Tteokgalbi (Korean Beef Patties)
Tender Korean short rib patties brushed with a soy-honey glaze. A festive tteokgalbi recipe that’s easy enough to make at home.
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.
Nutrition
Calories: 276kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 1344mg | Potassium: 229mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg