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          • Braised garaetteok Stuffs

            Tteokjjim a braised dish of sliced rice cake, meat, eggs, and seasoning. Tteokjjim, an early variant of modern topokki, was once a part of Korean royal court cuisine.

          • 음식분류 -
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리240kcal(man)
          • 주재료garaetteok, beef shank, beef top rounds, carrot, brown oak mushrooms



          • - 300 g garaetteok (rod-shaped rice cake)

          • - sesame soy sauce

            • 3 g (½ teaspoons) soy sauce
            • 4 g (1 teaspoon) sesame oil
          • - 100 g beef shank

          • - 40 g beef top rounds

          • - seasoning sauce①

            • 6 g (1 teaspoon) soy sauce
            • 2 g (½ teaspoons) sugar
            • 2.3 g (½ teaspoons)
            • minced green onion
            • 1.4 g (¼ teaspoons) minced garlic
            • 1 g (½ teaspoons) sesame salt
            • 0.1 g ground black pepper
            • 4 g (1 teaspoon) sesame oil
          • - 60 g carrot

            • 400 g (2 cups) water
            • 1 g (¼ teaspoons) salt
          • - 5 g (1 sheet) brown oak mushrooms

          • - 60 g (4 ea) chestnut

          • - 16 g (4 ea) jujube

          • - 25 g (12 ea) gingko

          • - 3.5 g (1 teaspoon) pine nuts

          • - seasoning sauce②

            • 27 g (1½ tablespoons) soy sauce
            • 12 g (1 tablespoon) sugar
            • 7 g (½ tablespoons) minced green onion
            • 5.5 g (1 teaspoon) minced garlic
            • 2 g (1 teaspoon) sesame salt
            • 6.5 g (½ tablespoons) sesame oil
          • - 60 g (1 ea) egg

          • - 15 g watercress

            • 2.3 g (1 teaspoon) wheat flour
            • 4 g (1 teaspoon) cooking oil


          • 1. Cut the garaetteok into 6 cm pieces. Make a slit on garaetteok and season with sesame soy sauce 【Photo 1】
          • 2. Dry pat beef with cotton cloths. Mince top rounds finely and season with half of seasoning sauce ①.
          • 3. Cut the carrot into squares (2.5cm) and trim the edges. Skin chestnuts. Stir-fry the gingko and skin. Soak brown oak mushrooms in water for about an hour and remove stems before cutting into 2~4 pieces.
          • 4. Remove tops of the pine nuts and wipe with dry cotton cloths. Wipe the jujube with damp cotton cloths, cut the flesh around seeds and roll up.
          • 5. Seperate egg yolks from white and seperately fan fry them for yellow and white garnishes. Coat watercresses with wheat flour and beaten egg, before fan frying them. Cut watercresses into 2 cm of diaper shape. 【Photo 2】


          • 1. Insert the seasoned beef into the slits of the garaetteoks. 【Photo 3】
          • 2. Put beef shank and water in the pot and bring it to boil. Reduce the heat to medium and simmer it for 30 minutes Take out the meat and slice then into pieces (2cm by 3cm). Mix them with remaining half of the seasoning sauce ①. Filter broth through the cotton cloths.
          • 3.Put beef shanks, carrot, chestnuts, brown oak mushrooms, broth and half of the seasoning sauce ② in a pot. Boil for 5 minutes on high heat, before adding garaetteoks, jujube and remaining seasoning sauce ②. Reduce the heat to medium and steam for 13 minutes. Put the gingko and pine nuts. 【Photo 4】
          • 4.Place on a diss and garnish with julienned eggs and fried watercress.
          • Do not put prepared garaetteok too early, as it may burst.
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