Baby side dishes, making chestnut tteok-galbi (salt-free side di
I tried making chestnut tteok-galbi for babies with the motif of chestnut tteok-galbi from Yoon's Kitchen. It's salt-free, so it's made without salt or sugar, but it's better if you add soy sauce or a little sugar. :)
4 serving
Within 60 minutes
minitori
Ingredients
  • Steamed beef
    160g
  • Pork and minced meat
    130g
  • leek
    30g
  • Shiitake mushroom
    35g
  • Onion jam
    50g
  • garlic powder
    1ts
  • glutinous rice flour
    1T
  • Sesame oil
    1/2T
  • Night
    110g
  • ship
    40g
Cooking Steps
STEP 1/13
The beef removes blood with a kitchen towel.
STEP 2/13
Remove the tendon and grease from the meat after removing the blood and cut it into small pieces that are good to chop.
STEP 3/13
Put the trimmed meat into the chopper and chop it into the desired particles.
STEP 4/13
Use the white part and the blue part of the green onion evenly.
The mushrooms were slightly rinsed under running water to remove the water.
Chop green onions and shiitake mushrooms into small pieces
Chop it with a knife.
STEP 5/13
Put minced beef, pork, shiitake mushrooms, green onions in a bowl
STEP 6/13
Add onion jam, garlic powder, glutinous rice powder, and sesame oil and pat it well.
STEP 7/13
Steam chestnuts, scoop out only the flesh, crush them, put crushed chestnuts and ground bellies in a bowl, and mix them well with a spoon.
STEP 8/13
You can make the tteok-galbi into the size and shape you want, but I'll make it the size of a thumb? I made it with.
Divide the yulan into 5g pieces and make it into a cylindrical shape.
STEP 9/13
Divide the short rib patties into 10g pieces, spread them flat, and wrap them with the middle egg.
STEP 10/13
Cover it well so that you can't see the chestnut and shape it.
STEP 11/13
If you want to make it in a certain size, you can make it much easier if you measure the amount of yulan and tteokgalbi that will go inside and divide it like this.
STEP 12/13
I made a round shape and a cylindrical shape.
STEP 13/13
Grilled short rib patties in a 170-degree preheated oven for 15 to 20 minutes
You can roll it back and forth in a lightly greased pan.
It's good to eat it as it is, but it's better if you boil it down a little in pear juice after baking it. (Even if you don't do that, the baby eats it well.)h)
You can grill the remaining short rib patties, freeze them, freeze them raw, and then refrigerate them a day before you eat them and heat them up or grill them. When freezing, spread vinyl or paper foil wrap on a wide tray and spread it out so that it does not stick to each other. After freezing, it falls off easily and does not stick to each other, so please store it in a zipper bag or an airtight container. :)
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