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Korean Beef Patties (Jang-Sanjeok)

Tender Korean beef patties are simmered in Korean style teriyaki sauce. It’s simply juicy and delicious!

Korean beef patties | MyKoreanKitchen.com

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!

Simmered Meat Patties in Teriyaki like sauce - Jangsanjeok2

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.)

Simmered Meat Patties in Teriyaki like sauce - Jangsanjeok3

2. Pre heat a frying pan on high heat. When it is heated enough, add some cooking oil (I used rice bran oil).Simmered Meat Patties in Teriyaki like sauce - Jangsanjeok43. 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!)

Korean Beef Patties

Korean beef patty recipe
4.5 from 2 votes
Print Pin Rate
Course: Side dishes
Cuisine: Korean
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 385kcal
Author: Sue | My Korean Kitchen

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

Calories: 385kcal | Carbohydrates: 11g | Protein: 22g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 1123mg | Potassium: 426mg | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 2.2mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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16 thoughts on “Korean Beef Patties (Jang-Sanjeok)”

  1. 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!.

  2. 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!

  3. ‘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.

  4. 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.

  5. 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.

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