Six government organizations, including the Korean Food Promotion Institute and the Ministry of Culture, Sports and Tourism, introduced their “10 Korean Recipes Loved Around the World” in September 2016, targeting non-Korean tourists who will visit Korea for the PyeongChang 2018 Olympic and Paralympic Winter Games. The aim is to help tourists enjoy Korean cuisine and widen their understanding of Korean culinary heritage. The 10 selected dishes constitute a Korean menu that contains the essential identity of Korean cuisine, while improving each dish's individual taste, convenience and appearance.

By Yoon Sojung
Photos = Jeon Han
In cooperation with the Institute of Traditional Korean Food



Tteokgalbi is a dish characterized by its marinated beef ribs on the bones.

In the recipe for Korean Beef Short Rib Patties with Soup, burdock was used instead of rib bones so that diners can taste both the crispy texture of burdock and the beef patty marinated with soy sauce and garlic. The beef patty is served with a broth made from the rib bones, which makes the dish just that much tastier.

Director Yoon Sook-ja of the Institute of Traditional Korean Food said, “This dish can be seen as a luxury Korean meal, as it needs a lot of time and energy.”

“Unlike existing tteokgalbi dishes, this recipe does not need any bones, which allows many people to enjoy it much more easily, and it looks beautiful.”

Yoon also added that the meat needs to be mixed well with the other ingredients so that the patties can get tastier and maintain their shape.

** Ingredients (4 servings)

Ox bone 600 g
Stock: Korean soy sauce 1 teaspoon (6 g), salt 1 teaspoon (4 g)
Spices: Radish 10 g, green onions 1, garlic 30 g
Short ribs 800 g
Marinade for the short ribs: Soy sauce 1 tablespoon (18 g), minced garlic 1 tablespoon (16 g), minced ginger 1 teaspoon (4 g), Cheongju refined rice wine 1 tablespoon (15 g), sesame oil 1 teaspoon (4 g), crushed pepper 0.25 teaspoon (0.8 g)
Burdock 200 g, wheat flour 0.5 cup (47 g)
Marinade for simmering: Water 2 cups (400 g), seaweed stock 1 cup (400 g), soy sauce 3 cups (30 g), sugar 1 tablespoon (12 g), Cheongju refined rice wine 1 tablespoon (15 g)
Egg yolk and white strips for garnish
Gingko nuts 4, water chestnuts 4, radish 300 g, mushrooms 4




** Instructions

1. Put the ox bones in cold water for 1 hour to get rid of any excess blood. Blanch them in boiling water. Drain the water and pour in fresh cold water. Bring it to boil for 4 hours. Add spices and boil for another 20 minutes. Cool down. Filter using cotton cloth. Season with Korean soy sauce and salt.

2. Remove fat from the meat and mince it.

3. Slice the burdock into lengths about 5 cm each. Blanch it for 5 minutes. Drain the water. Burdock can be replaced by lotus roots, asparagus, king oyster mushrooms or ginseng.

4. Mix the minced meat and marinade. Knead it all together.

5. Coat the burdock with flour and form the minced meat into shape, bite-sized short rib patties.

6. Put all the ingredients for the marinade in a pot and simmer it. Once it starts boiling, put in the meat, water chestnuts, radishes and mushrooms. When the meat is tender, add the gingko nuts and remove it from the heat.

7. Put the meat into a dish and serve with water chestnuts, radishes, mushrooms and soup, with gingko nuts and strips of thin pancakes of egg whites and yolks.







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