Korean , Beef , Ground Beef
Best for: A celebratory grill dish that eats like a steakhouse burger’s Korean cousin.
Tteokgalbi began as a royal-court way to serve galbi meat off the bone: minced short rib meat seasoned like galbi, shaped into soft patties, and grilled with a sweet soy glaze. The patties stay tender and juicy, with a lacquered surface and gentle chew that gives the dish its name (tteok means rice cake).
Grill: Direct medium heat; about 375°F. Equipment: Grill, bowl, small saucepan, tongs or wide spatula, thermometer.
Ingredients
Chill: 30 minutes. Rest: 5 minutes. Total: 1 hour 12 minutes.
Patties and glaze
- 1 1/2 lb ground beef (or finely minced beef short rib meat)
- 1/4 cup soy sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon honey
- 2 tablespoons Asian pear juice or grated pear
- 2 tablespoons toasted sesame oil
- 3 garlic cloves, minced
- 2 tablespoons finely chopped scallions, plus more for serving
- 1/2 teaspoon black pepper
To finish
- 1 tablespoon neutral oil, for the grate
- 1 tablespoon toasted pine nuts (optional)
- 12 lettuce leaves, for serving
Directions
Combine the soy sauce, brown sugar, honey, pear juice, sesame oil, garlic, scallions, and black pepper. Pour half over the ground beef and mix gently with your hands until just combined; reserve the other half for the glaze.
Divide the mixture into 8 portions and shape each into an oval patty about 3/4 inch thick, pressing a shallow dimple into the center of each. Chill for 30 minutes to firm up.
Pour the reserved marinade into a small saucepan, bring it to a boil, and simmer for 2 minutes into a glaze. Heat the grill to about 375°F direct heat and oil the grate.
Grill the patties for 4–5 minutes per side, until cooked through to 160°F, brushing with the glaze during the last 2 minutes so it turns glossy without burning.
Rest the patties for 5 minutes so the juices settle.
Serve on lettuce leaves or a platter, finished with the pine nuts and extra scallions.
Grilling tip: Mix the meat just until the seasonings disappear — overworking makes tteokgalbi dense instead of tender.
