Royal Court Tteokgalbi

Ingredients

• 450 g boneless beef short ribs
• 100 g firm tofu, crumbled
• 60 g glutinous rice, soaked 2 hours
• 3 tbsp soy sauce
• 1.5 tbsp honey
• 60 g Asian pear, finely grated
• 3 cloves garlic, minced
• 2 stalks green onion, minced
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds(optional)
• 0.5 tsp ground black pepper
• 1 tbsp vegetable oil

Instructions

1. 1

   Soak the glutinous rice in water for 2 hours (or pour boiling water over it and rest 30 minutes), then drain well and set aside.

2. 2

   Hand-mince the short rib meat with a knife until finely chopped but still slightly textured, about 20 minutes of work. Combine half the soy sauce, half the honey, grated pear, garlic, green onion, sesame oil, and pepper in a bowl to make the marinade.

3. 3

   Mix the minced beef with the marinade, crumbled tofu, and drained glutinous rice. Knead by hand for 5-8 minutes until sticky and cohesive, then rest the mixture in the refrigerator for 20 minutes.

4. 4

   Shape the mixture into 6 oval patties about 2 cm thick, pressing firmly so they hold together. Score the surface lightly with a knife.

5. 5

   Simmer the remaining soy sauce and honey in a small pan over low heat for 5-7 minutes until reduced to a glossy glaze.

6. 6

   Heat vegetable oil in a grill pan over medium heat. Cook the patties 5-6 minutes per side, pressing gently, until deeply browned and cooked through.

7. 7

   Brush the patties generously with the reduced glaze during the final 2 minutes of cooking, turning to coat both sides.

8. 8

   Rest the patties 3 minutes, sprinkle with sesame seeds, and serve hot.