Korean Grilled Tteokgalbi Patties
Quick answer
Ground beef and ground pork are combined in a two-to-one ratio with finely diced onion (squeezed dry), soy sauce, sugar, minced garlic, sesame oil, and breadcrumbs, then...
What makes this special
- Precise ratios in Tteokgalbi-gui create tender meat patties with a savory, lightly sweet glaze.
- 2:1 beef-to-pork ratio and 3-plus minutes of kneading build cohesion that holds the patty shape
- Medium-heat sear for 4 minutes then low heat for 3-4 more minutes caramelizes outside while sealing juices
Key ingredients
Core cooking flow
- 1 Finely dice 80 g onion, then press it lightly in a cloth or by hand to remove extra moisture.
- 2 Combine 400 g ground beef and 200 g ground pork with the onion, 2 tablespoon...
- 3 Knead the mixture in one direction for at least 3 minutes until it turns sticky and elastic.
Ground beef and ground pork are combined in a two-to-one ratio with finely diced onion (squeezed dry), soy sauce, sugar, minced garlic, sesame oil, and breadcrumbs, then kneaded for at least three minutes until the mixture develops a sticky, elastic consistency. Thick oval patties are seared four minutes per side on medium heat, then finished on low for three to four more minutes, resulting in a caramelized exterior and a moist center. The blend of beef and pork creates a more layered flavor than either meat alone - the beef brings depth while the pork adds fat and smoothness. These patties hold up well at room temperature, making them a staple for Korean lunch boxes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely dice 80 g onion, then press it lightly in a cloth or by hand to remove extra moisture.
Leave it just damp, because wet onion can loosen the meat mixture and make the patties crack.
- 2Season
Combine 400 g ground beef and 200 g ground pork with the onion, 2 tablespoons soy sauce, 1 tablespoon sugar, garlic, sesame oil, and breadcrumbs. Mix first with your fingertips so the seasoning spreads evenly before kneading.
- 3Prep
Knead the mixture in one direction for at least 3 minutes until it turns sticky and elastic.
When it clings slightly to your hands and looks smooth, divide it into 4 portions and shape thick oval patties.
- 4Control
Add 1 tablespoon cooking oil to a pan and heat it over medium heat.
Place the patties in the pan and leave them still for 4 minutes on the first side, until a browned crust forms.
- 5Heat
Turn each patty only once and cook the other side for another 4 minutes.
Do not press with a spatula, because that pushes out juices; only tidy the edges gently if the shape spreads.
- 6Finish
Lower the heat and cook for 3-4 more minutes so the center finishes gently.
When the middle feels firm and springy and the juices look clear, rest the patties briefly before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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