Tteok Galbi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the mince with the grated pear, onion, garlic, soy sauce, sugar, sesame oil, mirin, pepper and half the sesame seeds.

   Mark done

2. Knead hard for 4 minutes, until the mixture turns sticky and holds together in one mass.

   Mark done Start 4 min timer

3. Refrigerate 1 hour.

   Mark done

4. Shape into 8 oval patties about 1.5 cm thick.

   Mark done

5. Mix the glaze soy, honey and vinegar in a small bowl.

   Mark done

6. Heat a griddle or heavy pan with the oil over a medium-high heat.

   Mark done

7. Cook the patties 4 minutes on the first side without moving them.

   Mark done

8. Turn and cook 3 minutes, brushing with the glaze.

   Mark done

9. Turn once more, glaze again, and cook 2 minutes until lacquered and cooked through.

   Mark done

10. Scatter the spring onions and remaining sesame seeds over and serve.

    Mark done

Chef’s Tips

• Pear, not apple.
• Knead until sticky or they fall apart.
• Glaze on the last two turns only, or the sugar burns.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice
• Lettuce leaves for wrapping
• Kimchi

Storage & Reheating

Shaped raw patties freeze 2 months. Cooked, they keep 3 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.