Tteokgalbi is a classic Korean dish that was once served to royalty, and it’s easy to see why. These juicy, pan-fried patties made from a mixture of ground beef and pork are tender, flavorful, and coated in a glossy soy-honey glaze that pairs perfectly with a bowl of warm rice.
Etymology of Tteokgalbi
The word tteokgalbi (떡갈비) is a combination of two Korean words:
- “Tteok” (떡): rice cake
- “Galbi” (갈비): rib
Traditionally, the meat for tteokgalbi was scraped from short ribs, minced finely, and pounded in a way similar to how rice cakes are made — hence the reference to “tteok.” The name reflects the dish’s original preparation method, which mimicked the dense, chewy texture of rice cakes while preserving the deep flavor of grilled ribs.
Note
Tteokgalbi is supposed to be thin and flat (think of fast food burger patties). You can make them thicker like I did, but note that this will increase the cooking time, and you’ll need to use a meat thermometer to make sure it’s cooked all the way through.
Tteokgalbi (Korean Glazed Meat Patties)
Ingredients
Main Ingredients
For the marinade
For the glaze
Instructions
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Mix the meat
In a large bowl, combine the ground beef and pork.
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Add the marinade
Add all the marinade ingredients to the bowl and knead the mixture thoroughly. This step is important! Kneading helps the proteins bind, which gives the patties their signature firm, bouncy texture and ensures every bite is full of flavor.
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Shape the patties
Form the mixture into round, flattened patties, about the size and thickness of a burger. Press down slightly in the center to help them cook evenly. Avoid making them too thick, as this can lengthen the cooking time.
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Cook the patties
Preheat a skillet over medium-low heat. Add the cooking oil, then pan-fry the patties for about 3 minutes per side, or until nicely browned and nearly cooked through. Timing may vary depending on thickness.
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Glaze and finish
In a small bowl, mix together the glaze ingredients. Pour the glaze into the pan with the patties, flipping them frequently to coat all sides. Continue cooking until the glaze reduces and the patties turn dark brown and glossy. If your patties are on the thicker side, check that the internal temperature reaches 160°F (71°C) for safety.
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Serve
Garnish with sesame seeds and serve hot with a bowl of steamed rice, and perhaps some kimchi or pickled radish on the side.
