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Authentic tteokgalbi Korean beef patties with glossy sweet soy glaze

Tteokgalbi (Korean Beef Patties)

Blonde Kimchi
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Authentic tteokgalbi: Juicy Korean beef patties made with a traditional beef-pork blend and glazed in a sweet soy sauce. These tender Korean hamburger steak patties are ready in just 30 minutes, with a secret steaming step that keeps them unbelievably moist inside.
Servings 2 people
Calories 860

Ingredients

  • 300 g ground meat beef 60% and pork 40% mix
  • 1/4 stalk green onion
  • 1/4 onion
  • 1 tbsp minced garlic
  • 1 tbsp glutinous rice flour can be substituted with potato starch
  • 2 tbsp soy sauce Korean jin ganjang
  • 1 tbsp oyster sauce
  • 1.5 tbsp sugar
  • 1 tbsp cooking wine mirin
  • 1 tbsp sesame oil
  • 10 turns black pepper
  • 4 tbsp cooking oil
Sauce
  • 4 tbsp water
  • 1.5 tbsp soy sauce Korean jin ganjang
  • 1 tbsp sugar
  • 1 tbsp corn syrup or rice syrup or honey

Equipment

Method

  1. Season the ground meat with soy sauce, oyster sauce, sugar, cooking wine, sesame oil, pepper, and minced garlic.
    Ground beef and pork blend being seasoned with soy sauce and garlic for tteokgalbi
  2. Put the green onion and onion in a chopper and grind until finely minced. You can also chop them by hand with a knife.
    Add them to the meat.
    👉 [Check Ninja chopper that I love]
    Minced daepa green onion and onion in a food chopper for Korean beef patties
  3. Add the glutinous rice flour to the seasoned ground meat and mix well.
    Glutinous rice flour being added to seasoned tteokgalbi meat mixture
  4. Divide the meat into 4 equal portions and shape each into a round patty. Be sure to knead and slap the meat firmly between both hands.
    💡 This is the key to a truly delicious tteokgalbi. Check out the cooking video in this blog post to see exactly how it's done.
    Hands slapping and kneading tteokgalbi patties to build texture
  5. In a small bowl, combine the soy sauce, sugar, corn syrup, and water to prepare the glaze for later.
    Sweet soy glaze being poured over pan-fried tteokgalbi
  6. Heat oil in a pan and place the tteokgalbi in.
    Cook over medium heat, pressing down gently, and brown both sides.
    Four shaped tteokgalbi patties arranged before pan-frying
  7. Once both sides are golden brown, add 4 tbsp of water, cover with a lid, and steam until the meat is fully cooked through. This step is what makes the inside juicy and tender.
    👉 [Check the wok pan to make meat juicy]
    Tteokgalbi patties steaming under a covered lid with water added
  8. Once the meat is fully cooked, pour in the prepared sauce and reduce over medium heat. Keep spooning the sauce over the tteokgalbi as it thickens and glazes the patties  and it's done!
    Be careful not to reduce the sauce too much, as it can become too salty, so taste as you go.
  9. Enjoy Ttoekglabi with rice!
    Authentic tteokgalbi Korean beef patties with glossy sweet soy glaze

Nutrition

Calories 860kcal | Carbohydrates 39g | Protein 30g | Fat 66g | Saturated Fat 15g | Polyunsaturated Fat 12g | Monounsaturated Fat 34g | Trans Fat 2g | Cholesterol 107mg | Sodium 2212mg | Potassium 588mg | Fiber 2g | Sugar 27g | Vitamin A 43IU | Vitamin C 3mg | Calcium 73mg | Iron 4mg

Notes

Be careful not to reduce the sauce too much, as it can become too salty, so taste as you go.
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