

So more tasty this way.

Two tablespoons soy sauce.

This is mirin, cooking wine,

just a little bit around one tablespoon.

Rice syrup,

and it make it shiny, this.

But if you don't have,

use sugar.

Sugar works well.

Around one tablespoon.

Honey, also one tablespoon.

So if you don't have any sweeteners,

just use two tablespoons sugar, it should be sweet.

Ground black pepper.

Around half teaspoon.

This last touch, what is it?

Sesame oil~

Around two teaspoon,

and mix.

It looks delicious, isn't it?

Let me taste.

Mmm

(tongue pop)

Very good.

Sweet sweet.

So grab some of this.

And.

Just mix.

Like this.

So you can marinate,

up to overnight

or you cook it right now.

Let's cook right now.

I like to eat with this as a side.

Aren't they cute?

Really large bulbs.

I saw it for the first time in Mexico, really tasty.

Put some oil.

Salt.

I broiled for ten minutes,

let's take it out,

and then we're going to cook a little longer.

Pour out this oil.

Meat inside,

little raw meat.

We have to cook a little longer.

Over high heat,

until all this juice evaporate.

Around three/four minutes later,

turn it over.

Again.

Right after cooked,

you can serve this way.

But,

I use this cast iron, it looks more beautiful.

Heat it up!

So that it's going to be sizzling.

It looks so good.

If you like to make it more beautiful,

some chopped green onion.

It's silgochu,

dried red pepper.

Really pretty.

And sesame seeds.

And then.

Tteokgalbi is done,

so let's eat!

So all, everything is ready,

and rice and side dishes are on the table.

And then,

and the last one, you just impress your guests.

Here you go~!

And it's sizzling,

so they will be really really happy to see.

So, this is my

summer

table setting for tteokgalbi.

Lettuce and ssamjang,

dipping sauce, soybean paste mixture.

And also this is gochujeon,

gochujeon is green chili pepper pancake.

And then fish cake.

And then this perilla leaf kimchi.

And kimchi.

And this is oi naengguk,

cold cucumber soup.

Good for summer, summertime.

Main dish is

rice.

To eat this guy, rice,

I need all these things.

Small leaf lettuce.

And then rice.

Little bit rice.

And,

tteokgalbi you can take some easily

because we all minced.

And then, ssamjang.

Ssamjang.

Dipping sauce.

Wrap this.

And eat.

Mmmm

This is the way that I usually eat.

Perilla leaf kimchi.

I made two weeks ago.

Mmmm

Very flavorful.

This is the kind of a

typical Korean special meal

because we made the tteokgalbi,

and even without the tteokgalbi,

you can eat this for lunch.

Yes, green onion is here~

This guy looks delicious.

Mmm

Mmmm

As you see,

we don't eat tteokgalbi by itself.

We just eat with side dishes.

Our main dish is always rice.

Let's make tteokgalbi together!

Enjoy my recipe.

See you next time!

Bye!