Korean Grilled Patty Skewers
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Wrapped around a wooden skewer rather than served as a free-standing patty, this tteokgalbi mixture needs far more grip than the plated kind.
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A little starch and more than 3 minutes of kneading give it that, and skewers soaked in water for 10 minutes scorch less. Tteokbokki sauce or ketchup alongside makes it a street-stall snack.
Ingredients
Instructions
- 1
Finely mince 80 g onion and 40 g green onion, then press them with paper towels until they feel damp but not wet.
Soak 8 wooden skewers in water for 10 minutes, then drain them before shaping.
- 2
Put 250 g ground beef, 200 g ground pork, and the minced vegetables in a bowl.
Add 2 tablespoons soy sauce, 1 tablespoon sugar, garlic, sesame oil, black pepper, and starch, spreading the seasonings evenly before kneading.
- 3
Knead the mixture in one direction for at least 3 minutes with your hand or a spatula.
Stop when it turns glossy, tacky, and clings to the side of the bowl, then divide it into 8 equal portions.
- 4
Wet your hands and press each portion around a skewer, shaping it into an even oval patty.
Keep the thickness consistent from center to edges so the outside does not burn before the center cooks.
- 5
Preheat a pan or grill over medium heat, then place the skewers on it and cook for 3-4 minutes per side.
Flip only when the surface is browned and the edges feel set, not soft.
- 6
Lower the heat and cook for 2 more minutes.
Check that the center of the thickest skewer is cooked through, then serve immediately.
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