Enjoy the tender, juicy, and lightly smoky flavors of tteokgalbi—a beloved Korean dish that brings a festive touch to any meal!
What is Tteokgalbi
Tteokgalbi (떡갈비), also known as Korean beef patties, is a savory, tender, and lightly sweet dish that embodies the essence of Korean cuisine. Once reserved for royalty, it has become a beloved treat for special occasions and festive gatherings. Each soft, juicy, and slightly smoky bite delivers a perfect blend of flavors, making any meal feel like a celebration, especially when paired with a variety of banchan (Korean side dishes).
Originally, it was prepared by carefully removing meat from beef short ribs, mincing it, marinating it, and reattaching the meat back onto the bones—primarily for presentation. While this traditional method creates an authentic and deeply flavorful dish, it’s both expensive and time-consuming.
To make it more accessible, many Korean home cooks have adopted a simpler approach, using ground beef, pork, or a combination of both. They shape the mixture into burger-style patties, making the dish more approachable for everyday cooking.
Why You Should Try This Recipe
This recipe offers an easy and delicious way to enjoy the rich, restaurant-quality flavors of tteokgalbi without the hassle of traditional preparation. With its tender, soft texture, it’s a crowd-pleaser for all ages—perfect for young children, older adults, and everyone in between. It’s a dish that brings people together, one flavorful bite at a time, and I can’t wait for you to give it a try!
My Best Tips
Beef vs. Pork: Choosing the Right Blend – Many Korean recipes blend minced beef and pork to balance flavors and maintain moisture, as pork adds the necessary fattiness to prevent dryness. However, I prefer using 100% ground beef for its clean, straightforward flavor. To ensure juiciness, I recommend opting for ground beef with a higher fat content, avoiding lean or extra-lean options.
Enhancing Flavor: Simmer and Sauce – To maximize the flavor of your patties, gently simmer them in the sauce, allowing the rich flavors to soak in. If you’re grilling over a charcoal BBQ, take it up a notch by brushing the sauce over the patties regularly as they cook. This layering of sauce not only enhances the taste but also adds a deliciously caramelized glaze for the perfect bite every time.
Wrap and Relish: Lettuce and Ssamjang Delight – For a mouthwatering twist, wrap your patty in crisp, fresh lettuce and top it with a dollop of ssamjang (Korean BBQ dipping sauce). This simple yet flavorful combo delivers a smoky, barbecue-like flavor that’s irresistibly bold and satisfying—you’ll love every bite!
Ingredients
Main
- 500g/ 17.6 ounces ground beef with high fat content
- 40g/ 1.4 ounces green onion, white part only, thinly sliced
- 1/4 cup water
- Cooking oil (e.g., rice bran oil, canola oil, etc)
Tteokgalbi Sauce
- 2 Tbsp soy sauce, regular (I used kikkoman brand)
- 2 Tbsp dark brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp honey
- 1 Tbsp mirin (rice wine, sweet)
- 1 Tbsp sesame oil
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Garnish
- crushed pine nuts or sesame seeds
- green onion or chives, thinly sliced
* 1 Tbsp = 15 ml, 1 cup = 250 ml
** If you want to learn about Korean ingredients, check my essential Korean ingredients list.
How To Make Tteokgalbi
1. Combine all the tteokgalbi sauce ingredients in a bowl and give it a good mix until everything’s well blended.
2. In a medium-sized bowl, combine the ground beef with the sliced green onion. Slowly add the tteokgalbi sauce, mixing thoroughly after each addition. Be careful not to add all the sauce at once, as this can make the meat too wet and hard to shape.
Aim to have about 1/3 cup of sauce remaining to set aside for later. This reserved sauce will play a key role in the final steps, where it will be used to baste and glaze the patties as they cook. Once mixed, cover the bowl and refrigerate for 30 minutes.
3. Divide the meat into four equal portions and shape each into a ball. Alternatively, you can create smaller, bite-sized portions if you prefer. Gently press each ball to flatten it into a patty.
