Tteokgalbi Soybean Sprout Rice (Tteokgalbi Kongnamul Bap)

Photo: Korea Ministry of Food and Drug Safety

Tteokgalbi Soybean Sprout Rice (Tteokgalbi Kongnamul Bap)

Name: Tteokgalbi Soybean Sprout Rice (Tteokgalbi Kongnamul Bap)
Cuisine: South Korea
Ingredients: 100 g rice (100g); 100 g soybean sprouts (100g); 20 g shiitake mushrooms (20g); 20 g broccoli (20g); 50 g Kimchi tteokgalbi: ground beef (50g); 10 g pear (10g); 10 g mirin (matsul) (10g); 10 g sugar (10g); 10 g low-sodium soy sauce (10g); 10 g green onion (10g); 10 g garlic (10g); 5 g sesame oil (5g); 2 g toasted sesame seeds (2g); 20 g kimchi (20g); 20 g rice cakes for tteokbokki (20g); 0.02 g ground pepper (0.02g)

떡갈비콩나물밥

Rice · Boiled

RiceCourse

357kcal · per serving

2/5Spice

No pork

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Recipe

Tteokgalbi Soybean Sprout Rice (Tteokgalbi Kongnamul Bap)

🌶 Spicy 2/5No porkContains: gluten, soy, sesame, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

rice쌀(100g)
100 g
soybean sprouts콩나물(100g)
100 g
shiitake mushrooms표고버섯(20g)
20 g
broccoli브로컬리(20g)
20 g
Kimchi tteokgalbi: ground beef김치떡갈비 : 다진 소고기(50g)
50 g
pear배(10g)
10 g
mirin (matsul)맛술(10g)
10 g
sugar설탕(10g)
10 g
low-sodium soy sauce저염간장(10g)
10 g
green onion대파(10g)
10 g
garlic마늘(10g)
10 g
sesame oil참기름(5g)
5 g
toasted sesame seeds통깨(2g)
2 g
kimchi김치(20g)
↔ No kimchi? Store-bought kimchi works well. For cooking, older and more sour kimchi tastes better. Sauerkraut with a little gochugaru is a last resort.
🛒 Where to buy: Refrigerated section of many supermarkets, Korean grocery stores
20 g
rice cakes for tteokbokki떡볶이떡(20g)
↔ No rice cakes for tteokbokki? No rice cakes? Use gnocchi for a similar chew, or thick udon noodles.
🛒 Where to buy: Korean grocery stores (fresh or frozen); some Asian supermarkets
20 g
ground pepper후춧가루(0.02g)
0.02 g

Nutrition per serving

357kcal

71.4gCarbs

12.5gProtein

2.4gFat

358.1mgSodium

Steps

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

Trim the tails off the soybean sprouts.
Slice the shiitake mushrooms lengthwise, chop the rice cakes into small pieces, and grate the pear.
Rinse the kimchi thoroughly in water, remove the moisture, and slice it finely.
Put the soaked rice, soybean sprouts, and shiitake mushrooms in a pot and cook the rice.
Season the ground beef with soy sauce, grated pear, mirin, green onion, garlic, sesame oil, and toasted sesame seeds, let it rest for at least 30 minutes, then add the sliced kimchi and chopped rice cakes and knead until evenly mixed.
Heat oil in a pan and cook the tteokgalbi (5), place it on top of the soybean sprout rice (4), and lightly blanch the broccoli and put it on top as decoration to finish.

💡 TipRinsing the kimchi thoroughly before using it greatly reduced the 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.