Steamed Tteokgalbi (Tteokgalbi-jjim)

Steps

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

1. Mix the pork and beef with the meat seasoning to make the dough.
2. Slice the eggplant long and thin.
3. Wrap the well-washed rice cake in the eggplant, then wrap the meat around it to make tteokgalbi. Cook in a pan only until the surface turns golden, then steam in a steamer with rising steam for 10 to 15 minutes.
4. Mix the yuja marmalade and soy sauce and lightly reduce in a pan, adjusting the thickness, to make the yuja sauce.
5. Thinly slice the lotus root and fry in oil to make lotus root chips.
6. Brush the tteokgalbi with the yuja sauce and finish by topping with the lotus root chips.