Easy Tteokgalbi (Korean Beef Patties)
Learn how to make tteokgalbi, Korean short rib patties that are savory, tender, and brushed with a glossy soy-honey glaze. Once a royal dish, this festive recipe is now a favorite for holidays, special occasions, or even a weeknight meal.
As a child, tteokgalbi was one of the dishes that made my heart race with excitement. To me, it felt like a Korean take on hamburger steak—but with flavors all its own.
At wedding banquets or birthday feasts, I always searched the table for those glossy short rib patties. I didn’t realize then that this was once considered royal cuisine, but today tteokgalbi is a beloved dish found everywhere in Korea, from family kitchens to restaurants.
Traditionally, tteokgalbi is made by mincing short rib meat and knead until it’s sticky and chewy. I often mix in a little ground sirloin for cost savings and extra texture, and I love this version so much that I included it in my cookbook, Korean Cooking Favorites.
In restaurants, tteokgalbi is typically grilled over a wire mesh on open flame, giving it a smoky depth similar to Korean BBQ dishes like galbi (grilled short ribs). At home, the closest method is broiling, which sears the patties under high heat for a similar flavor. That’s the approach I’ll guide you through in this recipe.
Ingredients & Key Flavor Notes
Beef short ribs (or with sirloin): Authentic tteokgalbi is made by hand-chopping short rib meat until it turns sticky and chewy. Do not substitute ground beef, as it lacks the proper texture and flavor. I often blend in sirloin—it balances cost while giving a firmer bite.
Sweet rice flour (chapssal-garu): The essential binder. Unlike regular flour, it gives the patties their signature chewy consistency.
Yujang glaze (soy sauce, honey, sesame oil): My recipe’s key difference. Brushed on while the patties are hot, this glaze deepens the flavor and gives them a glossy, banquet-worthy finish.
Pine nuts or walnuts: A garnish rooted in royal court tradition. Finely minced and sprinkled on top, they add elegance and a delicate nutty contrast.
Step-by-Step: How to Make Tteokgalbi
Prep the beef. Hand-chop or lightly pulse short rib meat in a food processor. Leave small pieces visible—this is what creates the sticky-chewy texture that makes tteokgalbi unique.
Build flavor and structure. Add sweet rice flour and sautéed onion for sweetness. Then Knead or beat the mixture in a stand mixer until it binds together—this step is crucial for patties that hold their shape.
Shape the patties. Form into small, evenly flattened rounds. Consistent size ensures even cooking and helps the glaze coat beautifully.
Cook under high heat. Broil the patties in the oven to mimic the smoky flavor of grilling over open flame. Watch closely—short rib meat cooks fast and can over-brown.
Make the yujang glaze. Meanwhile, mix soy sauce, honey, and sesame oil in a small bowl.
Glaze while hot. Once the patties come out, immediately brush both sides with the yujang glaze. This locks in flavor and gives them the glossy finish that makes tteokgalbi so special.
Garnish and serve. Sprinkle finely chopped pine nuts or walnuts on top. Serve with steamed rice and a spread of banchan for a complete Korean meal
These beef patties capture the essence of Korean tradition in an easy, shareable form. Pair them with festive dishes like galbi jjim for a celebratory spread that always impresses.
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Tteokgalbi (Korean Beef Patties)
Ingredients
- 1-1/4 lb (570 g) beef short rib meat or sirloin, fat trimmed
- 1/2 (about 75 g) onion, minced
- 2 cloves garlic, minced
- 1/2 tsp (2 g) ginger paste
- 3 tbsp (25 g) finely chopped pine nuts or walnuts
- 4 tbsp (30 g) sweet rice flour (chapssal-garu)
- 1 tbsp (15 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1/2 tsp (3 g) salt
- 1 tbsp (15 ml) sweet rice wine (mirim)
- 1 tsp (5 ml) sesame oil
- 2 tbsp (15 g) finely chopped pine nuts or walnuts, for garnish
For yujang glaze:
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 g) honey
- 1 tbsp (15 ml) sesame oil
Instructions
- Saute the onion with a little amount of oil until soft. Set aside to cool.
- Preheat the oven to broil setting and place a rack about 6-inch below the heat source.
- Put rib meat into the food processor and pulse a few time until they become somewhat finely chopped.
- Transfer the meat into the mixer with a paddle attachment. Add the sauteed onion, garlic, ginger, nuts, sweet rice flour, honey, soy sauce, salt, sweet rice wine, and sesame oil; mix with a spoon then beat them well on medium speed, about 3-4 minutes.
- From into patties and place on a greased baking sheet. Broil the patties about 4-5 minutes on each side. Watch carefully to not to burn them.
- Meanwhile, make the glaze by mixing soy sauce, honey, and the sesame oil.
- When the patties are ready, brush the glaze over the patties when they are hot. Transfer the patties onto a serving platter and sprinkle with finely chopped nuts on the top. Serve warm with rice.
Fantastic. I used sirloin and it was great.
look like delicious….
These sound like the perfect dinner! Have a happy thanksgiving!