Grilled short rib patties, deodeok skewers, and fresh kimchi wit
Properly made Bibigo Tteokgalbi with fragrant deodeok together to make a skewer sanjeok with a luxurious taste and aroma. On top of that, chamnamul geotjeori, which will add freshness, added the scent of spring. Let's make one-piece dishes that go well with the elegant guest table when you need them.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Grilled short rib patties
    1 pack
  • Deodeok
    20 ea
  • Water
    3 cup
  • a sun-dried salt
    3 TS
  • Xylose sugar
    1 TS
  • Soy sauce
    1 TS
  • Sesame oil
    3 TS
  • Chamnamul (Chamnamul) (Chamnamul)
    100 g
  • Romaine
    4 piece
  • Hanrabong
    1/2 ea
  • Cooking oil
    suitably
  • perilla oil
    1/2 TS
  • sesame salt
    1 ts
Cooking Steps
STEP 1/8
Divide Bibigo Namdo Tteokgalbi into 5-6 pieces in length.
STEP 2/8
Peel the deodeok and soak it in water containing 3T of mysterious 5,000-year-old sea salt and 1T of white snow Sweetri Xylos sugar for about 10 minutes, remove the water, and gently beat it with a rolling pin. Mix 1T of soy sauce and 3T of savory sesame oil for white snow to make a marinated marinade and mix the trimmed deodeok to make a marinade.
STEP 3/8
Soak the chamnamul and romaine in cold water, drain and cut into bite-sized pieces. Hallabong is peeled and only applied with pulp.
STEP 4/8
Mix the amount of seasoning evenly. Finely chop pine nuts on a kitchen towel.
STEP 5/8
Squirtle and deodeok - Bibigo Namdo Tteokgalbi? Deodeok? Bibigo Namdo Tteokgalbi? Make grilled short rib patties deodeok skewers by inserting them in the order of deodeok.
STEP 6/8
Grease a heated pan with white snow cooking oil and grill the tteokgalbi deodeok skewers back and forth until golden brown.
STEP 7/8
Place chamnamul, romaine, and hallabong in a bowl and mix them evenly with geotjeori seasoning.
STEP 8/8
Place skewers on a plate, sprinkle pine nuts, and complete with chamnamul geotjeori.
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