Korean Style Meat Patties (Tteok-galbi Style)

A savory, juicy, and perfectly caramelized Korean meat patty. This recipe blends beef and pork with a sweet fruit and vegetable puree for incredible flavor.

Ingredients

• 500 g beef leg meat
• 500 g pork collar
• 1 unit pear
• 1 unit apple
• 1 unit onion
• 4 cloves garlic
• 2 stalks green onion
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 2 tbsp starch
• 1 tsp black pepper

Instructions

1. 1Slice the meat

   

   Prepare the beef leg meat and pork collar by slicing them into manageable pieces on a clean cutting board. We use a 1:1 ratio of beef to pork to achieve the perfect balance of flavor and texture for the patties.

   Tip: Using a very sharp knife makes slicing raw meat much easier and safer.
2. 2Grind the meat

   

   Process the sliced beef and pork through a mechanical meat grinder. This ensures an even texture for the patties, combining the lean beef with the richer pork collar seamlessly.

   Tip: Keep the meat very cold before grinding to prevent the fat from smearing and to get a cleaner grind.
3. 3Season the meat mixture

   

   Add soy sauce, mirin, and the prepared vegetable-fruit puree to the large bowl containing the mixture of ground beef and pork. Incorporate the black pepper, brown sugar, and starch, mixing everything thoroughly to ensure the seasonings are evenly distributed throughout the meat.

   Tip: For the best texture and flavor, ensure the meat and seasonings are well-combined, then allow it to marinate in the refrigerator.
4. 4Prepare the fruit puree

   

   Place the prepared vegetables and fruits, including apple, pear, onion, and garlic, into a food processor. Blend them together until you achieve a smooth puree. This mixture will add natural sweetness and help tenderize the meat.

   Tip: If the mixture is too thick to blend smoothly, you can add a small splash of your measured mirin or water to help the blades catch.
5. 5Add puree and seasonings

   

   Pour the blended fruit and vegetable puree into a large mixing bowl over the ground meat. Add in the dry seasonings, including starch, brown sugar, and black pepper, along with soy sauce and mirin.

   Tip: The starch acts as a binder, helping to lock in the meat juices so the patties wont fall apart during cooking.
6. 6Mix thoroughly

   

   Using gloved hands, thoroughly mix the ground meat, fruit puree, and all seasonings together. Knead the mixture until it becomes sticky and cohesive, ensuring all the flavors are evenly distributed.

   Tip: Knead the meat mixture vigorously for a few minutes; developing the proteins gives the finished patties a better, springy texture.
7. 7Form the meat patties

   

   Take portions of the marinated meat mixture and use your hands to shape them into round, thick patties. Ensure they are uniform in size to promote even cooking later in the pan.

   Tip: Keep your hands slightly damp or lightly oiled if the mixture is sticky to make shaping the patties easier.
8. 8Pan-fry the patties

   

   Arrange the shaped meat patties on a flat black cast-iron pan. Cook them slowly over low heat without adding any oil, allowing the natural fats in the meat to render as they brown.

   Tip: Cooking over low heat is crucial to ensure the patties cook through completely without burning the exterior.
9. 9Steam to lock in juices

   

   Once both sides of the patties are golden brown, cover the pan with a lid for about two minutes. This steaming process helps the patties retain their moisture, resulting in an incredibly juicy texture.

   Tip: Do not skip the lid step; it is the final touch to ensuring the meat remains tender and succulent.

Storage & Reheating

Burn It Off

Frequently Asked Questions