We're giving out tips on making a thick tteokgalbi скачать в хорошем качестве

We're giving out tips on making a thick tteokgalbi

#PaikJongWon #Tteokgalbideopbap #Tteokgalbi Today’s recipe is for tteokgalbideopbap, which was on the YouTube Originals 'Creator Spotlight'. Tips on cooking the softer, thicker, yet crispier patty are revealed as well! =================== Tteokgalbideopbap (Grilled rib patties over rice) [Ingredients] Amount for approx. 5 patties *Tteokgalbi ingredients 600 g ground beef 600 g bulgogi beef 1 and 1/5 stalk (120 g) green onion (white part) 1 cup (180 ml) water 5 and 1/4 tbsp (63 g) brown sugar 3 tbsp (60 g) minced garlic Approx. 5 tbsp (47 g) dark soy sauce 4 tbsp (28 g) sesame oil 2 and 1/2 tbsp (25 g) cooking wine Some (1 g) black pepper *Tteokgalbi sauce ingredients Approx. 1/3 cup (50 ml) water 1 and 1/2 tbsp (30 g) ketchup 3 tbsp (18 g) Worcestershire sauce 1/4 (20 g) butter 1/3 tbsp (4 g) brown sugar Some black pepper *Tteokgalbideopbap ingredients 1 serving (200 g) rice Some cooking oil 1 egg [Directions for tteokgalbi] 1. Cut the green onion in half and finely chop about 0.3 cm thick. 2. Slice the bulgogi beef about 1 cm in length and width. 3. Put ground beef, bulgogi beef, and green onion in a bowl. Put gloves on and mix thoroughly with hands. 4. Add brown sugar and minced garlic, and mix it thoroughly. While being careful not to knead, add dark soy sauce, cooking wine, black pepper, and sesame oil, and then evenly mix with hands. 5. Take the meat thoroughly mixed with seasoning and shape it in a round baseball. Slightly press it to make about 2.5 cm thick patty shape. Tip: Shape the remaining meat and freeze for storage 6. Pre-heat the pan on medium-low heat. Place the tteokgalbi on the pan to grill. 7. When the bottom side turns brown, flip it using two flippers. 8. Add some water to the pan and turn the heat up to high. Move the tteokgalbi to the side with water to cook it through. When the water in the pan reduces, add about half a cup of water more and flip the tteokgalbi again. Add the rest half cup of water and cook for about 3 minutes. Tip: Adjust the water amount depending on the size of pan and the heat level. 9. Flip the tteokgabli once in a while to thoroughly cook. Reduce the heat and add water, Worcestershire sauce, ketchup, and brown sugar. Boil down the sauce while flipping for about 2 minutes. [Directions for tteokgalbideopbap] 1. Add cooking oil to the pan and pre-heat over high heat. Crack an egg in the pan and make it sunny side up as if frying the egg. 2. Put the rice on a plate in a round and flat shape. Place the tteokgalbi and fried egg on top. 3. Add butter and black pepper to the remaining sauce in the pan and mix thoroughly using a spatula to make the tteokgalbi sauce. 4. Pour the tteokgalbi sauce over the fried egg to finish.