Tteokgalbi (Korean Grilled Short Rib Patties)
Easy, Savory, and Not-Too-Sweet Tteokgalbi Packed with Nutrition
We often make this for holidays; it’s savory, not too sweet, and absolutely delicious. Enjoy this nutritious and flavorful Tteokgalbi.
Main Ingredients- 400g Beef for grilling
- 2 Tbsp Pear juice
- 1/2 Onion
- 1 Shiitake mushroom
- 1 White part of a green onion
- 3 Tbsp Soy sauce
- 1 Tbsp Sesame oil
- 1/2 Tbsp Sugar
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- A little Almond powder (for garnish)
Cooking Instructions
Step 1
Prepare the beef for grilling, then finely chop it with a knife or grind it using a food processor (mincer). You can also use pre-ground beef for convenience.
Step 2
Press the ground beef lightly with paper towels to remove any blood. Removing blood prevents any gamey smell and results in a cleaner taste.
Step 3
Add 2 tablespoons of pear juice to the beef and let it marinate for about 10 minutes until it becomes tender. The natural sugars and enzymes in the pear juice will help tenderize the meat.
Step 4
Wash and finely mince the green onion, onion, and shiitake mushroom. Finely minced vegetables will blend better with the Tteokgalbi mixture and create a smoother texture.
Step 5
Lightly oil a pan and sauté the minced vegetables over medium-low heat until their moisture has evaporated. Sautéing the vegetables enhances their flavor and deepens the taste of the Tteokgalbi.
Step 6
Spread the sautéed vegetables on a plate and let them cool completely. Adding them while hot could cook the meat prematurely.
Step 7
To the drained beef, add 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1/2 tablespoon of sugar, 1 tablespoon of minced garlic, and a pinch of black pepper. Knead the mixture thoroughly with your hands until it becomes sticky and forms a cohesive dough. Kneading well until the ingredients are well combined is crucial.
Step 8
Add the sautéed and cooled vegetables to the meat mixture and knead again until all ingredients are evenly incorporated, completing the Tteokgalbi mixture. If the mixture is too sticky, you can lightly use some flour as a binder.
Step 9
Take portions of the finished mixture, roll them into balls between your palms, and then flatten them slightly into a patty shape. Pressing them gently helps them cook evenly.
Step 10
Shape the Tteokgalbi like this. We will refine the shape once more while grilling, as they might lose their form slightly during cooking.
Step 11
Heat a generous amount of oil in a pan over medium-low heat. Place the Tteokgalbi patties in the pan and cook until golden brown on both sides. Be careful not to cook over high heat, as the outside might burn before the inside is cooked.
Step 12
Once the Tteokgalbi is partially cooked, use tongs to flip them and cook the sides as well, ensuring all surfaces are evenly browned. This method ensures all parts cook beautifully.
Step 13
Transfer the well-cooked Tteokgalbi to paper towels or a wire rack to drain off excess oil. This keeps the savory flavor while reducing greasiness.
Step 14
Arrange the finished Tteokgalbi attractively on a plate. For a more elegant presentation, finely grind almonds in a blender and sprinkle them over the top. Peanut powder or pine nut powder can also be used for a delightful garnish.
Step 15
The resulting Tteokgalbi is moist and tender on the inside, with a perfectly savory crust on the outside. It’s incredibly delicious, not too sweet, and wonderfully savory. You must try making it!
