About Tteok-galbi
Tteok-galbi, a delightful dish originating from Korea, translates to “cake ribs,” a name derived from its resemblance to traditional rice cakes. This savory delicacy, made from minced beef short ribs, has roots as a royal court dish, known for its tender texture and flavorful seasoning. Initially popular in Gyeonggi Province and South Jeolla Province, tteok-galbi has become a beloved dish enjoyed across Korea, showcasing the rich culinary traditions of the country.
History and Significance
The history of tteok-galbi is intertwined with Korean royalty. Previously known as hyo-galbi or no-galbi, it was created as a more digestible form of galbi for those with weaker teeth. The evolution to its current name occurred around the late 1960s. The technique for preparing tteok-galbi includes finely mincing the meat, marinating it with aromatic seasonings, and shaping it back onto the rib bones. This intricate process reflects the dedication to quality and taste that is a hallmark of traditional Korean cuisine.
Recipe for Tteok-galbi
The following ingredients are typically used to create this flavorful dish:
- Beef short ribs (finely minced)
- Salt
- Ground black pepper
- Ginger juice
- Soy sauce
- Minced garlic
- Minced onion
- Cheongju (rice wine)
- Sugar
- Sesame oil
- A bit of wheat flour (for binding)
To prepare, marinate the minced meat with the above ingredients, shape it onto the ribs, and char-grill over oak. The result is a tender, succulent patty that embodies the harmony of flavors and textures that define this exquisite Korean dish.