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4.5 from 2 votes

Korean Beef Patties

Korean beef patty recipe
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side dishes
Cuisine: Korean
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: 0.6% | Vitamin C: 3.2% | Calcium: 3.5% | Iron: 12.2%