###### Abstract  
This study investigates the physicochemical and storage characteristics of Tteokgalbi treated with various concentrations of _Boesenbergia pandurata_ (Roxb.) powder (BP). BP is constituted mainly of carbohydrates (77.9%), possesses free-radical scavenging activity due to the presence of polyphenol and flavonoids, and is slightly acidic (pH 5.99). Five Tteokgalbi samples were treated with 0 (CON), 0.5% (B1), 1.0% (B2), or 2.0% (B3) of BP or 0.05% of ascorbic acid (REF). Compared to CON, BP-treated Tteokgalbi demonstrated significantly higher carbohydrate content and water-holding capacity and decreased cooking loss (%). BP-treated Tteokgalbi had significantly altered Hunter color properties, with decreased L* and increased b* values. Additionally, BP treatment significantly changed the textural properties by increasing the hardness (B3) and chewiness (B2 and B3) and decreasing the springiness (B3) of Tteokgalbi. Owing to the increased total polyphenol and flavonoid content, BP addition significantly enhanced the DPPH and ABTS radical scavenging activities of Tteokgalbi during vacuum-packed cold storage (0-14 days) at 5 *C. BP-treated Tteokgalbi maintained a higher pH compared to CON, and BP-treatment significantly suppressed 2-thiobarbituric acid, volatile basic nitrogen, and total microbial count during the cold storage period (7 and 14 days). Therefore, BP is a natural, edible antioxidant that may be applied to Tteokgalbi. B 2022122425202220  
of synthetic antioxidants. For example, the consumption of polyphenols (i.e., ellagic acid, quercetin, myricetin, and kaempfer) may alleviate pathological cellular responses in mammals [7], in addition to their innate antioxidative capacities. _Boesenbergia pandurata_ (Roxb. ), also known as _Boesenbergia rotunda_ or fingerroot, is a culinary herb that grows in the tropical rainforests of Southeast Asia. _Boesenbergia pandurata_ (Roxb.) is generally compared to ginger (_Zingiber officinal_) because of the similarity in classification under identical _Zingiberaceae_ families. Both _Boesenbergia pandurata_ (Roxb.) and _Zingiber officinal_ have antioxidative and antimicrobial properties, and _Boesenbergia pandurata_ (Roxb.) has superior antimicrobial activities by suppressing the growth of _Staphylococcus aureus_ and _Bacillus cereus_[8]. _Boesenbergia pandurata_ (Roxb.) is traditionally used as a folk nutraceutical component in Korea, Thailand, China, and Myanmar [9]. Recently, novel biological functions of _Boesenbergia pandurata_ (Roxb.) have been intensively studied, and this has revealed that in addition to its antioxidative properties [8] it has protective effects against weight gain [10] and acute inflammation [11], as well as bacterial [12] and viral infections [13]. The biological functions of _Boesenbergia pandurata_ (Roxb.) may be due to innate specific components such as panduratatin A, alpinetin, cardamonin, pinostrobin, pinocembrin, quercetin, naringin, and kaempfer [14; 15]. Therefore, _Boesenbergia pandurata_ (Roxb.) is a strong natural antioxidant candidate to meet the new demand for ESG management in the food industry. Tteokgalbi is a traditional meat-based Korean royal court dish. Tteokgalbi is a compound word from \"tteok\" (meaning rice cake) and \"galbi\" (meaning rib). The overall manufacturing process, texture, and appearance of Tteokgalbi are similar to those of rice cakes. As with other meat-based products, such as sausages and processed ham, the addition of antioxidants is key to its storage. In the food industry, artificial preservatives, such as nitrite and nitrate, are widely used to maintain the physicochemical properties and lengthen the storage periods of meat products [16]. However, the consumption of artificial preservatives may increase the chances of carcinogenic and/or mutagenic effects in humans [16; 17]. By increasing consumer awareness of the side effects of artificial preservatives in meat products, the food industry is seeking to replace artificial preservatives with natural components [18].