📝 About This Recipe
Originally a delicacy of the Korean royal court, Tteok-galbi is a masterclass in texture and flavor, featuring hand-minced beef short ribs shaped into succulent patties. The name 'Tteok' refers to rice cakes, as the meat is kneaded until it achieves a chewy, tender consistency reminiscent of traditional rice cakes. Each patty is glazed in a savory-sweet soy marinade and grilled to smoky perfection, offering a luxurious melt-in-your-mouth experience that far surpasses a standard burger.
🥗 Ingredients
Main Ingredients
- 2 lbs Beef Short Ribs (bone-in preferred for flavor, or high-quality chuck)
- 2 tablespoons Sweet Rice Flour (helps with the 'chewy' texture and binding)
- 1 tablespoon Pine Nuts (finely crushed for garnish)
The Royal Marinade
- 4 tablespoons Soy Sauce (use Korean Jin-ganjang for best results)
- 2 tablespoons Brown Sugar (packed)
- 1/4 cup Asian Pear (grated and squeezed for juice; acts as a natural tenderizer)
- 4 cloves Garlic (finely minced)
- 2 stalks Green Onions (white and light green parts only, finely minced)
- 1 tablespoon Toasted Sesame Oil (high quality)
- 1 teaspoon Ginger (freshly grated)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Honey (for the final glaze)
👨🍳 Instructions
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1
Carefully cut the beef meat away from the short rib bones. Reserve the bones if you wish to use them for presentation later by wrapping the meat around them.
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2
Finely mince the beef by hand using a sharp chef's knife. Avoid using a food processor, as hand-mincing preserves the distinct texture and juiciness of the fat and muscle.
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3
In a small bowl, whisk together the soy sauce, brown sugar, pear juice, minced garlic, green onions, sesame oil, ginger, and black pepper until the sugar is dissolved.
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4
Place the minced beef in a large mixing bowl and sprinkle the sweet rice flour over it. Pour in the marinade (reserving about 1 tablespoon for the final glaze).
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5
The most important step: Knead the meat mixture vigorously by hand for at least 5-10 minutes. Throw the meat against the sides of the bowl repeatedly until the texture becomes sticky and paste-like.
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6
Divide the meat into 8 equal portions. Shape them into thick rectangular or oval patties. If using the bones, press the meat firmly around the center of each bone.
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7
Cover the patties and let them rest in the refrigerator for at least 30 minutes. This allows the flavors to meld and the rice flour to hydrate, ensuring the patties don't fall apart.
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8
Heat a heavy-bottomed skillet or cast-iron grill pan over medium-low heat. Lightly oil the surface.
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9
Place the patties on the pan. Cook slowly for 5-7 minutes per side. Because of the sugar content, they can burn easily, so maintain a steady medium-low heat to ensure the inside cooks through while the outside carmelizes.
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10
Mix the reserved tablespoon of marinade with the honey. During the last 2 minutes of cooking, brush this glaze over both sides of the patties for a glossy, professional finish.
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11
Once the patties are firm to the touch and deeply browned (internal temperature of 160°F/71°C), remove them from the heat.
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12
Garnish with crushed pine nuts and a few extra slivers of green onion. Serve immediately while hot and glistening.
💡 Chef's Tips
Hand-mincing the beef is essential; ground beef from a store is often too fine and will result in a mushy texture rather than the traditional 'chewy' bite. If the meat is too sticky to handle, lightly oil your palms before shaping the patties. Don't skip the Asian pear; it contains enzymes (calpain) that break down tough muscle fibers, making the short rib incredibly tender. Cook over medium-low heat—patience is key here to prevent the sugar in the marinade from charring before the center is done. For an extra smoky flavor, you can finish these over a charcoal grill for the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with hot, fluffy purple rice (heukmi-bap) for a beautiful color contrast. Pair with a refreshing Ssammu (pickled radish paper) to cut through the richness of the beef. Accompany with a side of lightly seasoned blanched spinach (Sigeumchi-namul) and spicy Kimchi. Enjoy with a glass of chilled Baekse-ju (Korean glutinous rice-based herb wine). Serve as part of a traditional Korean 'Hanjeongsik' (full course meal) with various small side dishes (Banchan).