Tteokgalbi (Korean Beef Patties)

Two tteokgalbi on a rectangular plate placed on a wooden bench.

5 from 2 votes

Tteokgalbi (Korean Beef Patties)

Tteokgalbi (Korean beef patties) are savory, tender, and lightly sweet, offering a perfect taste of Korea in every bite. Take a bite and experience a true Korean classic!

Prep Time10

Cook Time10

Marinatation30

Total Time50

Course: Main

Cuisine: Korean

Keyword: korean beef patties, tteokgalbi

Servings:

Calories: 406kcal

Author: Sue Pressey

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. Try to pour just enough to season the mixture evenly, leaving about one-third of the sauce behind. You'll use the reserved sauce later 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