This Injeolmi Tteokgalbi recipe, created by Korean singer Son Tae-jin, combines 250 g (8.8 oz) of ground beef rib meat and 250 g (8.8 oz) of ground pork rib meat with 70 g (2.5 oz) of finely chopped injeolmi, a Korean glutinous rice cake. The injeolmi adds a pleasantly chewy texture while helping the meat patties stay moist and juicy.
The meat mixture is seasoned, mixed with glutinous rice flour, and kneaded thoroughly for 3–5 minutes until sticky. The patties are then browned over medium-low heat before a small amount of water is added and the pan is covered so they can gently steam until cooked through. Served with a pine nut mayo sauce made with ground pine nuts, honey, and mayonnaise, the savory meat and chewy injeolmi pair naturally with the rich, nutty sauce.
If you want to make tteokgalbi a little differently at home, this recipe works well as a hearty main dish or a satisfying meat side dish with rice.
⏱️ Cooking Time: About 35 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 250 g (8.8 oz) ground beef rib meat
- 250 g (8.8 oz) ground pork rib meat
- 2 tbsp glutinous rice flour
- 70 g (2.5 oz) injeolmi (Korean glutinous rice cake)
- 1 handful pine nuts
- 3 stalks chives
🧂 Seasoning & Sauce
- 50 g (1.8 oz) onion (1/3 onion)
- 50 g (1.8 oz) green onion (1 stalk)
- 4 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp cooking wine
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 5 shakes ground black pepper
- Cooking oil, as needed
- 2 tbsp ground pine nuts (for the sauce)
- 1 tbsp honey (for the sauce)
- 2 tbsp mayonnaise (for the sauce)
- 1 pinch salt (for the sauce)
(Measurement guide: 1 tbsp = 15 ml (0.5 fl oz), 1 tsp = 5 ml, 1 Korean paper cup = 180 ml (6.1 fl oz))
✓ How to Make Injeolmi Tteokgalbi
- Blend the seasoning: Add 50 g (1.8 oz) onion, 50 g (1.8 oz) green onion, 4 tbsp soy sauce, 2 tbsp sugar, 1 tbsp cooking wine, 1 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp minced ginger, and 5 shakes of ground black pepper to a blender. Blend until smooth.
- Prepare the remaining ingredients: Finely cut 70 g (2.5 oz) injeolmi with kitchen scissors or a knife. Thinly slice the 3 stalks of chives for garnish.
- Knead the meat mixture: Add 250 g (8.8 oz) ground beef rib meat, 250 g (8.8 oz) ground pork rib meat, 2 tbsp glutinous rice flour, the chopped injeolmi, and all of the blended seasoning to a bowl. Knead in one direction for 3–5 minutes, or until the mixture becomes noticeably sticky.
- Shape the patties: Divide the mixture into portions of about 100 g (3.5 oz) each. Roll each portion into a ball, then gently flatten it with your palm into a thick, round tteokgalbi patty.
- Cook the tteokgalbi: Heat a suitable amount of cooking oil in a skillet and add the patties. Cook over medium-low heat until both sides are golden brown. Once browned, add a small amount of water around the patties, cover the pan, and let them gently steam until cooked through.
- Toast the pine nuts and make the sauce: Toast the pine nuts in a dry skillet over medium-low heat until lightly golden. Crush them in a mortar, then combine 2 tbsp ground pine nuts, 1 tbsp honey, 2 tbsp mayonnaise, and a pinch of salt in a bowl. Mix well to make the pine nut mayo sauce.
- Garnish and serve: Transfer the cooked tteokgalbi to a plate. Sprinkle with the remaining ground pine nuts and sliced chives, then serve with the pine nut mayo sauce.
✓ Key Tips for Success
- Use medium-low heat and finish with steam: Because the seasoning contains both soy sauce and sugar, the patties can burn easily over high heat. Keep the heat at medium-low, and once the outside is browned, add a little water and cover the pan so the center cooks through without drying out.
- Knead the mixture thoroughly: Knead the meat mixture in one direction for at least 3–5 minutes until it becomes sticky. This helps the patties hold their shape while cooking and prevents them from cracking or losing too much juice.
✓ Serving Tips
- Dip the tteokgalbi generously into the sweet and nutty pine nut mayo sauce. The creamy sauce pairs well with the rich savory flavor of the meat.
- Serve a thick tteokgalbi patty over warm steamed rice with a fresh chive salad or lightly dressed geotjeori-style salad on the side for a balanced meal.
✓ How to Choose Good Beef
- Color: Choose beef with a bright red color and a slight sheen. The surface should not look dry.
- Firmness: Fresh meat should feel firm and spring back quickly when gently pressed with a finger.
- Fat: Look for beef with evenly distributed, milky-white fat between the lean portions.
✓ Beef Rib Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 376.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 16.78 g |
| Fat | 32.39 g |
| Sodium | 48.00 mg |
Based on raw Korean Hanwoo beef ribs, Grade 1, per 100 g. Actual nutrition values may vary depending on breed, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. How do I cook tteokgalbi evenly without burning the outside?
Brown both sides over medium-low heat, then add 1–2 tbsp of water around the edge of the pan and cover with a lid. The steam helps cook the center gently while keeping the patties moist.
Q2. Why does my tteokgalbi crack or fall apart while cooking?
This usually happens when the meat mixture has not been kneaded enough to develop a sticky texture. Knead everything in one direction for at least 3–5 minutes so the patties hold together better during cooking.
Son Tae-jin’s tteokgalbi has a distinctive chewy texture from the finely chopped injeolmi nestled throughout the rich mixture of beef and pork. After kneading the mixture thoroughly, cooking it over medium-low heat, and finishing it gently with steam, the patties turn golden on the outside while remaining moist inside. The sweet and nutty pine nut mayo sauce adds another layer of richness that complements the meat well.
If you want to try a different take on traditional Korean tteokgalbi or need a hearty meat dish to share with family, this Injeolmi Tteokgalbi recipe is worth adding to your menu. The chewy injeolmi and juicy meat mixture make it suitable both as a rice side dish and as a substantial weekend main course.
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