Korean Beef Patties (Jang-Sanjeok)

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 sounds 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 (Make 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 moist 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. Mould 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 portion 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!)

5 from 1 vote

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Korean Beef Patties

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Korean beef patty recipe

Course: Side dishes

Cuisine: Korean

Servings: 8

Calories: 385 kcal

Author: Sue | My Korean Kitchen

Ingredients

MEAT PATTIES (MAKE 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

1. Add all the patty ingredients in a large bowl then mix it well. Mould 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 the sauce pan, you may need to do portion 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!)