Korean Tteok Galbi (Short Rib Patties)
Ingredientsfor 2
480
Cal
38g
Protein
12g
Carbs
30g
Fat
- 12 lbs flanken-cut short ribs, meat removed from bone and minced
- 22 tablespoons soy sauce
- 31 tablespoon sesame oil
- 41 tablespoon sugar
- 52 tablespoons sake
- 64 cloves garlic, minced
- 71/2 Asian pear, grated
- 81 green onion, minced
- 91/2 teaspoon black pepper
- 101 tablespoon toasted sesame seeds
- 11Oil for grilling
- 12Steamed rice and lettuce for serving
Instructions
- 1
Mix the minced short rib meat with soy sauce, sesame oil, sugar, sake, garlic, grated pear, green onion, and black pepper. Knead the mixture with your hands for 3 minutes until it becomes sticky and holds together — the protein must be fully developed for the patties to hold shape.
- 2
Divide into 8 equal portions. Shape each into flat oval patties about 1/2 inch thick and 3 inches long. Traditional tteok galbi are shaped to resemble a flattened piece of rice cake (tteok).
- 3
Brush a grill pan or outdoor grill with oil and heat to high. Grill patties for 3–4 minutes per side until deeply caramelized and cooked through. The edges should char slightly and the surface should be lacquered and shiny from the caramelized sugars in the marinade.
- 4
Sprinkle sesame seeds over the finished patties. Rest 2 minutes before serving.
- 5
Serve with steamed rice and lettuce leaves for wrapping. Tteok galbi originated as royal court food in Joseon-era Korea — the short rib meat was minced to allow the elderly and young royals to enjoy it without difficulty chewing.