Tteok-galbi (glazed short rib patties)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 440 minMedium
Tteok-galbi began as a royal court dish: tender short rib meat chopped finely, seasoned like galbi and pressed back into neat patties, said to be shaped like rice cakes (tteok), which gave it its name. There is no rice cake in it. Minced beef mixed with a little pork gives the same juicy result at home. Knead the mixture until sticky so the patties hold together, and cook them gently: the sugar in the seasoning burns easily. Brush on the glaze at the end for a lacquered finish.
Ingredients
- Beef mince (not too lean)300 g
- Pork mince200 g
- Asian pear or apple, grated and squeezed3 tbsp
- Onion, finely grated and squeezed1/4
- Green onion, finely chopped2 tbsp
- Soy sauce2.5 tbsp
- Dark brown sugar1.5 tbsp
- Mirin or rice wine1 tbsp
- Garlic, minced1 tbsp
- Ginger, grated1/2 tsp
- Sesame oil1 tbsp
- Glutinous rice flour or cornflour2 tbsp
- Black pepper1/4 tsp
- Neutral oil1 tbsp
- Soy sauce (for glaze)1 tbsp
- Honey (for glaze)
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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