Tteokgalbi Recipe – Korean Grilled Short Rib Patties

Tteokgalbi (떡갈비) is a traditional Korean dish that dates back to the royal courts of the Joseon Dynasty. The dish gets its name from its resemblance to tteok (rice cakes) in shape and galbi (short ribs) in flavor. Unlike regular grilled ribs, Tteokgalbi is made by finely mincing or grinding rib meat, marinating it in a flavorful sauce, and shaping it into oval patties before grilling.

What makes Tteokgalbi special is the balance of sweet, savory, and smoky flavors. The marinade typically includes soy sauce, garlic, sugar, and sesame oil, which enhances the meat’s natural umami while creating a delicious caramelized crust when grilled. Today, Tteokgalbi is enjoyed across Korea, often at family gatherings, special celebrations, or even casual barbecues.

What Is Tteokgalbi? A Royal Korean Dish Explained

If you’ve ever craved galbi (Korean grilled short ribs) but wished it were easier to eat—no bones, no mess—tteokgalbi (떡갈비) is the answer. This luxurious yet approachable dish was born in the royal kitchens of the Józŏn Dynasty (1392–1910), where chefs sculpted succulent beef short ribs into elegant, oval-shaped patties that resembled tteok (rice cakes) but delivered the deep, umami-rich flavor of galbi.

The name itself is a playful nod:

• Tteok (떡) = rice cake (shape)
• Galbi (갈비) = short ribs (flavor)

Unlike traditional galbi, which requires careful bone removal during eating, tteokgalbi is boneless, making it perfect for family dinners, Korean BBQ nights, or even meal prep. It’s a dish that bridges Korea’s royal past and modern street-food culture, proving that gourmet flavors don’t have to be complicated.

Tips for Making the Best Tteokgalbi

1. Use freshly minced beef:
   While ground beef works fine, freshly minced short rib meat offers better texture and richer flavor. Make sure the meat has some fat for extra juiciness.

2. Marinate for at least 30 minutes:
   Allowing the meat to sit in the marinade helps it absorb the flavors deeply. For best results, marinate it for up to 2 hours.

3. Finely chop or grate vegetables:
   Finely chopped onions and green onions blend seamlessly with the meat, enhancing both flavor and texture. Grated pear can be added for extra sweetness and tenderness.

4. Shape evenly-sized patties:
   Make sure the patties are of equal size and thickness to ensure even cooking. Keeping them about ½ inch thick helps retain moisture.

5. Don’t overcook:
   Overcooking can dry out the patties. Cook them on medium heat until they are golden brown and slightly caramelized on the outside but still juicy inside.

6. Grill for extra smokiness:
   While pan-frying works well, grilling over charcoal or on a barbecue adds a delicious smoky flavor that elevates the dish.

7. Brush with marinade while cooking:
   Lightly brushing the patties with leftover marinade during cooking adds extra moisture and a glossy finish.

8. Serve with lettuce wraps:
   For a more authentic Korean experience, serve Tteokgalbi with fresh lettuce leaves, perilla leaves, and ssamjang (Korean dipping sauce).

Ingredients for Tteokgalbi

Makes about 6 patties (serves 3–4)

Meat

• 500g (1.1 lb) beef short rib meat, boneless and minced
  Shortcut: use 80/20 ground beef for easy prep and good juiciness.

Marinade / Mix-ins

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1½ tbsp sugar or honey (adjust to taste)
• 1 tbsp minced garlic (about 3–4 cloves)
• ½ small onion, grated or very finely minced (grating blends better)
• 2 tbsp chopped green onions
• ½ tsp black pepper
• Toasted sesame seeds, for garnish

Optional (but very common in Korean cooking):

• 1–2 tbsp grated Korean pear (or apple) for tenderness + subtle sweetness
• 1 tsp grated ginger for extra warmth and depth

Step-by-Step Instructions

1. Prepare the Meat:
   If using beef short ribs, carefully remove the meat from the bone and finely mince it. Alternatively, you can use ground beef for a simpler preparation. Make sure the meat has a bit of fat to ensure the patties stay juicy.

2. Make the Marinade:
   In a large bowl, combine the soy sauce, sesame oil, sugar (or honey), minced garlic, finely chopped onion, and green onions. Stir the mixture until the sugar dissolves and all ingredients are well incorporated.

3. Mix the Meat and Marinade:
   Add the minced or ground beef to the marinade. Use your hands or a spoon to mix everything together thoroughly. Make sure the meat is well-coated with the marinade. For best results, let the mixture sit in the fridge for at least 30 minutes to allow the flavors to meld.

4. Shape the Patties:
   After marinating, divide the mixture into small portions (about 6-8 portions, depending on desired patty size). Roll each portion into a ball, then flatten it into an oval-shaped patty, about ½ inch thick.

5. Cook the Patties:
   Heat a grill, pan, or griddle over medium heat. If using a frying pan, you can add a small amount of oil. Place the patties on the cooking surface and cook them for about 3-4 minutes on each side, or until they are golden brown and fully cooked through.

6. Garnish and Serve:
   Once the patties are cooked, sprinkle toasted sesame seeds on top for an added crunch and nutty flavor. Serve your Tteokgalbi with steamed rice, kimchi, and a side of fresh vegetables.