4. Preheat the skillet and add a moderate amount of cooking oil. Place the patties in the skillet and cook over medium heat for 1-2 minutes on each side. (I cooked all four patties at the same time in a 26-inch skillet.) Then, add water and continue cooking until it reduces by half, being cautious of oil splashes. I used a mesh splatter screen, which was very helpful.
Alternatively, lightly brush the grill grates with oil beforehand to prevent sticking and enhance flavor, then grill the patties on a preheated BBQ at medium heat for 2-3 minutes on each side. During the final minutes, brush the patties with the reserved sauce for a savory glaze.
5. Pour the remaining beef sauce over the patties with a spoon then into the skillet. Flip the patty and continue cooking until fully cooked, turning it a couple of times to prevent overcooking. It may take about 10 minutes in total to cook the patty thoroughly.
6. Serve the juicy patty and, for a delightful garnish, add a handful of freshly chopped green onions or chives. Alternatively, sprinkle a bit of ground pine nuts or sesame seeds to elevate the dish.
Pair it with a warm bowl of steamed rice and an array of flavorful Korean side dishes, such as kimchi, for a comforting and satisfying meal. (Korean side dishes featured in the photo below include Korean macaroni salad, radish kimchi, roasted seaweed, white kimchi, lettuce, and ssamjang.) Enjoy!
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Tteokgalbi (Korean Beef Patties)
Ingredients
Main
- 500 g ground beef with high fat content (17.6 ounces)
- 40 g green onion , white part only, thinly sliced (1.4 ounces)
- 1/4 cup water
- cooking oil (e.g., rice bran oil, canola oil, etc)
Tteokgalbi Sauce
- 2 Tbsp soy sauce , regular (I used Kikkoman brand)
- 2 Tbsp dark brown sugar
- 1 Tbsp minced garlic
- 1 Tbsp honey
- 1 Tbsp mirin (rice wine, sweet)
- 1 Tbsp sesame oil
- 1 tsp minced ginger
- 1/8 tsp ground black pepper
Garnish (Your Choice)
- pine nuts , crushed
- sesame seeds , crushed
- green onion , thinly sliced
- chives , thinly sliced
Instructions
- Combine all the tteokgalbi sauce ingredients in a bowl and give it a good mix until everything’s well blended.
- In a medium-sized bowl, combine the ground beef with the sliced green onion. Slowly add the tteokgalbi sauce, mixing thoroughly after each addition. Be careful not to add all the sauce at once, as this can make the meat too wet and hard to shape. Aim to have about 1/3 cup of sauce remaining to set aside for later. This reserved sauce will play a key role in the final steps, where it will be used to baste and glaze the patties as they cook. Once mixed, cover the bowl and refrigerate for 30 minutes.
- Divide the meat into four equal portions and shape each into a ball. Alternatively, you can create smaller, bite-sized portions if you prefer. Gently press each ball to flatten it into a patty.
- Preheat the skillet and add a moderate amount of cooking oil. Place the patties in the skillet and cook over medium heat for 1-2 minutes on each side. (I cooked all four patties at the same time in a 26-inch skillet.) Then, add water and continue cooking until it reduces by half, being cautious of oil splashes. I used a mesh splatter screen, which was very helpful. Alternatively, lightly brush the grill grates with oil beforehand to prevent sticking and enhance flavor, then grill the patties on a preheated BBQ at medium heat for 2-3 minutes on each side. During the final minutes, brush the patties with the reserved sauce for a savory glaze.
- Pour the remaining beef sauce over the patties with a spoon then into the skillet. Flip the patty and continue cooking until fully cooked, turning it a couple of times to prevent overcooking. It may take about 10 minutes in total to cook the patty thoroughly.
- Serve the juicy patty and, for a delightful garnish, add a handful of freshly chopped green onions or chives. Alternatively, sprinkle a bit of ground pine nuts or sesame seeds to elevate the dish. Pair it with a warm bowl of steamed rice and an array of flavorful Korean side dishes, such as kimchi, for a comforting and satisfying meal. (Korean side dishes featured in the photo below include Korean macaroni salad, radish kimchi, roasted seaweed, white kimchi, lettuce, and ssamjang.) Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- If you want to learn about Korean ingredients, check my essential Korean ingredients list.
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.
