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📋 Songane Tteokgalbi

■ Ingredients

250g minced beef rib meat, 250g minced pork rib meat, 2T glutinous rice flour, 70g Injeolmi rice cake, a handful of pine nuts, 3 stalks of green onions

[Seasoning] 50g onion (1/3), 50g leek (1 stalk), 4T soy sauce, 2T sugar, 1T cooking wine, 1T sesame oil, 1T minced garlic, 1t minced ginger, 5 dashes of black pepper

[Pine Nut Mayo Sauce] 2T ground pine nuts, 1T honey, 2T mayonnaise, a pinch of salt

■ Instructions

[Ingredients [Preparation]

1. Finely mince the beef short ribs and pork short ribs.

※ You may substitute this with pre-minced meat!

2. Blend the onion, green onion, soy sauce, sugar, cooking wine, sesame oil, minced garlic, minced ginger, and black pepper in the specified amounts in a blender.

3. Cut the Injeolmi rice cakes into small pieces.

※ If using wheat rice cakes, please heat them briefly in the microwave before use!

[Instructions]

1. Put all the minced meat into a bowl, add the blended seasoning, glutinous rice flour, and the finely chopped Injeolmi rice cakes, and mix.

2. Knead the dough in one direction for 3 to 5 minutes until it becomes sticky.

※ The more you knead, the less likely it is to crumble when grilling!

3. Take about 100g portions of the dough, roll them into balls, and gently press them to form the shape of Tteokgalbi. 4. Coat a heated pan with cooking oil and grill the tteokgalbi.

※ If the marinade burns too quickly, add a little water, cover with a lid, and cook it by steaming!

5. Sprinkle pine nut powder and finely chopped scallions over the finished tteokgalbi to complete the dish!

[Pine Nut Mayo Sauce]

1. Put pine nuts in a pan without oil and roast them over medium-low heat until they turn golden brown.

2. Place 2 tablespoons of the roasted pine nuts in a mortar and pestle and grind them finely.

3. In a bowl, combine 2 tablespoons of ground pine nuts, 1 tablespoon of honey, 2 tablespoons of mayonnaise, and a pinch of salt. Mix well to finish! *You can also check out the recipe on Funstaurant's Instagram♥

@funstaurant_kbs

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