Tteokgalbi (Korean Short Rib Patties)

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Serves 4

Tteokgalbi Korean beef patties made with short rib meat is absolutely delicious. A traditional korean street food which is normally sold in meatballs.


  • 3 – 4 pounds beef short ribs (or 2 pounds beef chuck or brisket)


  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons honey
  • 2 tablespoons rice wine (or Mirin)
  • 3 tablespoons grated Korean/Asian pear (or apple) grated
  • 1/2 medium onion, finely chopped
  • 3 scallions, finely chopped
  • 2 tablespoons minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoons sesame oil
  • 1/4 teaspoon black pepper
  • chopped pine nuts for garnish – optional


  1. Trim excess fat. Remove the meat as much as possible from the bones. Keep the meat in the freezer for about an hour.
  2. Soak the ribs in cold water for 20 to 30 minutes to remove some blood. Drain.
  3. Grind the meat using a meat grinder or a food processor. If mincing by hand, thinly slice the meat, cut the slices into thin strips, and then cut crosswise into small pieces.
  4. Mince the meat by rocking the blade back and forth into the smallest pieces.
  5. Mix all marinade ingredients well.
  6. Add the marinade to the meat, and then mix very well. Knead the meat until it becomes a bit sticky, 2 to 3 minutes. Marinate the meat for at least 2 hours (overnight for best results).
  7. If using the rib bones, dredge the bone in flour.
  8. Attach the meat to the bone in even thickness as you’re wrapping the bone with the meat. Press with your palms so the meat is tightly attached to the meat. Otherwise, you can simply make square or oval patties.
  9. Set the oven to broil and preheat. Lay the meat in a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook for 4 to 5 minutes. Carefully flip them over and cook for an additional 3 -4 minutes until nicely charred. You can also grill over a charcoal or gas grill. Grill over medium to medium high, turning only once, 2 – 3 minutes on each side.

Credits to: Hyosun Ro ;