Tips for Perfect, Juicy Tteokgalbi Every Time

1. Double-Mince for Supreme Tenderness

Mincing raw ribs (rather than using pre-ground beef) creates patties with a ham-like, velvety texture. Pre-ground beef, though convenient, sometimes emulsifies into rubber under high heat, losing the distinct short rib flavor.

2. Grate a Pear for Tenderizers & Sweetness

This traditional Korean technique isn’t just lore. Pear enzymes break down fibrous meat proteins, tenderizing without marinade camouflage. Even a small pear (grated) makes patties moist without grease overload.

3. Master the Marinade Layering

For each patty, dip and coat in sesame seeds—this double-layer boosts flavor and texture. Control garnish timing for aesthetic Józŏn plating.

4. Medium Heat Preserves Caramelization & Juice

Undershooting heat? Pale, anemic patties. Overshooting? Charred hockey pucks. Ideal searing occurs at 350°F / 177°C—producing golden-brown crusts while sealing in juices.

5. Ssamjang & Lettuce Wraps Elevate Every Bite

Ssamjang (dipping condiment) combines gochujang, doenjang, sesame oil, and honey—mirroring the marinade’s complexity. Offer alongside fresh lettuce leaves for Korean-style wraps with rice, grilled garlic, and optional peppers.

Serving Suggestions

• With Steamed Rice:
  Serve your Tteokgalbi alongside a bowl of steamed white rice to balance the richness of the patties.

• In Lettuce Wraps:
  For an authentic Korean experience, wrap the Tteokgalbi in fresh lettuce or perilla leaves, adding a spoonful of ssamjang (Korean dipping sauce) for extra flavor. You can also include garlic, green peppers, or a slice of grilled onion.

• With Kimchi:
  Pair your Tteokgalbi with traditional Korean side dishes, such as kimchi, for a spicy and tangy contrast that complements the savory patties.

• As a BBQ Dish:
  Grill your Tteokgalbi over charcoal for a smoky flavor, and serve with a variety of other grilled meats, vegetables, and Korean side dishes at a BBQ.

Tips for Extra Flavor

• Add a Grated Pear:
  For extra tenderness and a subtle sweetness, try grating a small Korean pear into the meat mixture. This is a traditional trick that helps to break down the fibers and make the patties even juicier.

• Incorporate Spices:
  If you enjoy a bit of heat, add a pinch of gochugaru (Korean red pepper flakes) or gochujang (Korean chili paste) to the marinade for a spicy kick.

• Use a Cast Iron Skillet:
  For a crisp and caramelized exterior, cook the patties in a hot cast iron skillet. It helps retain heat and creates a beautiful crust on the patties.

• Glaze with Extra Marinade:
  While cooking, brush the patties with some of the leftover marinade for a glossy finish and enhanced flavor.

Storing and Reheating Tteokgalbi

• Storing:
  Once cooked, store any leftover Tteokgalbi in an airtight container in the refrigerator. It will keep for up to 3-4 days.

• Freezing:
  You can freeze the patties before or after cooking. To freeze before cooking, shape the patties, place them on a baking sheet, and freeze for 1-2 hours until firm. Transfer to a freezer-safe container or bag and store for up to 3 months.

• Reheating:
  To reheat, simply pan-fry the patties over medium heat for a few minutes on each side until warmed through. You can also reheat them in the oven at 350°F (175°C) for 10-15 minutes. If frozen, thaw overnight in the fridge before reheating.

Tteokgalbi Recipe - Korean Grilled Beef Patties

Tteokgalbi (Korean Grilled Beef Patties) is a delicious and savory dish made with finely minced beef, marinated in a flavorful mix of soy sauce, sesame oil, garlic, and a touch of sweetness

 Print Recipe Pin Recipe

Prep: 20 min | Marinating: 30 min | Cook: 12 minu| 
Servings: 4

INGREDIENTS

 

• 500g beef short ribs or ground beef
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar (or honey)
• 1 tbsp minced garlic
• ½ small onion, finely chopped
• 2 tbsp finely chopped green onions
• 1 tbsp toasted sesame seeds (for garnish)
• Salt and pepper to taste

INSTRUCTIONS

 

1. Prepare the Meat: Finely mince the beef short ribs or use ground beef. Make sure there’s some fat to keep the patties juicy.
2. Make the Marinade: In a bowl, mix soy sauce, sesame oil, sugar (or honey), minced garlic, chopped onion, and green onions until well combined.
3. Marinate the Meat: Add the beef to the marinade and mix until the meat is fully coated. Let it marinate for at least 30 minutes in the fridge.
4. Shape the Patties: Divide the mixture into 6-8 equal portions. Roll into balls and then flatten each ball into an oval-shaped patty, about ½ inch thick.
5. Cook the Patties: Heat a pan or grill over medium heat. Cook the patties for 3-4 minutes on each side until golden brown and cooked through.
6. Serve: Garnish with toasted sesame seeds. Serve with steamed rice, lettuce wraps, kimchi, or other Korean side dishes.

Tips:

• Add grated Korean pear for extra tenderness.
• Use a cast iron skillet for a crispy exterior.
• Brush the patties with marinade during cooking for extra flavor.
• Serve with ssamjang (Korean dipping sauce) in lettuce wraps.

Tried this recipe?Let me know how it was!