Grilled Short Rib Patties - 떡갈비

Introductiom
Tteokgalbi is a type of Korean food made from galbi, or short ribs. It is believed to originate in Damyang-gun, Jeollanam-do or Songjeong-ri, Gwangju, South Korea. Currently, it can be found all over South Korea. It is made by shaping a mixture of beef and pork into rectangular appearance then grilled on charcoal. The reason pork and beef are mixed is that beef alone is too dry, so pork is added to make it more fatty. The leftover rib bones are sometimes boiled to make broth.

Main Ingredients

• 1 lb ground beef
• 1 small size onion
• 1 carrot (2.5 oz)
• 3 finely chopped green onions
• 6 garlic cloves

Seasoning Ingredients

• 4 tbsp soy sauce
• 1 1/2 tbsp sugar
• 2 tbsp honey
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 1 tbsp cooking wine (optional)
• 1/4 tsp salt (optional)

Directions

1. Prepare 1 lb of ground beef.
2. Prepare 1 small onion, 1 carrot, and 6 garlic cloves. Chop the onion and carrot a little before grinding.
3. Grind the vegetables for few seconds in a food processor. We will grind them with the beef later, so they don't have to be ground that fine.
4. Slowly add some of the ground beef and grind it until they become like dough.
5. The mixture is supposed to be like dough.
6. In a bowl, combine the meat mixture and all of the ingredients for seasoning and 3 finely chopped green onions.
7. Kneed all of the ingredients for about 2 minutes, this will help blend the various tastes together along with a consistent texture.
8. Take a golf ball sized piece of the beef mixture, make it round , and then flatten it.
9. In slightly oiled nonstick pan, place the tteokgalbi. Fry it on medium. It is important not to cook it on high because it will burn very easily. Fry only one piece to taste test it. Try it, and depending on your taste, you can add 1/4 tsp of salt, it's optional.
10. Once the juice comes out from the meat, flip it over and press it with a spatula. Reduce the temperature to medium-low.
11. Occasionally flip them over but not too often. Fry them until the both sides of the galbi become nicely browned. Fry them with patience: no high temperatures!

Video



Source: Wikipedia, Aeri's Kitchen