Korean Grilled Short Rib Patty Rice Bowl
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Grilled tteokgalbi, Korean short rib patties, are cut into bites and returned to the pan with onion in a soy and syrup sauce just long enough to turn glossy.
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The heat goes off while a little sauce still pools in the pan, and that goes over the rice too. A soft fried egg sits on top, its yolk broken and mixed through.
Ingredients
Instructions
- 1
Slice 90 g onion thinly and chop 40 g green onion into small rounds.
Keep 2 bowls of cooked rice hot, and have the eggs ready so the bowl can be assembled while everything is warm.
- 2
Heat a pan over high heat and add 240 g tteokgalbi patties.
Sear briefly on both sides until the surface browns and firms, then remove them. Do not press the patties, or the juices will run out.
- 3
Let the patties rest briefly, then cut them into bite-size pieces.
Lower the same pan to medium heat, add onion and 1 tsp minced garlic, and cook until the onion edges turn translucent and fragrant.
- 4
Add 2 tbsp soy sauce and 1 tbsp oligosaccharide syrup, scraping the pan as they bubble.
Move on when the sauce begins to cling like a light syrup.
- 5
Return the cut tteokgalbi to the pan and toss over medium-low heat for about 2 minutes.
Stop when the sauce clings with a glossy coating. Turn off the heat before it reduces until dry.
- 6
Fry 2 eggs sunny-side up, keeping the yolks soft.
Spoon the tteokgalbi and sauce over the hot rice, place an egg on each bowl, and finish with green onion and 1 tsp sesame oil.
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