Tteokgalbi Recipe – Traditional Short Rib Patties from Damyang

Juicy Korean Tteokgalbi patties glazed with soy sauce, garnished with sesame seeds and green onions.
Introduction – The Royal Origins of Tteokgalbi
The Tteokgalbi Recipe is a true taste of Korea’s royal cuisine. Originating from Damyang, Jeolla Province, this traditional dish was once served to kings and noble families. Made by deboning short ribs, mincing the meat, and reattaching it to the bone, Tteokgalbi means “short ribs pounded like rice cake (tteok)” to achieve a tender, juicy texture.
Unlike regular meat patties, Tteokgalbi requires precise techniques and high-quality beef, making it a luxury dish reserved for special occasions such as holidays, weddings, and royal banquets.
As a Korean food specialist, I highly recommend this recipe to experience the depth of Korean culinary heritage.
Cultural Significance of Tteokgalbi in Korea
Tteokgalbi holds a special place in Korean history and traditional meals. It represents wealth, celebration, and family gatherings, often served in Korean royal courts and modern hanjeongsik (Korean traditional full-course meals).
Tteokgalbi in K-Dramas and Modern Korean Cuisine
In dramas like “Dae Jang Geum” or “Jewel in the Palace”, Tteokgalbi appears as a symbol of culinary excellence. Today, it remains a staple in premium Korean restaurants and is widely featured in festive meals like Chuseok and Lunar New Year.
Tteokgalbi’s rich flavor and delicate preparation make it a proud symbol of Korean gastronomy.
Recipe Overview – Ingredients & Prep
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Cooking Time: 50 minutes
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Difficulty: Medium
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Servings: 4
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Best Pairing: Steamed rice, lettuce wraps, kimchi, and ssamjang
Ingredients | Amount (g/ml) |
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Beef short rib meat (boneless) | 500 g |
Ground pork (for juiciness) | 150 g |
Grated onion | 100 g |
Minced garlic | 10 g |
Soy sauce | 30 ml |
Sesame oil | 15 ml |
Sugar | 10 g |
Ground black pepper | 1 tsp |
Toasted sesame seeds (for garnish) | 10 g |
Step-by-Step Instructions for Authentic Tteokgalbi
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Prepare the Meat:
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Finely mince the short rib meat by hand (do not grind) to preserve the chewy texture.
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Mix with ground pork for better fat balance and juiciness.
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Make the Marinade:
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In a bowl, combine soy sauce, sesame oil, sugar, minced garlic, grated onion, and black pepper.
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Marinate:
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Pour the marinade over the meat mixture. Knead lightly until the seasoning is fully absorbed.
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Rest in the refrigerator for at least 30 minutes.
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Shape the Patties:
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Form oval-shaped patties, about 2 cm thick.
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Grill:
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Heat a grill pan or charcoal grill.
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Cook each patty for 5-7 minutes per side until golden brown and fully cooked.
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Serve:
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Garnish with toasted sesame seeds.
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Serve with lettuce wraps, rice, and side dishes.
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Pro Tips & Common Mistakes (with Reasoning)
✅ Pro Tips:
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Use high-quality short-rib meat for maximum flavor.
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Hand chop the meat for authentic texture. Grinding destroys the traditional mouthfeel.
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Rest the meat after marination to allow flavors to deepen.
❌ Common Mistakes (Explained):
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Using regular ground beef: Traditional Tteokgalbi uses short rib meat for its marbling and rich flavor.
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Skipping pork: Without pork, the patties may turn out dry.
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Overmixing: Leads to a tough texture; gently fold the ingredients instead.
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Ready to Cook Tteokgalbi at Home?
Now it’s your turn! Experience the rich taste of Korean Royal Cuisine by trying this Tteokgalbi Recipe at home. Impress your family and friends with this authentic Korean dish that blends history, tradition, and incredible flavor.
Now it’s your turn to recreate Korea’s royal short rib patties and taste a true Korean classic!
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