Entree: South Korea – Jeolla – 담양 떡갈비 ➤ Damyang tteokgalbi (Char-grilled seasoned minced short-rib patties from Damyang)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 5 min

Total 37 min

Ingredients

- 1 lb (454 g) beef short ribs, boned and finely minced
- 8 oz (227 g) pork shoulder, finely minced
- 1/2 cup (120 g) grated Korean pear (or Asian pear)
- 1 large egg, approx. 50 g, beaten
- 1/3 cup (80 ml) soy sauce
- 2 tbsp (30 ml) mirin or rice wine
- 2 tbsp (30 g) granulated sugar
- 3 cloves (9 g) garlic, minced
- 3 tbsp (45 ml) finely chopped scallions (green part only)
- 1 tbsp (15 ml) toasted sesame oil
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (60 g) fresh breadcrumbs (preferably from day-old white bread)
- 1 tbsp (15 ml) neutral oil for grilling
- 2 tbsp (30 ml) honey for glaze
- 1 tbsp (15 ml) soy sauce for glaze
- 1 tsp (5 ml) rice vinegar for glaze
- 1 tsp (5 g) toasted sesame seeds for garnish
- Lettuce leaves or steamed rice, for serving

Instructions

1. Combine minced beef and pork in a large bowl. Add grated pear, beaten egg, 1/3 cup soy sauce, mirin, sugar, minced garlic, chopped scallions, sesame oil, black pepper, and breadcrumbs. Mix thoroughly until the mixture is sticky and cohesive; chill 30–45 minutes to firm.
2. Divide the mixture into 8 even portions and shape into flat oval patties about 3/4 inch (2 cm) thick.
3. Prepare a grill or grill pan over medium-high heat and brush with 1 tbsp neutral oil. Grill patties 3–4 minutes per side until a deep brown crust forms and internal temperature reaches about 160°F (71°C).
4. While patties cook, whisk together 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp rice vinegar in a small bowl.
5. In the last minute of grilling, brush patties with the honey-soy glaze and let caramelize briefly, turning once. Remove from heat and rest 3–5 minutes.
6. Sprinkle with toasted sesame seeds and serve hot with lettuce leaves or steamed rice and banchan.