PURPOSE: Korean meatball(Tteok-galbi) using mugwort rice cake, and a preparation method thereof are provided to prevent meat juice from evaporating when cooled off in order to improve taste and flavor as well as nutritional properties. CONSTITUTION: A method for preparing Korean meatball(Tteok-galbi) using mugwort rice cake comprises the following steps of: cutting meat to thickness of 0.5cm~1cm; mixing vegetables and fruits and naturally aging them at 4C~5C for 24 hours; aging a seasoning comprising the aged vegetables and fruits, sugar, millet jelly, pepper, salt, Korea soy sauce, sesame, sesame oil, coffee, and steak sauce at 3C~5C; mixing the aged seasoning and meat, and massaging it to allow the meat to absorb the seasoning; aging the Korean meatball at 3C~5C for 20-24 hours; pressure-molding the Korean meatball; and covering the molded Korean meatball with the mugwort rice cake. The vegetables and fruits comprise 65wt% onion, 4.5wt% Korean leek, 15.5wt% pear, 10.5wt% apple, 3.5wt% garlic, and 1wt% ginger.
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