Korean Thanksgiving holiday “chusuk (추석)” is coming nest week on October 4th. Chusuk is one of the biggest and most important holiday in Korea. Family members from near and far come together to share food and stories and to give thanks to their ancestors. Many Koreans visit their hometowns to spend quality time with their family, as well as spend time with friends. The holidays also provide a good opportunity to enjoy traditional cultural experiences throughout Korea.
Chusuk celebrates bountiful harvest, which means there would be feasts everywhere you go. There are many different Chusuk food and this easy tteok-galbi (Korean beef short ribs patties) is one of them. It takes some time and effort to make the tteok-galbi traditionally. However I have developed very easy way to make it; broil them in the oven! It is quick and effortless and anyone can make without sacrificing the authentic flavor.
You will need help from the modern machinery to make the job even easier. I highly suggest to process the beef short rib meat in the food processor instead of using ground beef. Ground beef won’t give the ideal texture that authentic tteok-galbi has. Traditionally you had to pound the meat with knife to chop and soften the meat. But food processor makes the job so much easier and faster. You don’t want to process the meat too finely, either.
You will need to add sweet rice flour, sauteed onion, garlic, nuts and all the flavors in to the meat. Then beat the mixture in a mixer such as a kitchenaid. By beating the meat, it creates more stickiness to the texture which can hold patties together. You can knead the mixture with your hand if you don’t have the mixer. But it will take some elbow grease and you will get a quite of work out on your arm.
Form the mixture into patties and lay on a greased baking sheet. You will want to broil these patties in the oven about 6″ below the heat source for 4-5 minutes. Flip to the other side and broil again for another 4 minutes. Every oven heat setting is different, therefore watch carefully so you don’t burn them.
While the patties are getting ready, you will need to make the soy honey glaze. Soy sauce, honey, and sesame oil are all it takes.
As soon as the patties are done, brush the glaze over them, both sides. The glaze will not only season the meat perfectly, it also adds beautiful shine to the surface. Gorgeous!
Finely chopped pine nuts (or walnuts) will make classic presentation on these beautiful tteok-galbi.
You will love the texture. It is chewy yet soft, and so flavorful! Ground beef won’t give you the same taste as hand processed short rib meats. I hope you can try out this amazing Korean chusuk food, Ttek-galbi, at your home to celebrate the bountiful harvest together.
Have a happy feast and share lots of joy with your loved ones.
Easy Tteok-galbi (Korean short ribs patties)
- 1-1/4 lb Beef Short rib meat
- 1/2 onion minced
- 2 cloves garlic minced
- 1/2 teaspoon ginger puree
- 3 tablespoons finely chopped pine nuts or walnuts
- 4 tablespoons sweet rice flour
- 1 tablespoon honey
- 2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 tablespoon mirin or sweet rice wine
- 1 teaspoon sesame oil
- 2 tablespoon finely chopped pine nuts or walnuts for garnish
For the glaze:
- 2 tablespoon soy sauce
- 3 tablespoon honey
- 1 tablespoon sesame oil
- 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 timea until they become somewhat finely chopped.
- Transfer the meat into the mixer with a paddle attachment. Add the sauted onion, garlic, ginger, nuts, sweet rice flour, honey, soy sauce, salt, mirin, 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.