Photograph of the finished Tteokgalbi

Korea · Chả sườn ốp xương nướng Damyang Tteokgalbi

Tteokgalbi

1 hr 40 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef ribs Beef ribs 3.5 lb
  • Photograph of Soy sauce Soy sauce ¾ cup
  • Photograph of Pear Pear 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz
  • Photograph of Chestnut Chestnut 5.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Remove the meat from the ribs but keep the clean bones intact for later use.
  2. 2 Chop the meat with a knife on a cutting board for 15 minutes, chopping it with a knife, not grinding it, so that the meat fibers are still recognizable.
  3. 3 Mix the minced meat with the pureed pear, garlic, soy sauce, sugar, and sesame oil, then knead for 8 minutes until smooth.
  4. 4 Wrap the meat back around the bone to form a flat patty, then refrigerate for 2 hours.
  5. 5 The unique feature of the Damyang version is that the bone retains heat and cooks the patty evenly from the inside out.
  6. 6 Grill over charcoal for 8 minutes on each side, brush with honey during the last 3 minutes, then sprinkle with sesame seeds and chestnuts.

With an appliance

  • Air fryer 1 hr

    Replace step 6: steam in a 190-degree air fryer for 18 minutes, flip at minute 10, and brush with honey during the last 4 minutes.

  • Charcoal grill 1 hr 20 min

    Place the grill 15 cm above the cooking surface for 18 minutes, flipping every 4 minutes; the sauce is sweet, so flip constantly to prevent burning.

Start cooking