Tteokgalbi

When?

Tteokgalbi (grilled galbi patties) can be enjoyed anytime, in any season.

Where?

Damyang in Jeollanam-do is widely known for its bamboo and tteokgalbi, and there are many restaurants specializing in tteokgalbi throughout the town.

Origins

The exact origins of tteokgalbi, considered one of the high-end Korean dishes, are not well known. However, three main theories have been passed down through history.

The first theory can be found in Jinchanuigwe, the royal protocols for banquets. This book mentions a dish called seopsanjeok (grilled marinated minced meat), similar to today's tteokgalbi.

Seopsanjeok involves mixing minced meat with crushed bean curd to make a dough, which is then shaped into squares and grilled.

The second theory suggests that during the early Joseon period, a Confucian scholar named Song Hui-gyeong, who settled in Damyang, developed and passed down the recipe for tteokgalbi, though no precise records exist.

The third theory posits that in the early 1900s, court ladies and senior attendants popularized tteokgalbi by introducing it to commoners as one of the royal dishes.

While none of these theories definitively explain the origin of tteokgalbi, what is significant is that all are linked to the royal court.

How It's Made

Making Damyang tteokgalbi requires a lot of effort.

First, cut the beef galbi into pieces, remove the meat from the bones, and finely chop the meat. While using a machine is more convenient, it can cause the juices to escape, so traditionally, a knife is used for a richer flavor.

Next, shape the minced meat into patties, and reattach the bones removed earlier to create the signature tteokgalbi appearance.

Finally, evenly apply the marinade and grill until the tteokgalbi is glossy and chewy. The marinade is made by mixing soy sauce, sesame oil, pepper, garlic, ginger and a touch of honey or sugar for sweetness.

How to Enjoy It

In Damyang, tteokgalbi is enjoyed in two main ways: grilled or cooked in a hot pot. However, grilling is the more common method.

Since it is pre-cooked, you only need to heat it briefly to warm it through. As is typical with Korean Namdo cuisine, tteokgalbi is often served with a variety of side dishes and leafy wraps.

When prepared as a hot pot, tteokgalbi takes on a flavor similar to that of bulgogi hot pot, which uses well-marbled rib eye. The rich, slightly sweet broth absorbs the flavors of the tteokgalbi, enhancing its taste.

In Damyang, the largest bamboo-producing region in Korea, you can also enjoy daetongbap (bamboo-steamed rice), a dish made with rice and various ingredients cooked in bamboo.

Many tteokgalbi restaurants in Damyang serve daetongbap, so ordering it along with your tteokgalbi brings a more enjoyable meal.