Korean Grilled Short Rib Patty Rice Bowl
Minced short-rib meat is seasoned with soy sauce, pear juice, and sesame oil, shaped into flat patties, and pan-seared until a caramelized crust forms on both sides. The exterior turns sweet and slightly charred while the interior stays moist and full of juice. Sauteed onion and green onion are added to sharpen the meat's savory depth and bring a fragrant note. Placed over hot rice with a spoonful of the pan sauce, the patty's sweetness melds with the warm grains for a quickly disappearing bowl.
Adjust Servings
Instructions
- 1
Slice onion thinly and chop green onion.
- 2
Pan-sear tteokgalbi on both sides until browned, then slice bite-size.
- 3
In the same pan, cook onion and garlic, then reduce soy sauce and syrup.
- 4
Return patties and stir for 2 more minutes to coat with sauce.
- 5
Fry eggs to a soft sunny-side texture.
- 6
Top rice with tteokgalbi and sauce, then finish with egg, scallion, and sesame oil.
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