Side Dishes

Octopus & Nut Tteok-galbi on Rice Cakes

Name: Octopus & Nut Tteok-galbi on Rice Cakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g Ground pork; 30 g Ground beef; 40 g Rice cakes; 3 g Boiled octopus; 5 g Korean pear; 3 g Walnuts; 3 g Almonds; 5 g Minced garlic; 5 g Green onion, minced; 5 g Glutinous rice flour; 1 g Sesame oil; 1 g Ground black pepper; 0.5 g All-purpose flour; 5 g Cooking oil; 2 g Jujubes; 2 g Pine nuts

견과류문어떡갈비

Pork and beef patties mixed with chopped boiled octopus, pear, walnuts and almonds, pressed onto blanched rice cakes and pan-cooked, garnished with jujube roses and pine nuts. The octopus provides natural saltiness, and nuts add richness.

📝 Step-by-Step Instructions

Cut the boiled octopus, pear, walnuts and almonds small, and mince the green onion and garlic.

Octopus & Nut Tteok-galbi on Rice Cakes — step 1

Peel the jujube in a spiral, roll it up and slice into rosettes.

Octopus & Nut Tteok-galbi on Rice Cakes — step 2

Mix the ground pork and beef with the chopped ingredients, sesame oil, pepper and glutinous rice flour and knead.

Octopus & Nut Tteok-galbi on Rice Cakes — step 3

Dust the blanched rice cakes lightly with flour and press the meat mixture around them to form tteok-galbi.

Octopus & Nut Tteok-galbi on Rice Cakes — step 4

Pan-fry the patties until cooked through.

Octopus & Nut Tteok-galbi on Rice Cakes — step 5

Garnish with the jujube rosettes and pine nuts.

Octopus & Nut Tteok-galbi on Rice Cakes — step 6

📊 Nutrition Facts (per serving)

329Calories (kcal)

24.5 gCarbs

27.1 gProtein

13.6 gFat

156 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.