Tender Korean beef patties are simmered in Korean style teriyaki sauce. It’s simply juicy and delicious!
Who’s tried Korean beef patties that are simmered in teriyaki sauce? They are so good!
In Korea, we call this dish Jang-sanjeok (장산적).
Jang-sanjeok is broiled meat patties (these are called Seop-Sanjeok, 섭산적) that are simmered in sweet and salty teriyaki sauce. Doesn’t it sound good already?
You can serve these beef patties as a side dish, as a main meal, as a burger patty or at a BBQ. It’s very versatile. In Korea, it is served with steamed rice as a side dish.
Unused beef patties can be frozen for later as well. Hope you give it a try soon!
P.S. If you like this recipe, you might also like to try my Bulgogi (Korean BBQ Beef) recipe.
Ingredients for Korean Beef Patties (Serves 8)
Meat Patties (Makes 8 round patties with a diameter of 9cm)
- 440g beef mince
- 440g pork mince
- 190g tofu, squeeze it in a straining cloth to drain the water
- 6 Tbsp onion, finely chopped
- 2 Tbsp green onion, finely chopped
- 2 Tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
Teriyaki sauce (Mix these in a bowl)
- 6 Tbsp soy sauce
- 6 Tbsp red wine
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 1/2 tsp ginger powder
Optional
- 1 onion, thinly sliced
- 1 stalk green onion, thinly sliced
*1 Tbsp = 15 ml
**You don’t need to use pork mince and / or tofu if you prefer using beef mince solely. Pork mince is often used to add some moisture due to its fat content and tofu is often used as a cheaper filler option.
How to Make Korean Beef Patties
1. Add all the patty ingredients in a large bowl then mix it well. Mold the patty ingredients into a round shape to make patties. (You can store some patties for later use. I normally cook 4 patties at one time. Wrap any unused patties with plastic wrap and put them into an air tight container. Then store them in the freezer until needed.)
2. Pre heat a frying pan on high heat. When it is heated enough, add some cooking oil (I used rice bran oil).
3. Add the patties and cook both sides on high heat for a short while. Then reduce the heat to medium to low and cook the inside of the patty well.
4. In a sauce pan, add the sauce and onion. Stir them around a little bit then add the patties. Simmer them well. (Don’t stack the patties on top of each other. Also, depending on your size of sauce pan, you may need to do portions of the sauce and the onion and repeat the step so as to simmer all required patties. )
5. Serve. (If there is any simmered sauce left, pour it out on top of the patties. It is tastier!)
Ingredients
MEAT PATTIES (MAKES 8 ROUND PATTIES WITH A DIAMETER OF 9CM)
- 440 g beef mince
- 440 g pork mince
- 190 g tofu , squeeze it in a straining cloth to drain the water
- 6 Tbsp onion , finely chopped
- 2 Tbsp green onion , finely chopped
- 2 Tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
TERIYAKI SAUCE (MIX THESE IN A BOWL)
- 6 Tbsp soy sauce
- 6 Tbsp red wine
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 1/2 tsp ginger powder
OPTIONAL
- 1 onion , thinly sliced
- 1 stalk green onion , thinly sliced
Instructions
- Add all the patty ingredients in a large bowl then mix it well. Mold the patty ingredients into a round shape to make patties. (You can store some patties for later use. I normally cook 4 patties at one time. Wrap any unused patties with plastic wrap and put them into an air tight container. Then store them in the freezer until needed.)
- Pre heat a frying pan on high heat. When it is heated enough, add some cooking oil (I used rice bran oil).
- Add the patties and cook both sides on high heat for a short while. Then reduce the heat to medium to low and cook the inside of the patty well.
- In a sauce pan, add the sauce and onion. Stir them around a little bit then add the patties. Simmer them well. (Don’t stack the patties on top of each other. Also, depending on your size of the sauce pan, you may need to do portions of the sauce and the onion and repeat the step so as to simmer all required patties. )
- Serve. (If there is any simmered sauce left, pour it out on top of the patties. It is tastier!)
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I used impossible beef for this and omitted the tofu/pork, but it turned out delicious! Can’t wait to make it again
I just tried the your recipe although for the sauce, I use the mix of beef bulgogi marinade and 1 tbspoon of soy sauce. And add mushroom in the dish.
The beef patty absolutely delicious. My husband and I love it! Thank you for the recipe. It’s truly an enjoyment for us having this kind of recipe! Definitely will cook this again. Thank you!
Hi Sue, Hi, I am a great fan of your recipe. I followed you’re every recipe process on this site, and tried to make them. This Korean beef patties recipe is awesome and very delicious. I just tried making these this evening and everyone loved it! especially my children’s. They even asked for more ?? Especially the sauce! Yummy!.
That’s awesome! Thanks Lindy! 🙂
I just tried making these this morning and everyone loved it! They even asked for more 😉 Especially the sauce! Yummy!
I am glad you and your family loved it so much!
Thank you everyone for your drooling over my pictures! 🙂
Can’t wait to try your recipe…
These remind me of the okara patties I made last year. Your photos look delish!
Hv done tofu mix-in with meat before. I guess it’s all in the seasoning/sauces that makes it korean or chinese or even western.
The patties look so juicilious. You can make mini hamburgers with those patties. Yummy!
‘Tofu’ really? Just kidding. Your site is wonderful- recipes and camera work. Keep up the excellent work. All is well in Gwangyang. We’ve had the Cherry Blossoms and now everything is green! Best wishes to you both.
I agree with Charmaine – the picture of the plated patties (try saying that 10 times fast!) looks absolutely amazing! Sue – have you thought of writing you own cookbook?
*gasp* Is that ground black pepper I see? Most cooks would brand that as a no-no (opposed to freshly cracked whole peppercorns) but I guess convenience trumps all.
You have very good photography skills. 😀
Will have to try making this now that barbecue season is coming soon.
I love the way you plated them! How pretty.
These are one of my favorite side dishes. About the only difference is that after frying them, I dip them in an egg batter (just whipped egg – nothing else added) and fry them a second time.
They look really delicious… and I am sure they are.
That looks really appetissing! I might try is someday 🙂