Tteokgalbi (Korean Short Rib Patties)

Method10 steps

1. 1

   Step 1: Choose 3–4 lb bone-in short ribs OR 2 lb boneless chuck/brisket. Trim excess fat, remove short-rib meat from bones if chosen, and retain bones only if using the bone-attachment route. Chill the meat in the freezer about 1 hour so it is easier to finely mince.

   Chill meat about 1 hour for mincing · 60 minUses 3–4 lb beef short ribs, OR 2 lb chuck/brisket below · 2 lb beef chuck OR brisket instead of short ribs

2. 2

   Step 2: If reusing the retained short-rib bones, soak them in cold water 20–30 minutes and drain. Skip this bone step for plain patties or boneless beef.

   Optional bones: soak 20–30 minutes · 30 minUses Retained rib bones, if selected · Cold water to soak retained rib bones, if reusing them

3. 3

   Step 3: Grind the chilled meat in a grinder or food processor; skip the hand-mincing step. Alternatively, for hand mincing, slice thinly, cut into thin strips and cross-cut into small pieces, then continue with step 4.

   Uses Chilled boneless meat

4. 4

   Step 4: Hand-mincing route only: rock the knife back and forth until the beef is very finely minced. Skip if already ground with a machine.

   Uses Hand-cut meat, if hand-mincing route selected

5. 5

   Step 5: Mix all marinade ingredients well.

   Uses 4 tablespoons soy sauce · 2 tablespoons sugar · 2 tablespoons honey · 2 tablespoons rice wine (or Mirin) · 3 tablespoons grated Korean/Asian pear (or apple grated) · 1/2 medium onion (finely chopped) · 3 scallions (finely chopped) · 2 tablespoons minced garlic

6. 6

   Step 6: Mix the prepared marinade into the minced beef and knead 2–3 minutes until slightly sticky. Refrigerate at least 2 hours, preferably overnight.

   Refrigerate at least 2 hours, preferably overnight · 120 minUses Machine-ground beef, if the machine route was selected · Hand-minced meat, only instead of machine-ground · Prepared complete marinade

7. 7

   Step 7: If using the rib bones, dredge the bone in flour.

   Uses Soaked drained rib bones · Flour to coat retained rib bones, as needed

8. 8

   Step 8: For bone attachment only, press the marinated meat around the flour-coated bones in even thickness so it adheres tightly. Skip plain-patty shaping.

   Uses Flour-coated bones, if selected · Marinated minced beef

9. 9

   Step 9: Instead of bone attachment, form the marinated minced beef into round or oval patties of even thickness.

   Uses Marinated minced beef, instead of bone attachment

10. 10

    Step 10: Choose broiling OR grilling. For broiling, preheat and place shaped meat about 6 inches below the broiler; cook 4–5 minutes, carefully flip and cook 3–4 more until charred. For grilling, cook over medium to medium-high heat about 2–3 minutes per side. In either route, continue until the ground-beef centre reaches 71°C (160°F). Garnish with optional chopped pine nuts and serve.

    Uses Bone-shaped beef, if selected · Plain patties, if selected instead · chopped pine nuts for garnish - optional