Tteok – Galbi Recipe

Prepare and chop meat

Trim short rib meat of large silver skin pieces and excess gristle. Chill meat until cold (30–60 minutes) to make chopping easier. With a sharp knife, finely mince or roughly chop the beef into very small pieces (or pulse briefly in a food processor in 5–6 short bursts—do not puree). If using pork shoulder, chop and combine with beef so final mixture is homogenous.

Mix base

In a large bowl combine the chopped beef and pork with chopped spring onion, minced garlic, minced ginger, egg, potato starch, salt, black pepper, and 1 tablespoon sesame oil. Using clean hands or a spatula, mix firmly for 2–3 minutes until the mixture becomes slightly sticky and cohesive. This develops binding and a nice texture for forming patties.

Portion and form

Divide the meat mixture into 8 equal portions (serving size below). Wet hands with cold water and shape each portion into a rectangular or oval patty roughly 10 cm (4 in) long and 1.5–2 cm (1/2–3/4 in) thick. Press a shallow indentation along the center of each patty to help even cooking. Place shaped patties on a tray lined with parchment and chill for 20–30 minutes to firm up.

Make glaze

While patties chill, whisk together soy sauce, brown sugar (or honey), mirin, water, and grated Asian pear until sugar mostly dissolves. Stir in 1 teaspoon sesame oil, toasted sesame seeds, and 1/4 teaspoon black pepper. Taste and adjust sweetness or salt—glaze should be glossy and balanced sweet-salty.

Reserve and reduce (optional)

Reserve about 3 tablespoons of the glaze unheated for brushing while cooking. If you prefer a thicker glaze to finish, simmer remaining glaze in a small saucepan for 4–6 minutes over medium-low heat until slightly reduced and syrupy. Cool to warm before using.

Preheat pan or grill

Heat a heavy skillet or grill pan over medium-high heat. Add neutral oil and let it heat until shimmering. If using a charcoal or gas grill, preheat to medium-high (about 200–220°C / 400–430°F).

Sear patties

Add patties without crowding (work in batches if necessary). Sear 3–4 minutes on the first side until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Reduce heat to medium or move to an indirect spot if browning too quickly. Internal target temperature is 71°C (160°F) for mixed beef/pork; slightly lower (65–68°C) is acceptable for all-beef depending on preference.

Brush with glaze

During the last 2 minutes of cooking, brush one or two thin coats of the reserved glaze on each patty, flipping once and allowing the glaze to caramelize briefly (30–60 seconds per side). If using reduced glaze, brush more sparingly to avoid burning. Add a small pat of butter in the final 30 seconds for a glossy finish, if desired.

Transfer patties to a platter and let rest 3–5 minutes. Spoon any remaining warm glaze over the patties and garnish with toasted sesame seeds and microgreens or sliced spring onion. Serve hot with steamed rice, ssam (lettuce wraps), or as part of a larger Korean meal.