Fresh Ginseng Tteokgalbi (Susam Tteokgalbi)

Photo: Korea Ministry of Food and Drug Safety

Fresh Ginseng Tteokgalbi (Susam Tteokgalbi)

Name: Fresh Ginseng Tteokgalbi (Susam Tteokgalbi)
Cuisine: South Korea
Ingredients: 100 g ground beef (100g); 50 g fresh ginseng (susam) (50g); 20 g onion (20g); 10 g green onion (10g); 10 g garlic (10g); 10 g low-sodium soy sauce (10g); 0.05 g ground pepper (0.05g); 10 g sake (jeongjong) (10g); 10 g glutinous rice flour (10g); 50 g king oyster mushrooms (50g); 20 g jujubes (daechu) (20g); 2 g toasted sesame seeds (2g); 10 g baby greens (10g); 10 g Sauce: low-sodium soy sauce (10g); 20 g oligosaccharide syrup (20g); 5 g sugar (5g); 100 g broth (100g)

수삼떡갈비

Side dish · Grilled

Side dishesCourse

389kcal · per serving

Not spicySpice

No pork

Jump to recipe ↓

Recipe

Fresh Ginseng Tteokgalbi (Susam Tteokgalbi)

Not spicyNo porkContains: gluten, soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

ground beef다진소고기(100g)
100 g
fresh ginseng (susam)수삼(50g)
50 g
onion양파(20g)
20 g
green onion대파(10g)
10 g
garlic마늘(10g)
10 g
low-sodium soy sauce저염간장(10g)
10 g
ground pepper후춧가루(0.05g)
0.05 g
sake (jeongjong)정종(10g)
10 g
glutinous rice flour찹쌀가루(10g)
10 g
king oyster mushrooms새송이(50g)
50 g
jujubes (daechu)대추(20g)
20 g
toasted sesame seeds통깨(2g)
2 g
baby greens어린잎(10g)
10 g
Sauce: low-sodium soy sauce소스 : 저염간장(10g)
10 g
oligosaccharide syrup올리고당(20g)
20 g
sugar설탕(5g)
5 g
broth육수(100g)
100 g

Nutrition per serving

389kcal

15.5gCarbs

38.7gProtein

19.1gFat

162.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the heads of the fresh ginseng and chop it together with the onion, green onion, and garlic.
Mix the chopped ingredients (1), soy sauce, pepper, sake, and glutinous rice flour evenly into the ground beef.
Remove the pits from the jujubes and cut into thin strips as a side garnish, and cut the king oyster mushrooms lengthwise into rib-bone shapes.
Wrap the seasoned beef (2) around the king oyster mushrooms (3) into oval tteokgalbi shapes.
Gently cook the tteokgalbi in a pan.
Mix the soy sauce, oligosaccharide syrup, sugar, and broth and boil until bubbling, add the cooked tteokgalbi (5), simmer briefly, and put on a plate. Lightly sprinkle with toasted sesame seeds and serve with the jujube strips (3) and baby greens as a garnish to finish.

💡 TipThe aroma of fresh ginseng reduced the need for sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.