Tteokgalbi (Korean Grilled Short Rib Patties) Recipe
International dishesGrilled DishesKorea30 minutes preparation, 30 minutes cooking
Tteokgalbi is made by mincing the meat while it is still on the bone, then grilling the whole piece. The result is as tender as a meat patty but still shaped like a rib, with a glossy sauce on the outside.
The hardest part is mincing in a way that keeps the meat attached to the bone instead of scattering across the board. Scoring the surface in a crosshatch before mincing lets the knife cut evenly and keeps the meat from flying. Any scraps that fall away go back onto the rib and get pressed firmly into place.
This batch weighs about 724g, at roughly 192 calories per 100g.
Method
Wash 10g spring onion and 1 onion and chop them finely, then mince 5 cloves of garlic.
Rinse 450g beef short ribs from the belly under cold water, pat them dry with paper, and cut them into lengths of about 5 to 6cm.
Lay the ribs on a board, score the meat in a crosshatch with a sharp knife, then pound and mince it while keeping it attached to the bone. Gather any scraps that fall away and press them back into the rib.
Put the chopped spring onion, chopped onion and minced garlic in a bowl with 2 tablespoons soy sauce, 1 tablespoon mirin, 1 tablespoon rice syrup, 1 tablespoon honey, 2 teaspoons sesame oil and 9g of seasoning made from kOBE Monk Fruit Blend and black pepper, and mix well.
Pour the mixture over the minced ribs and work it in thoroughly by hand. Keep a little sauce back to brush on after grilling.
Heat the oven for about 10 minutes, set the ribs on a tray or rack, and cook for about 15 minutes.
Pour off the liquid in the tray, brush over the reserved sauce, turn the ribs to coat, and serve.
Tips
With no mirin on hand, water or rice syrup fills the gap.
Rice syrup is sold at Korean grocery stores, and a little extra honey covers for it.
Honey and rice syrup are still sugars, and this dish uses only a small amount of each for gloss, so they are worth keeping to that.
Mincing the meat while it sits on the bone is the key to a rib that is tender and still holds its shape.
kOBE Monk Fruit Blend dissolves slowly, so the sauce needs another stir after 5 minutes before it goes over the meat.
The ribs rest for 5 minutes after grilling before the final brush of sauce, so the juices stay in the meat rather than running into the tray.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.