Tteokgalbi (Korean Grilled Beef Short Rib Patties)
Why this recipe works
- Balanced marinade: Soy sauce, mirin, pear, garlic and sesame oil create a rounded sweet-savoury seasoning without needing a long marinade.
- Juicy centre, browned exterior: Mixing the beef until tacky helps the patties hold together, while medium-high heat gives them a well-browned surface.
- Easy to serve: The patties work equally well with rice as a main dish or wrapped in lettuce for a more hands-on Korean-style meal.
Get the most out of this recipe
Authenticity notes
- Patties with short rib flavour: Tteokgalbi is recognisable for turning seasoned short rib into shaped patties rather than serving the ribs whole.
- Grill or pan: A barbecue grill gives a smoky edge, but a hot frying pan is a practical home method that still develops good browning.
- Serve with rice and leaves: Steamed rice and lettuce leaves keep the rich, sweet-savoury beef balanced and make the patties easy to wrap and eat.
Ingredient notes
- Use firm ripe pear: A ripe but firm pear grates cleanly and adds gentle sweetness; an overripe pear can make the mixture too wet.
- Short rib stays juicy: Boneless short rib has enough fat to keep the patties moist as they brown. Very lean beef can give a drier result.
- Mirin changes the balance: Replacing mirin with extra soy sauce makes the seasoning less sweet and more savoury, so taste the mixture carefully before cooking.
Common mistakes
- Not mixing enough: Stop only when the beef mixture feels slightly tacky. This helps the patties bind and reduces the chance of cracking.
- Letting the sugars catch: Pear, mirin and brown sugar brown quickly, so lower the heat or move the patties to a cooler area if the surface darkens too fast.
- Drying out the patties: Cook the patties until piping hot in the centre, then rest briefly rather than leaving them on the heat longer than needed.
Make-ahead tips
- Shape before cooking: The patties can be shaped and covered in the fridge before cooking, which also helps them firm up.
- Freeze leftovers: Cooked patties freeze well once cooled. Defrost overnight in the fridge before reheating.
- Reheat gently: Warm leftovers in a lightly oiled frying pan over medium heat until piping hot, turning so they heat evenly without drying out.
Equipment you'll need
Ingredients
Instructions
- Peel and core the pear, then grate it into a mixing bowl. Finely grate the garlic into the bowl and thinly slice the spring onions.
- Add the light soy sauce, mirin, brown sugar, sesame oil, fine sea salt and black pepper, then stir until the sugar dissolves. Add the beef and mix thoroughly until the mixture feels slightly tacky and holds together.
- Shape into 8 oval patties, pressing firmly so they are compact and about 1.5 cm thick. Cover and marinate in the fridge for 20 minutes to let the flavours settle.
- Heat a grill or a large frying pan over medium-high heat and brush lightly with the vegetable oil. Cook the patties for 3 to 4 minutes per side until well browned and cooked through, lowering the heat if the sugars start to catch.
- Rest the patties for 3 minutes, then sprinkle with the roasted sesame seeds. Serve hot, ideally with steamed rice and lettuce leaves for wrapping.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Mixing until the meat turns tacky helps the patties hold together and stay juicy on the grill.
- If you are cooking on a barbecue grill, keep a cooler zone so you can move the patties away from direct heat if they brown too quickly.
- Food safety: make sure the patties are cooked all the way through and piping hot in the centre before serving.
Substitutions
- Replace mirin with the same amount of light soy sauce for a less sweet, more savoury seasoning.
- Replace pear with the same amount of grated apple for a similar tenderising effect and gentle sweetness.
- Replace roasted sesame seeds with a small extra drizzle of sesame oil for aroma if you do not have seeds.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a lightly oiled frying pan over medium heat for 3 to 5 minutes, turning, until piping hot; or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (30min active)
- Difficulty: Medium
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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