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Cherry & Dennis Helper Habitat

Korean Tteokgalbi Beef Patties

韓式醬燒牛肉餅

Korean Tteokgalbi Beef Patties — finished dish

Recipe overview

Pear and garlic seasoned ground beef forms thin pan-grilled patties.

01

Ingredients

Main ingredients

  • 500 g ground beef
  • 80 g peeled Asian pear
  • 50 g onion
  • 2 cloves garlic
  • 1 stalks spring onions

Patty seasoning

  • 1.5 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 0.25 tsp ground black pepper

Frying oil

  • 1 tbsp cooking oil
Korean Tteokgalbi Beef Patties — ingredients

02

Tools

  • kitchen knife
  • cutting board
  • mixing bowl
  • measuring spoons
  • measuring jug
  • frying pan
  • spatula
  • food thermometer
  • serving plate
  • grater
Korean Tteokgalbi Beef Patties — tools

03

Steps

Korean Tteokgalbi Beef Patties — Peel and core pear; weigh 80 g flesh

Step 1

Peel and core pear; weigh 80 g flesh

Peel and core pear; weigh 80 g flesh.

Korean Tteokgalbi Beef Patties — Grate pear and retain juice

Step 2

Grate pear and retain juice

Grate pear and retain juice.

Korean Tteokgalbi Beef Patties — Finely chop onion, garlic and spring onion

Step 3

Finely chop onion, garlic and spring onion

Finely chop onion, garlic and spring onion.

Korean Tteokgalbi Beef Patties — Mix soy, sugar, sesame oil and pepper

Step 4

Mix soy, sugar, sesame oil and pepper

Mix soy, sugar, sesame oil and pepper.

Korean Tteokgalbi Beef Patties — Add pear and all onions and garlic to beef

Step 5

Add pear and all onions and garlic to beef

Add pear and all onions and garlic to beef.

Korean Tteokgalbi Beef Patties — Add seasoning; mix two minutes until slightly sticky

Step 6

Add seasoning; mix two minutes until slightly sticky

Add seasoning; mix two minutes until slightly sticky.

Korean Tteokgalbi Beef Patties — Divide into eight patties about one centimetre thick

Step 7

Divide into eight patties about one centimetre thick

Divide into eight patties about one centimetre thick.

Korean Tteokgalbi Beef Patties — Wash hands after raw meat; heat half the oil over medium heat

Step 8

Wash hands after raw meat; heat half the oil over medium heat

Wash hands after raw meat; heat half the oil over medium heat.

Korean Tteokgalbi Beef Patties — Fry four patties for three to four minutes

Step 9

Fry four patties for three to four minutes

Fry four patties for three to four minutes.

Korean Tteokgalbi Beef Patties — Flip and cook three to four minutes without pressing

Step 10

Flip and cook three to four minutes without pressing

Flip and cook three to four minutes without pressing.

Korean Tteokgalbi Beef Patties — Each centre must reach 75°C for 30 seconds; continue if needed

Step 11

Each centre must reach 75°C for 30 seconds; continue if needed

Each centre must reach 75°C for 30 seconds; continue if needed.

Korean Tteokgalbi Beef Patties — Fry second batch in remaining oil to the same temperature; use a clean plate

Step 12

Fry second batch in remaining oil to the same temperature; use a clean plate

Fry second batch in remaining oil to the same temperature; use a clean plate.

Common mistakes

  1. Excess pear makes patties wet and fragile.

Tips

Keep patties thin and even; no Western gravy. Contains soy and sesame; use separate raw and cooked plates. Soy sauce may contain wheat; check the label.