Tteok-galbi

Ingredients

• 700 g (1½ lb) ground beef, 80/20 (or half beef, half pork)
• 4 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 1 tbsp rice wine or mirin
• 5 cloves garlic, minced
• 2 spring onions, finely chopped
• 1 tbsp grated Asian pear or apple
• ½ tsp black pepper
• 1 tbsp toasted sesame seeds
• 1 tbsp vegetable oil, for frying
• Steamed rice, kimchi and lettuce leaves, to serve

Steps

1. Mix the soy sauce, sugar, honey, sesame oil, rice wine, garlic, spring onions, pear and pepper in a large bowl until the sugar dissolves.
2. Add the beef and knead for 3 minutes until the mixture is sticky and springy. Cover and chill for at least 1 hour so the flavours settle.
3. Wet your hands and divide the meat into 8 portions. Shape each into a flat oval patty about 1.5 cm (½ in) thick, pressing it onto a short rib bone or just into a rib-like rectangle.
4. Heat the oil in a large skillet over medium heat. The sugar in the marinade burns easily, so do not go hotter.
5. Pan-fry the patties for 5 minutes until the underside is deep mahogany and caramelised.
6. Flip, cover the pan, and cook another 5 minutes until the meat is firm and reaches 71°C (160°F) in the centre.
7. Uncover and cook 1 minute more to sizzle the glaze. Sprinkle with sesame seeds.
8. Serve hot with rice, kimchi and lettuce for wrapping.

Notes

• Make ahead: shaped patties freeze well for up to 3 months; thaw overnight in the fridge before frying.
• Authentic version: the original is minced short rib; ground chuck with some fat comes close.
• Grill it: cook over medium charcoal for a smoky finish, 5 minutes per side.
• Air fryer: preheat to 180°C (350°F). Cook in a single layer for 10 to 12 minutes, flipping halfway, until 71°C (160°F); check early, as the sugar browns fast.
• Twist: for a spicy, non-traditional glaze, add 1 tbsp gochujang to the marinade.