Korean
Two tteokgalbi on a rectangular plate placed on a wooden bench.

Enjoy the tender, juicy, and lightly smoky flavors of tteokgalbi, a beloved Korean dish that adds a festive touch to any meal!

Two tteokgalbi on a rectangular plate placed on a wooden bench.

What is Tteokgalbi

Tteokgalbi (떡갈비), also known as Korean beef meatballs, is a flavorful, tender and slightly sweet dish that embodies the essence of Korean cuisine. Once reserved for royalty, it has become a beloved treat for special occasions and festive gatherings. Each soft, juicy, and lightly smoky bite offers a perfect blend of flavors, making every meal feel like a feast, especially when paired with a variety of banchan (Korean side dishes).

It was originally prepared by carefully removing the meat from beef ribs, chopping it, marinating it, and reattaching the meat to the bones, primarily for presentation. While this traditional method creates an authentic and deeply flavorful dish, it is expensive and time-consuming.

To make it more accessible, many Korean home cooks have taken a simpler approach, using ground beef, pork, or a combination of both. They shape the mixture into hamburger-style patties, making the dish more accessible for everyday cooking.

Why you should try this recipe

This recipe offers a simple and delicious way to enjoy the rich, quality flavors of tteokgalbi restaurant without the hassle of traditional preparation. With its tender and soft texture, it appeals to all ages: perfect for small children, the elderly and everyone in between. It’s a dish that brings people together, one flavorful bite at a time, and I can’t wait for you to try it!

Three stir-fried tteokgalbi meatballs on a black rectangular plate.Three stir-fried tteokgalbi meatballs on a black rectangular plate.

My best advice

Beef vs. Pork: Choosing the Right Blend – Many Korean recipes blend ground beef and pork to balance flavors and maintain moisture, as pork adds needed fat to prevent dryness. However, I prefer to use 100% ground beef for its clean, simple flavor. To ensure juiciness, I recommend opting for ground beef with a higher fat content, avoiding lean or extra lean options.

Improve flavor: simmer and sauce – To maximize the flavor of your meatballs, simmer them in the sauce, letting the rich flavors soak in. If you’re grilling on a charcoal barbecue, improve it by brushing sauce on the meatballs regularly as they cook. This layer of sauce not only enhances the flavor but also adds a deliciously caramelized glaze for a perfect bite every time.

Wrap and Enjoy: Lettuce and Ssamjang Delight – For a tasty twist, wrap your patty in fresh, crisp lettuce and top with a dollop of ssamjang (Korean barbecue sauce). This simple yet flavorful combination delivers a smoky, barbecue-like flavor that’s irresistibly bold and satisfying – you’ll love every bite!

A morsel of Tteokgalbi on lettuce with ssamjang, positioned with wooden chopsticks.A morsel of Tteokgalbi on lettuce with ssamjang, positioned with wooden chopsticks.

Ingredients

Principal

  • 500 g/ 17.6 ounces high-fat ground beef
  • 40 g green onion, white part only, thinly sliced
  • 1/4 cup water
  • Cooking oil (e.g. rice bran oil, canola oil, etc.)

Tteokgalbi sauce

  • 2 tablespoons regular soy sauce (I used Kikkoman brand)
  • 2 tablespoons dark brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 1 tablespoon mirin (rice wine, sweet)
  • 1 tablespoon sesame oil
  • 1 teaspoon chopped ginger
  • 1/8 teaspoon ground black pepper

Garnish

  • chopped pine nuts or sesame seeds
  • green onion or chives, thinly sliced

* 1 tablespoon = 15ml, 1 cup = 250ml

** If you want to know about Korean ingredients, check out my list of essential Korean ingredients.

How to prepare Tteokgalbi

1. Combine all the tteokgalbi sauce ingredients in a bowl and mix well until everything is well combined.

Ingredients for Tteokgalbi sauce in a clear glass bowl, ready to be mixed with a spoon.Ingredients for Tteokgalbi sauce in a clear glass bowl, ready to be mixed with a spoon.

2. In a medium-sized bowl, combine the ground beef with the sliced ​​green onion. Slowly add the tteokgalbi sauce, mixing thoroughly after each addition. Be careful not to add all the sauce at once, as this may make the meat too wet and difficult to shape.

Try to have about 1/3 cup of sauce leftover to set aside for later. This reserved sauce will play a key role in the final stages, where it will be used to baste and glaze the meatballs as they cook. Once mixed, cover the bowl and refrigerate for 30 minutes.

Collage of ground beef topped with sliced ​​green onions and Tteokgalbi sauce.Collage of ground beef topped with sliced ​​green onions and Tteokgalbi sauce.

3. Divide the meat into four equal parts and form each into a ball. Alternatively, if you prefer, you can create smaller portions. Gently press each ball to flatten it into a meatball.

Step by step collage to form four beef patties.Step by step collage to form four beef patties.

