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Grilled tteok-galbi patties with a glossy caramelized surface, plated with lettuce and rice

Tteok

A tteok-galbi recipe for the grilled short rib patties Koreans actually eat at home: how to bind minced rib meat so it grills instead of crumbling.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 500 g / 1.1 lb beef short rib meat, boneless, minced fine
  • 1/4 Asian pear, grated, juice included
  • 1/4 onion, grated and squeezed of excess liquid
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1 tbsp pine nuts, finely chopped
  • 1 tbsp cornstarch or potato starch, for binding
  • 1 tbsp vegetable oil, for the pan or grill grate
  • 2 scallions, thinly sliced, for garnish
  • 1 tsp toasted sesame seeds, for garnish

Method
 

  1. Combine the minced short rib, grated pear, grated onion, garlic, soy sauce, sugar, sesame oil, pepper, pine nuts, and starch in a bowl.
  2. Mix by hand, folding rather than squeezing, just until everything is evenly distributed — about 1 minute. Overworking it toughens the meat.
  3. Divide into 8 portions and shape into oval patties about 1.5 cm / just over half an inch thick, pressing a slight dimple into the center of each so they cook flat instead of doming.
  4. Cover and refrigerate for 20 to 30 minutes. This firms the fat and holds the patties together on the grill.
  5. Heat a grill pan, cast iron pan, or charcoal grill to medium-high and brush lightly with oil.
  6. Cook the patties for 3 to 4 minutes per side, until a deep brown crust forms and the center reaches 71°C / 160°F on a meat thermometer.
  7. Rest for 2 minutes, then scatter with scallions and sesame seeds before serving.