The Korean BBQ Dish You’ve Never Heard Of

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be just as flavorful.

marinade

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade marinade

Homemade marinades can be more cost-effective and healthier.

Butcher the Short Rib: Using a sharp paring knife, remove the bones from the short rib. Trim off any excess fat or meat from the bone and save it. Cut meat into smaller pieces and process in a food processor until it forms a tacky mince with visible fat marbling.

Make the Marinade: In a bowl, whisk together soy sauce, brown sugar, honey, ginger, garlic, mirin, sesame oil, and black pepper until smooth. Reserve 1 tbsp of the marinade for glazing later.

Prepare the Patty Mixture: In a large bowl, combine the lean ground beef, short rib mince, salt, full marinade (minus the reserved tbsp), egg, and panko breadcrumbs. Mix thoroughly until uniform. Cover and refrigerate for at least 4 hours.

Shape the Patties: On a silpat or parchment-lined tray, use a ring mold to shape 150g patties. Ideal weight per patty: 120–160g.

Cook the Tteok Galbi: Heat a non-stick pan over medium-high. Add a little neutral oil. Sear patties on both sides until well caramelized. Drain excess fat from the pan, then add the reserved marinade and reduce until syrupy, flipping patties to coat in the glaze.

Plate & Serve: Serve over a bed of steamed rice, top with a glazed Tteok Galbi patty, a handful of shredded cabbage, and drizzle with goma dare.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens