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.
Tips for Making the Best Tteokgalbi
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.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.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.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.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.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.Brush with marinade while cooking:
Lightly brushing the patties with leftover marinade during cooking adds extra moisture and a glossy finish.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
- 500g beef short ribs or ground beef – Choose rib meat for a tender and flavorful patty or lean ground beef for a simpler option.
- 2 tbsp soy sauce – This savory ingredient is key to the marinade, adding richness and depth.
- 1 tbsp sesame oil – Adds a nutty aroma and flavor, which is characteristic of Korean dishes.
- 1 tbsp sugar (or honey) – Balances the savory flavors with a touch of sweetness.
- 1 tbsp minced garlic – A fundamental flavor enhancer in Korean cuisine.
- ½ small onion, finely chopped – Provides a mild sweetness and moisture to the meat.
- 2 tbsp finely chopped green onions – Adds freshness and a mild sharpness to the dish.
- 1 tbsp toasted sesame seeds – For garnish, these seeds add a delightful crunch and nutty flavor.
- Salt and pepper to taste – Season to your preference for added flavor.
Step-by-Step Instructions
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.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.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.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.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.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.
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.
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