Korean•comfort

Tteokgalbi (Korean Short Rib Patties)

Delicious Korean beef patties made with short rib meat

Ingredients

Quantities are shown as originally provided.

1
Trim excess fat. Remove the meat as much as possible from the bones. Keep the meat in the freezer for about an hour.
2
Soak the ribs in cold water for 20 to 30 minutes to remove some blood. Drain.
3
Grind the meat using a meat grinder or a food processor. If mincing by hand, thinly slice the meat, cut the slices into thin strips, and then cut crosswise into small pieces.
4
Mince the meat by rocking the blade back and forth into the smallest pieces.
5
Mix all marinade ingredients well.
6
Add the marinade to the meat, and then mix very well. Knead the meat until it becomes a bit sticky, 2 to 3 minutes. Marinate the meat for at least 2 hours (overnight for best results).
7
If using the rib bones, dredge the bone in flour.
8
Attach the meat to the bone in even thickness as you’re wrapping the bone with the meat. Press with your palms so the meat is tightly attached to the meat.
9
Otherwise, you can simply make round or oval patties.
10
Set the oven to broil and preheat. Lay the meat in a broil pan and place it on the top rack of the oven, usually about 6 inches below the broiler. Cook for 4 to 5 minutes. Carefully flip them over and cook for an additional 3 -4 minutes until nicely charred. You can also grill over a charcoal or gas grill. Grill over medium to medium high, turning only once, 2 – 3 minutes on each side.