Tteok-galbi (Korean Grilled Short Rib Patties)

🧂 Ingredients

• 500 g Beef short ribs(Boneless, trimmed of excess fat, and very finely minced or ground. If you can't find pre-minced, you can mince it yourself using a sharp knife or a meat grinder.)
• 100 g Ground pork(Adds moisture and helps bind the patties.)
• 1/2 medium Pear(Asian pear or Korean pear is preferred for its sweetness and tenderizing enzymes. Grated and juice reserved.)
• 4 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
• 2 tbsp Sugar(Brown sugar or honey can be used for a deeper flavor.)
• 2 tbsp Sesame oil(Toasted sesame oil for maximum flavor.)
• 4 cloves Garlic(Minced finely.)
• 1/2 tsp Black pepper(Freshly ground is best.)
• 1 tbsp Optional: Mirin or Rice Wine(Adds depth and helps tenderize.)
• 30 g Pine nuts(Lightly toasted, for garnish and texture.)
• 1 large Optional: Egg white(Helps bind the patties if the mixture feels too loose.)

👨‍🍳 Instructions

1. 1

   Prepare the meat: If not already minced, finely chop the boneless beef short ribs using a sharp knife or pulse in a food processor until very finely ground. In a large bowl, combine the minced beef short ribs with the ground pork. Mix gently to combine.

   ⏱️ 15 minutes
2. 2

   Make the marinade: In a separate small bowl, whisk together the grated pear (including its juice), soy sauce, sugar, toasted sesame oil, minced garlic, black pepper, and optional mirin or rice wine. Pour this marinade over the meat mixture.

   ⏱️ 5 minutes
3. 3

   Combine and marinate: Gently mix the marinade into the meat using your hands until just combined. Be careful not to overwork the mixture, as this can make the patties tough. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pear to tenderize the meat.

   ⏱️ 2+ hours
4. 4

   Form the patties: Once marinated, remove the meat mixture from the refrigerator. If the mixture seems too wet or loose, you can add an egg white to help bind it. Divide the mixture into 4 equal portions. Shape each portion into a flat, oval patty, about 1.5-2 cm (about 3/4 inch) thick. You can use a mold or shape them by hand. Gently press the toasted pine nuts onto the surface of each patty.

   ⏱️ 10 minutes
5. 5

   Cook the Tteok-galbi: Preheat your grill or a grill pan to medium-high heat (approximately 200°C / 400°F). Lightly oil the grill grates or pan to prevent sticking. Place the patties on the hot grill. Cook for about 7-10 minutes per side, or until the patties are nicely browned, caramelized on the outside, and cooked through. The internal temperature should reach 71°C (160°F). Baste with any remaining marinade during the last few minutes of cooking if desired.

   ⏱️ 15-20 minutes
6. 6

   Rest and serve: Once cooked, remove the tteok-galbi from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist patty. Serve hot.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The pear is crucial for tenderizing the meat and adding a subtle sweetness. Asian pears are ideal.
• ✓Avoid overmixing the meat after adding the marinade. Mix just until combined to maintain a tender texture.
• ✓For best results, marinate the meat for at least 2 hours, or even overnight, to allow the flavors to deepen and the meat to become more tender.
• ✓Grilling over charcoal imparts a wonderful smoky flavor, but a grill pan or oven broiler can also be used.
• ✓Ensure the patties are cooked through to a safe internal temperature of 71°C (160°F).

🔄 Variations

• For a more traditional presentation, you can shape the meat around a short rib bone before grilling.
• Add finely chopped kimchi to the meat mixture for a spicy kick.
• Stuff the center of the patties with a small amount of cheese before shaping.

🥗 Nutrition

Per serving