4. Preheat the pan and add a moderate amount of cooking oil. Place the meatballs in the pan and cook over medium heat for 1-2 minutes on each side. (I cooked all four meatballs at the same time in a 26-inch skillet.) Then add water and continue cooking until reduced by half, watching for oil splatters. I used a net splashed screenwhich was very helpful.

Alternatively, first lightly grease the grates with oil to prevent sticking and improve flavour, then grill the meatballs on a preheated barbecue over medium heat for 2-3 minutes on each side. During the last minutes, brush the meatballs with the reserved sauce to obtain a tasty glaze.

Beef patties sizzling in a pan while pan frying.Beef patties sizzling in a pan while pan-frying.

5. Pour the remaining beef sauce over the meatballs with a spoon and then into the pan. Turn the meatball and continue cooking until fully cooked, turning it a couple of times to prevent it from overcooking. It may take about 10 minutes total to fully cook the meatball.

Beef patties coated with remaining tteokgalbi sauce, braised in a pan until golden brown.Beef patties coated with remaining tteokgalbi sauce, braised in a pan until golden brown.

6. Serve the juicy pie and, for a delicious garnish, add a handful of freshly chopped green onions or chives. Alternatively, sprinkle some chopped pine nuts or sesame seeds to elevate the dish.

Pair it with a warm bowl of steamed rice and an array of flavorful Korean sides, like kimchi, for a comforting and satisfying meal. (The Korean side dishes featured in the photo below include Korean macaroni salad, radish kimchi, roasted seaweed, white kimchi, lettuce, and ssamjang.) Enjoy!

A variety of Korean dishes with a bowl of rice, Tteokgalbi and assorted side dishes such as kimchi.A variety of Korean dishes with a bowl of rice, Tteokgalbi and assorted side dishes such as kimchi.

Do you like Korean food? Explore our site for more authentic Korean recipes, including how to create the perfect Korean BBQ at home or other simple Korean recipes. Plus, never miss a new recipe by signing up for our newsletter and join us in celebrating Korean cuisine!

Two tteokgalbi on a rectangular plate placed on a wooden bench.Two tteokgalbi on a rectangular plate placed on a wooden bench.
  • Combine all the tteokgalbi sauce ingredients in a bowl and mix well until everything is well combined.

  • In a medium-sized bowl, combine the ground beef with the sliced ​​green onion. Slowly add the tteokgalbi sauce, mixing thoroughly after each addition. Be careful not to add all the sauce at once, as this may make the meat too wet and difficult to shape. Try to have about 1/3 cup of sauce leftover to set aside for later. This reserved sauce will play a key role in the final stages, where it will be used to baste and glaze the meatballs as they cook. Once mixed, cover the bowl and refrigerate for 30 minutes.
  • Divide the meat into four equal parts and shape each into a ball. Alternatively, if you prefer, you can create smaller portions. Gently press each ball to flatten it into a meatball.

  • Preheat the pan and add a moderate amount of cooking oil. Place the meatballs in the pan and cook over medium heat for 1-2 minutes on each side. (I cooked all four meatballs at the same time in a 26-inch skillet.) Then add water and continue cooking until reduced by half, watching for oil splatters. I used a net splashed screenwhich was very helpful. Alternatively, first lightly grease the grates with oil to prevent sticking and improve flavour, then grill the meatballs on a preheated barbecue over medium heat for 2-3 minutes on each side. During the last minutes, brush the meatballs with the reserved sauce to obtain a tasty glaze.
  • Pour the remaining beef sauce over the meatballs with a spoon and then into the pan. Turn the meatball and continue cooking until fully cooked, turning it a couple of times to prevent it from overcooking. It may take about 10 minutes total to fully cook the meatball.

  • Serve the juicy pie and, for a delicious garnish, add a handful of freshly chopped green onions or chives. Alternatively, sprinkle some chopped pine nuts or sesame seeds to elevate the dish. Pair it with a warm bowl of steamed rice and an array of flavorful Korean sides, like kimchi, for a comforting and satisfying meal. (The Korean side dishes featured in the photo below include Korean macaroni salad, radish kimchi, roasted seaweed, white kimchi, lettuce, and ssamjang.) Enjoy!
  • 1 tablespoon = 15ml, 1 cup = 250ml
  • If you want to know about Korean ingredients, check out my list of essential Korean ingredients.

Calories: 406kcal | Carbohydrates: 14G | Protein: 23G | Fat: 29G | Saturated fat: 10G | Polyunsaturated fats: 2G | Monounsaturated fats: 12G | Trans fats: 2G | Cholesterol: 89mg | Sodium: 624mg | Potassium: 406mg | Fiber: 0.4G | Sugar: 12G | Vitamin A: 100UI | Vitamin C: 3mg | Soccer: 41mg | Iron: 3mg

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

I love hearing how you made my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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