Prepare ground pork and beef in a 2:1 ratio or as preferred. Mix thoroughly.

Add soy sauce, sugar, salt, minced garlic, minced green onion, sesame oil, and black pepper to the meat mixture.

Knead the meat mixture for at least 5 minutes until it becomes sticky and smooth.

Divide the meat mixture into portions matching the number of shrimp.

Peel the shrimp, leaving the tail intact for presentation.

Season the shrimp with mirin, salt, and black pepper. Let it marinate briefly.

Make shallow cuts on the shrimp's belly to prevent curling during cooking.

Coat the shrimp lightly with flour or a preferred alternative like bean powder.

Flatten a portion of the meat mixture and wrap it around the shrimp, leaving the tail exposed.

Heat oil in a pan over low heat and place the shrimp tteokgalbi in the pan.

Roll the tteokgalbi in the oil to coat and cook evenly. Cover the pan with a lid.

Cook for 15-20 minutes, turning occasionally. Shrimp should turn red and firm when done.