Tteokgalbi beef short rib patties

Method

1. 1

   Trim the short rib meat

   Remove tough membrane and large lumps of fat from the boneless beef. Blot it dry and weigh 400 g.

   

2. 2

   Mince the beef

   Cut the meat into small pieces in both directions, then chop it finely until the pieces are small and even. Keep utensils used for raw meat away from other ingredients.

   

3. 3

   Finely chop the green onion

   Chop 25 g finely on a clean board. Large pieces can stick out of the patties.

   

4. 4

   Mix the soy seasoning

   Mix soy sauce 2 T, light brown sugar 1 T, minced garlic 1 T, sesame oil 1 T, ground pepper 0.25 g and the green onion. Stir until the sugar is almost dissolved.

   

5. 5

   Knead until the beef holds together

   Add the minced beef and potato starch 1 T, pressing and mixing. Knead until it gathers into a mass that holds together in the bowl.

   

6. 6

   Shape flat patties

   Divide evenly and form flat ovals about 1.5 cm thick. Lightly press both faces and smooth cracks at the edges.

   

7. 7

   Prepare the pan

   Spread cooking oil 1 T thinly in a wide pan and heat over medium. If the patties do not fit in one layer, divide the oil and cook in batches.

   

8. 8

   Brown the first side

   Space the patties apart. Cook undisturbed over medium heat for about 3 minutes until the bottom firms up and browns.

   

9. 9

   Flip and cook through

   Support each patty with a spatula, flip once and lower the heat to medium-low. Cook the other side, then probe the thickest patty from the side and hold its center at 75°C or above for 1 minute.

   

10. 10

    Rest and add sesame seeds

    Transfer the patties to a clean plate, let them rest briefly and serve with toasted sesame seeds 3 g.