Juicy Tteokgalbi (Grilled Minced Rib Patties)
Traditional grilled tteokgalbi made juicy by mixing equal parts ground beef and ground pork.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special main dish mixes beef with fatty pork in equal parts so it stays juicy without becoming dry. Finely mincing Cheongyang chili peppers and vegetables removes any gamey odor and cuts through richness, and covering the pan over low heat is key to cooking it through to the center. Not overly seasoned and pleasantly sweet, it is perfect for holiday feasts or as a side dish for children.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Ground beef300 g
- Ground pork300 g
- Onion1/2 (small)
- White part of large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)2
- Potato starch (or flour)3 tbsp
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Sugar2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1/2 tsp
- Pear juice (or sugar /1/2 tbsp)2 tbsp
- Toasted sesame oil2 tbsp
- Ground toasted sesame seeds2 tbsp
- Ground black pepper1/2 tsp
- To add tenderness and moisture, prepare ground pork that has fat mixed in.
- Use the white part of the large green onion, which is free of sticky sap.
- To remove unwanted odors from the beef and pork, press firmly with cheesecloth or paper towels to thoroughly absorb the blood.
- You can use flour or glutinous rice flour instead of potato starch in the meat mixture, and adjust the amount of flour by checking how well the mixture holds together.
- If you do not have pear juice, you can substitute 1 tbsp of corn syrup (mulyeot) or 1/2 tbsp of sugar.
- You can freeze leftover patties between parchment paper so they do not overlap, making them easy to take out and grill whenever you like.
Steps
Thoroughly remove the blood to get rid of any gameiness in the beef and pork.
Press firmly with cheesecloth or paper towels.
Mince the vegetables
Finely mince the onion, large green onion, and Cheongyang chili pepper as finely as possible.
If the pieces are large, the patties will not hold together firmly and will easily break apart.
Mix the meat dough
Add the meat and all the seasonings, then mix evenly.
I also added 3 tbsp of potato starch to help the mixture bind, but flour or glutinous rice flour also works well.
While kneading, if the mixture comes together nicely, you do not necessarily have to add all 3 tbsp of starch.
I added a little pear juice to make it tender, but if you do not have it, you can add 1 tbsp of corn syrup (mulyeot) or 1/2 tbsp of sugar.
Shape the patties
Knead thoroughly, then shape into large patties.
You can make them square or round according to your preference, or shape them into small bite-sized pieces.
Shaped to about 8 cm in diameter and 1.5 cm thick, this made 12 patties.
If you place leftover patties between parchment paper so they do not overlap and freeze them, it is very convenient to take them out and grill them anytime.
Grill the patties
Because pork is included, I grilled them without adding oil.
The patties are thick, so cover with a lid over the lowest heat and grill both sides until browned; at the end, press with a fork, and if clear juices come out rather than blood, they are fully cooked.
If the surface is browned but you feel the inside is not cooked through, add 3 to 4 tbsp of water and cook them covered as if braising so they cook through to the center.
Ppunwife's tips
- If the vegetable pieces are large, the patties will not hold together firmly and will break apart easily, so mince the onion, large green onion, and Cheongyang chili pepper as finely as possible.
- At the end, press with a fork; if clear juices come out rather than blood, they are fully cooked.
- If the surface is browned but the inside is not cooked through, add 3 to 4 tbsp of water and cook as if braising so they cook through to the center.
FAQ
Can I use a different flour instead of potato starch in the meat mixture?
You can easily replace the potato starch used for binding with all-purpose flour or glutinous rice flour. Check the texture of the mixture, and if it holds together well, you can adjust and not use the entire amount.
What should I do if the outside is browned but the inside is undercooked?
Add about 3 to 4 tbsp of water to the pan, cover with a lid, and cook as if braising so the steam cooks the patties through to the center.
How should I store leftover tteokgalbi patties?
Layer the shaped patties between parchment paper so they do not touch one another, and freeze them. This makes it convenient to take out and grill whenever needed.
What can I substitute if I don't have pear juice for the meat mixture?
If you do not have pear juice, you can add 1 tbsp of corn syrup (mulyeot) or half a tablespoon of sugar to provide sweetness and tenderness instead.
