Ingredients with Measurements:
- 1 lb. ground pork
- 1 cup mung bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped garlic
- 1/4 cup chopped onion
- 1/4 cup chopped ginger
- 1/4 cup soy sauce
- 2 tbsp. sesame oil
- 1 tbsp. sugar
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 1/2 cup water
- 1/2 cup tteokbokki sauce
Special equipment needed:
- Food processor
- Mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a food processor, pulse the ground pork, mung bean sprouts, scallions, garlic, onion, and ginger until finely chopped.
2. Transfer the mixture to a mixing bowl and add the soy sauce, sesame oil, sugar, black pepper, and salt. Mix well.
3. Add the flour, cornstarch, egg, and water to the mixture. Mix until well combined.
4. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of the mixture and flatten into a patty. Place the patty onto the skillet and cook for 3-4 minutes on each side until golden brown.
5. Repeat with the remaining mixture to make more patties.
6. In a separate saucepan, heat the tteokbokki sauce over low heat.
7. Serve the pindae-ttŏk patties with the tteokbokki sauce on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium heat
- Saucepan: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 23g
- Cholesterol: 120mg
- Sodium: 1200mg
- Total carbohydrate: 24g
- Dietary fiber: 2g
- Sugars: 7g
- Protein: 28g
Substitutions for ingredients:
- Ground pork can be substituted with ground beef or ground chicken.
- Mung bean sprouts can be substituted with bean sprouts or shredded carrots.
- Tteokbokki sauce can be substituted with any spicy Korean sauce.
Variations:
- Add chopped kimchi to the pindae-ttŏk mixture for a spicy kick.
- Serve the pindae-ttŏk patties with a side of steamed rice and vegetables.
Tips and tricks:
- Make sure to pulse the mixture in the food processor until finely chopped to ensure the patties hold together.
- Use a non-stick skillet to prevent the patties from sticking.
- Serve the patties immediately after cooking to ensure they are crispy.
Storage instructions:
- Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the patties in the microwave or oven until heated through.
Presentation ideas:
- Serve the patties on a bed of lettuce or with a side of steamed rice.
- Garnish with chopped scallions or sesame seeds.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style potato salad
Troubleshooting advice:
- If the patties are falling apart, add more flour and cornstarch to the mixture to help bind it together.
Food safety advice:
- Make sure to cook the patties thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Pindae-ttŏk is a traditional Korean dish made with ground pork and mung bean sprouts. It originated in the city of Pusan in the 1950s.
Flavor profiles:
- The pindae-ttŏk patties are savory and slightly sweet, with a crispy exterior and tender interior. The tteokbokki sauce is spicy and slightly sweet.
Serving suggestions:
- Serve the pindae-ttŏk patties as an appetizer or main dish.
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Region: South Korean