I'm going to make it with beef ribs and rump. First, soak the ribs in cold water and soak them for more than an hour. If you drain the blood by changing the water in between, you can taste the neat taste of ribs.

You have to separate it with a rib and a rib. Set the ribs aside, cut the ribs and rump into small pieces a few times, and then chop them with a knife.
If you chop it too finely, the texture of the meat is less and the homemade feeling is less, so chop it not too fine and prepare it.

Mix all the ingredients for the sauce together, and prepare the oil in a different bowl. Add seasoning to minced beef and knead it.

When the seasoning is evenly mixed with the meat, add 1/2 Ts of starch and continue to beat until it becomes a sticky lump. That way, the meat won't break when grilled. Put the skinned ribs in boiling water and boil them to drain the blood. About three to four minutes.. Place potato starch thinly on a cooled rib. It's to keep the meat and the ribs from falling apart.

Shape and paste the kneaded meat dough on a ribbed. Bake for 10 minutes in an oven that has been preheated to 200, then spread the oil on the front and back, turn it upside down, put it in the oven, and bake for 7 to 8 minutes again. I've baked it in a frying pan, but it's better to bake it using an oven because there's a burning part.

Ta-da! Tteok-galbi that I want to taste is complete.