These fancy beef patties are called tteokgalbi, literally translated to rice cake ribs. But don’t expect any rice cakes in the dish. The name comes from the way the minced meat is kneaded and shaped as rice cakes are made in Korea.
Tteokgalbi is made with beef short rib meat. The meat is separated from the bones, finely minced and then marinated. The marinated meat can be attached back to the rib bones before being cooked. Here, I simply shaped them like burger patties.
Beef short ribs are an expensive cut of meat. Substitute with cheaper cut of meat if you want. The meat is traditionally hand-minced, but you can use a meat grinder or food processor instead. It’s also very common to use ground beef (or pork, or a combination) to make tteokgalbi.
These tasty, tender patties can be broiled, grilled or pan-fried. They will be great for your summer grilling as well!
About 1.5 kilogram beef short ribs (or 1 kilogram boneless beef chuck or brisket)
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons honey
2 tablespoons rice wine (or Mirin)
3 tablespoons grated Korean/Asian pear (or apple) grated
1/2 medium onion, finely chopped
3 scallions, finely chopped
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoons sesame oil
1/4 teaspoon black pepper
Soak the ribs in cold water for 20 to 30 minutes to remove some blood. Drain.
Trim excess fat. Remove the meat as much as possible from the bones. Keep the meat in the freezer for about an hour.
Grind the meat using a meat grinder or a food processor. If mincing by hand, thinly slice the meat, cut the slices into thin strips, and then cut crosswise into small pieces. Mince the meat by rocking the blade back and forth into the smallest pieces possible.
Mix all marinade ingredients well.
Add the marinade to the meat, and then mix very well. Knead the meat until it becomes a bit sticky, 2 to 3 minutes. Marinate the meat for at least 2 hours (overnight for best results).
Shape the meat, pressing tightly your palms, into round or oval patties.
Set the oven to broil and preheat. Lay the meat in a broil pan and place it on the top rack of the oven, usually about 15 centimeters below the broiler. Cook for 4 to 5 minutes. Carefully flip them over and cook for an additional 3 -4 minutes until nicely charred. You can also grill over a charcoal or gas grill. Grill over medium to medium-high, turning only once, 2―3 minutes on each side.
For more recipes visit www.koreanbapsang.com.
By Ro Hyo-sun