Using eggplants rich in potassium promotes the excretion of sodium from the body. In addition, sodium intake was reduced by adding less salt and adding a sour taste with yuzu sauce.
Calories
316kcal
Carbs
29.2g
Protein
10.2g
Fat
6.19g
Sodium
264.9mg
Ingredients
Main
Others
Ingredients Chopped Pork(50g), Chopped Beef(30g), Eggplant(10g) Rice Cake Log(60g), Candied Citron(15g), Soy Sauce(5g), Lotus Root(4g) Meat Base Seasoning Chopped Green Onion(5g), Chopped Garlic(5g), Chopped Onion(10g) Salt(1g), Pepper Powder(1g), Sesame Oil(3g)
Finding these ingredients in the US
- Sesame OilChoose toasted (dark) sesame oil from the international aisle — light cold-pressed sesame oil won't give the same aroma.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsChopped Pork
- Rich in vitamin B1 (0.49mg) — used to turn carbohydrates into energy
- Rich in protein (13g) — used to build and maintain muscle and body tissue
Eggplant
- Rich in dietary fiber (2.7g) — can support digestion and help you feel full
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Lotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Season the pork and beef and make into a mixture.
🔍Cut the eggplant long and thin.
🔍Roll the thoroughly washed rice cake with eggplant, then roll the meat over it to make tteokgalbi, cook in a pan until the surface is golden, then steam in a steamer with rising steam for 10-15 minutes.
🔍Mix citron syrup and soy sauce and reduce briefly in a pan while adjusting the thickness to make citron sauce.
🔍Thinly slice the lotus root keeping its shape and deep-fry in oil to make lotus root chips.
🔍Brush the tteokgalbi with citron sauce and top with lotus root chips to finish.