Entree: North Korea – North Korean Mountain Cuisine – 떡갈비 ➤ Tteokgalbi (Grilled seasoned minced short rib patties glazed with a sweet-savory sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 20 min

Total 57 min

Ingredients

- 1.5 lb (680 g) beef short ribs, meat removed and finely minced (approx. usable weight)
- 4 oz (115 g) pork shoulder, finely minced (optional for added juiciness)
- 1/2 cup (60 g) yellow onion, grated or finely pureed
- 1/4 cup (60 g) grated Asian pear (or apple)
- 2 cloves garlic, minced (about 2 tsp/6 g)
- 1 tsp (5 g) grated fresh ginger
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin or rice wine
- 2 tbsp (30 g) brown sugar or honey
- 1 tbsp (15 ml) sesame oil
- 1/4 tsp (1 g) ground black pepper
- 1 egg white (for binding)
- 1/4 cup (30 g) panko breadcrumbs (optional, for easier shaping)
- 2 tbsp (30 ml) vegetable oil for grilling or pan-searing
Glaze
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) honey or brown sugar
- 1 tbsp (15 ml) sesame oil
Garnish and serving
- 2 tbsp (10 g) toasted sesame seeds
- 2 green onions, thinly sliced
- Lettuce leaves and steamed rice for serving

Instructions

1. Remove meat from short ribs and finely mince by hand or pulse briefly in a food processor until the texture is cohesive but not pureed; combine with minced pork if using in a large mixing bowl.
2. Add grated onion, grated Asian pear, garlic, ginger, soy sauce, mirin, brown sugar, sesame oil, black pepper, egg white, and panko (if using). Mix thoroughly by hand until the mixture becomes sticky and holds together; chill 15–20 minutes to firm up for easier shaping.
3. Divide the mixture into 8 equal portions and shape each into a flat oval patty about 1/2 inch (1.3 cm) thick, pressing lightly to compact and smooth surfaces.
4. Heat a grill pan or skillet over medium heat and brush with vegetable oil. Cook patties 3–4 minutes per side until well browned and cooked through, pressing gently once halfway through to ensure even contact.
5. While patties cook, combine glaze ingredients in a small bowl. During the last 1–2 minutes of cooking, brush each patty generously with glaze and let it caramelize, flipping once more and glazing again to build a shiny coating.
6. Transfer glazed tteokgalbi to a platter, sprinkle with toasted sesame seeds and sliced green onions. Serve warm with lettuce leaves and steamed rice, wrapping pieces in lettuce if desired.