How to Make 'Full Moon Tteokgalbi' for Dogs: Chuseok Special Treats and Precautions

For the Chuseok holiday, a recipe for 'Full Moon Tteokgalbi' that can be made at home has been released for companion dogs who are easily tempted by the smell of delicious food. According to a video from the Hanguk Banryeodongmul Yeonguso, the core of this special treat lies in the ingredient composition and cooking method, which consider the nutrition and digestibility of companion dogs.

Vegetable Preparation Considering Digestion and Nutrition

The main ingredient for the tteokgalbi is minced beef top round. The video guides that while mincing a whole piece of meat is best, ground meat can be used if it is too cumbersome. The vegetables included are sweet pumpkin, carrots, and broccoli. The vegetables must be finely minced. This is because if the vegetable chunks are large, companion dogs with weak digestive power may pass them in their stool without digestion, and the tteokgalbi shape may not hold together well.

The nutritional characteristics of each ingredient can also be identified. Broccoli contains sulforaphane, which helps with anti-inflammatory actions, and carrots contain carotenoids, which are good for eye health, and ingredients that help with immunity. Sweet pumpkin is rich in beta-carotene and vitamins B, C, and D, helping intestinal activity and proving useful for companion dogs with diarrhea or constipation. When using sweet pumpkin, the inside should be scooped out and steamed to reduce bitterness. The vegetables—sweet pumpkin, carrots, and broccoli—are prepared by steaming them together, and the vegetables must be sufficiently cooked to create a soft texture.

Full Moon Tteokgalbi Cooking Order and Sauce Making

The main cooking process is as follows. First, mix the prepared minced beef with the steamed vegetables. At this time, it is good to adjust the amount of vegetables because it may become mushy due to the moisture in the vegetables. When forming the dough, egg whites and MCT oil are used. MCT oil prevents the ingredients from sticking during cooking and is suitable for use as it has a low digestive burden among fat components. After making the dough into round ball shapes, it undergoes a steaming process.

The sauce (topping) to be placed on top of the tteokgalbi is made by mixing 80ml of water with carob powder, rice flour, and 20g of mashed sweet pumpkin. In particular, when using rice flour, a process of boiling it until sufficiently cooked is necessary to prevent allergies. The full moon-shaped special treat is completed by placing the sauce on top of the finished tteokgalbi as a decoration.

However, the video emphasizes that this tteokgalbi does not possess a perfect nutritional balance sufficient to replace a staple diet. Therefore, rather than trying to balance the nutrition with their regular kibble, it is recommended to feed only a small amount as a snack on special days like holidays.