Korean Galbi Tteokbokki (Soy-Braised Pork Rib Rice Cake Stir-Fry)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Galbi tteokbokki marinates boneless pork ribs in soy sauce, sugar, mirin, garlic, and sesame oil for fifteen minutes before the dish comes together in a single pan.
Read more
The ribs go in first over high heat, searing until the surface caramelizes and the rendered fat begins to collect in the pan. Water and rice cakes are added next, and the mixture simmers on medium until the sauce reduces into a concentrated glaze that coats each tteok thoroughly. No gochujang enters the recipe at any point - the flavor profile is entirely soy-and-sugar sweet-salty, made deeper by the pork's own fat and juices as they cook down. The finished dish shows a visible sheen on both the rice cakes and the meat, with green onion and sesame seeds scattered over the top.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Separate 300 g rice cake sticks, and if they feel firm, soak them in water until pliable, then drain well.
Cut 200 g boneless pork ribs into bite-size pieces so they cook evenly and mix cleanly with the rice cakes.
- 2Season
Mix 3 tbsp soy sauce, 1.5 tbsp sugar, 1 tbsp mirin, 1 tbsp minced garlic, and 1 tbsp sesame oil until the sugar starts dissolving.
Add the pork and marinate for 15 minutes, turning the pieces so every surface is coated.
- 3Control
Heat a pan well over high heat, then spread the marinated pork in one layer.
Sear for 1-2 minutes per side until browned, letting the surface set before moving it so the juices stay in the meat.
- 4Control
Pour in 300 ml water and scrape the browned marinade from the bottom of the pan into the liquid.
When it comes to a boil, add the rice cakes, lower to medium heat, and press them into the sauce.
- 5Control
Simmer over medium heat for 12-15 minutes, stirring every 2-3 minutes so the rice cakes do not stick to the pan.
The sauce should reduce by about half, and the rice cakes should turn soft and chewy.
- 6Finish
When the sauce thickens and clings glossily to the rice cakes and pork, turn off the heat and add 30 g diagonally sliced green onion. Sprinkle with 1 tsp sesame seeds and serve right away while the glaze is still shiny.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Savory soy-braised pork ribs are stir-fried with chewy rice cakes in this spice-free tteokbokki.
- Finish cue
- The sauce should reduce by about half, and the rice cakes should turn soft and chewy.
- Avoid this
- Simmer over medium heat for 12-15 minutes, stirring every 2-3 minutes so the rice cakes do not stick to the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 10 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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