Tteokgalbi
Grilled short rib patties
떡갈비: minced beef and pork rib patties, grilled and glazed with sweet soy
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the patties
- 14 oz beef minceabout 20% fat
- 7 oz pork mince
- 2 tbsp soy sauce
- 1 tbsp sugar
- 3 tbsp Asian pear or applefinely grated
- 4 cloves garlicfinely grated
- 2 spring onionsvery finely chopped
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seedslightly crushed
- ¼ tsp black pepper
- 1 tbsp vegetable oil
For the glaze
- 2 tbsp soy sauce
- 2 tbsp honey or rice syrup
- 2 tbsp water
- 1 clove garlicfinely grated
To serve
- 1 tbsp pine nuts (optional)chopped
- 8 lettuce leaves (optional)
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Method
0/8 doneStep 1: Put 14 oz beef mince and 7 oz pork mince on a board and chop through them with a heavy knife for a couple of minutes, folding and chopping again. This loosens the mince and gives a finer, springier patty.
3 minStep 2: Tip the meat into a bowl with 2 tbsp soy sauce, 1 tbsp sugar, 3 tbsp Asian pear or apple, 4 cloves garlic, 2 spring onions, 1 tbsp toasted sesame oil, 1 tbsp toasted sesame seeds and ¼ tsp black pepper.
Step 3: Mix with your hand, then pick up the mixture and throw it back into the bowl 20 to 30 times. Common mistake: just stirring it together. Without this kneading and slapping the patties crumble when you turn them; the mix is ready when it feels sticky and clings to your fingers.
5 minStep 4: Divide into 8 portions. Shape each into a flat oval patty about 1.5 cm thick, and press a shallow dip into the centre with your thumb so it stays flat as it shrinks. Chill on a plate for 15 minutes to firm up.
20 minStep 5: Mix 2 tbsp soy sauce, 2 tbsp honey or rice syrup, 2 tbsp water and 1 clove garlic in a small bowl.
Step 6: Heat 1 tbsp vegetable oil in a large frying pan or griddle over a medium heat. Fry the patties for 4 minutes, until well browned underneath, then turn and fry for 3 to 4 minutes more.
8 minStep 7: Lower the heat, brush the tops with glaze, turn and brush again. Cook for 2 to 3 minutes, turning every 30 seconds, until the glaze is sticky and shiny but not burnt. The centre should reach 160°F/160 °F, with no pink left.
3 minStep 8: Rest the patties for 3 minutes, scatter with 1 tbsp pine nuts and serve with rice and 8 lettuce leaves for wrapping.
3 min
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 31 g
- Carbs
- 14 g
- Fat
- 28 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tteokgalbi take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
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