Tteokgalbi (Korean Braised Short Rib Patties)
Tteokgalbi (Korean Braised Short Rib Patties)
Ingredients
For the Tteokgalbi Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 3 green onions, white parts finely chopped, green parts reserved for garnish
- 4 cloves garlic, minced
- 1/2 onion, small, finely chopped
- 1 tablespoon gochujang
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For the Glaze
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For Cooking and Garnish
- 2 tablespoons cooking oil, neutral oil like vegetable or canola
- 2 green onions, finely chopped, green parts only, for garnish
Instructions
- 1
Finely chop the white parts of the green onions, mince the garlic, and finely chop the onion. In a large mixing bowl, combine the chopped white parts of the green onions, minced garlic, and chopped onion.
⏱️ 5 min
- 2
To the bowl with the aromatics, add the gochujang, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined to form the seasoning base.
⏱️ 3 min
- 3
Add the ground beef to the bowl. Sprinkle the cornstarch over the beef and aromatic mixture. Wearing gloves, thoroughly knead the meat mixture by hand for 5-7 minutes until all ingredients are well incorporated and the mixture becomes cohesive and slightly sticky.
⏱️ 7 min
- 4
Take portions of the meat mixture (about 1/4 cup each) and form them into small, flat, round patties, approximately 1/2 inch thick. You should get about 12-14 patties.
⏱️ 5 min
- 5
In a small bowl, whisk together all the glaze ingredients: 3 tablespoons of soy sauce, brown sugar, 1 tablespoon of mirin, 1 teaspoon of sesame oil, and 1 minced garlic clove. Set aside.
⏱️ 2 min
- 6
Heat cooking oil in a large non-stick pan or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully place the formed patties into the hot pan, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 1 min
- 7
Sear the patties for 3-4 minutes per side, until they are nicely browned and a crust has formed. Flip the patties to cook the other side.
⏱️ 8 min
- 8
Once both sides are browned, reduce the heat to medium-low. Pour the prepared glaze over the patties in the pan, ensuring they are well coated. Allow the patties to simmer in the glaze, turning occasionally, for another 5-7 minutes, or until the glaze has thickened and coats the patties beautifully, and the patties are cooked through.
⏱️ 7 min
- 9
Remove the Tteokgalbi from the pan. Arrange on a serving platter and garnish generously with the fresh finely chopped green parts of the green onions. Serve immediately, traditionally with rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tteokgalbi (Korean Braised Short Rib Patties)
For the Tteokgalbi Patties
- 1 1/2 pounds ground beef, 80/20 lean
- 3 green onions, white parts finely chopped, green parts reserved for garnish
- 4 cloves garlic, minced
- 1/2 onion, small, finely chopped
- 1 tablespoon gochujang
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
For the Glaze
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 clove garlic, minced
For Cooking and Garnish
- 2 tablespoons cooking oil, neutral oil like vegetable or canola
- 2 green onions, finely chopped, green parts only, for garnish
Instructions
- 1
Finely chop the white parts of the green onions, mince the garlic, and finely chop the onion. In a large mixing bowl, combine the chopped white parts of the green onions, minced garlic, and chopped onion.
⏱️ 5 min - 2
To the bowl with the aromatics, add the gochujang, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and black pepper. Mix thoroughly until all ingredients are well combined to form the seasoning base.
⏱️ 3 min - 3
Add the ground beef to the bowl. Sprinkle the cornstarch over the beef and aromatic mixture. Wearing gloves, thoroughly knead the meat mixture by hand for 5-7 minutes until all ingredients are well incorporated and the mixture becomes cohesive and slightly sticky.
⏱️ 7 min - 4
Take portions of the meat mixture (about 1/4 cup each) and form them into small, flat, round patties, approximately 1/2 inch thick. You should get about 12-14 patties.
⏱️ 5 min - 5
In a small bowl, whisk together all the glaze ingredients: 3 tablespoons of soy sauce, brown sugar, 1 tablespoon of mirin, 1 teaspoon of sesame oil, and 1 minced garlic clove. Set aside.
⏱️ 2 min - 6
Heat cooking oil in a large non-stick pan or cast-iron skillet over medium-high heat. Once the oil is shimmering, carefully place the formed patties into the hot pan, ensuring not to overcrowd it. You may need to cook in batches.
⏱️ 1 min - 7
Sear the patties for 3-4 minutes per side, until they are nicely browned and a crust has formed. Flip the patties to cook the other side.
⏱️ 8 min - 8
Once both sides are browned, reduce the heat to medium-low. Pour the prepared glaze over the patties in the pan, ensuring they are well coated. Allow the patties to simmer in the glaze, turning occasionally, for another 5-7 minutes, or until the glaze has thickened and coats the patties beautifully, and the patties are cooked through.
⏱️ 7 min - 9
Remove the Tteokgalbi from the pan. Arrange on a serving platter and garnish generously with the fresh finely chopped green parts of the green onions. Serve immediately, traditionally with rice.
⏱️ 2 min