Korean Grilled Tteokgalbi Patties
Quick answer
- Total time
- 41 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Ground beef and pork are combined two to one and worked in one direction for more than three minutes, until the mix sticks to the hands and turns smooth; that stickiness gives the thick patties their firm bite.
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The onion is minced fine and pressed lightly, leaving it a little moist rather than wrung dry.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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