🥩 Tteok-galbi
Tteok-galbi are Korean grilled beef patties made from finely minced beef seasoned like galbi, with soy sauce, sugar, garlic, scallion and sesame. The meat is pressed into flat cakes and grilled until caramelised, giving a juicy, tender texture and a sweet-savoury glaze. They are served hot with rice and side dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g beef (short rib meat or chuck), finely minced
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 3 garlic cloves, minced
- 2 spring onions, finely chopped
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
- Black pepper
Method
- Mix the beef with the soy sauce, sugar, garlic, spring onion, sesame oil and pepper and knead for 2–3 minutes.
- Shape into 4–8 flat patties about 1.5 cm thick.
- Grill or pan-fry over medium heat for 4–5 minutes per side until cooked through and caramelised.
- Sprinkle with sesame seeds and serve with rice.
How to make it lighter
- Use lean beef mince to lower the fat noticeably.
- Cut the sugar in the seasoning by half — the patties still caramelise on the grill.
- Serve with plenty of vegetable side dishes and a modest bowl of rice.
History
Tteok-galbi is usually said to have started as a refined dish of the royal court, made so the meat was easy to eat. Today it is most closely associated with Damyang in South Jeolla Province and the nearby city of Gwangju, where many restaurants specialise in it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →