Damyang Tteokgalbi

Ingredients

• 600g boneless beef short rib
• 150g pork mince
• 4 short rib bones, cleaned (optional)
• 1/4 Korean pear, grated
• 1/2 onion, grated
• 4 tbsp soy sauce
• 2 tbsp caster sugar
• 2 tbsp rice wine
• 1.5 tbsp toasted sesame oil
• 4 garlic cloves, minced
• 1 tsp minced ginger
• 1/2 tsp ground black pepper
• 1 tbsp toasted sesame seeds
• 2 tbsp honey
• 2 tbsp water
• 1 tbsp neutral oil
• 2 spring onions

Before you cook

• Trim the hard fat and sinew from the short rib meat and pat it dry.
• Chop the meat by hand with a heavy knife for 5 minutes, cutting from every direction until it is coarsely minced but still ragged.
• Combine the chopped beef with the pork mince, grated pear, grated onion, 3 tablespoons soy sauce, the sugar, rice wine, 1 tablespoon sesame oil, the garlic, ginger and black pepper.
• Knead the mixture with your hand for 3 minutes until it turns sticky and holds its shape.
• Cover and chill for 20 minutes so the fat firms up.
• Mix the honey, the remaining 1 tablespoon soy sauce, the remaining sesame oil and 2 tablespoons water into a glaze.
• Slice the spring onions finely on the diagonal.

Steps

1. Divide the chilled mixture into four and shape each portion into an oval patty about 2cm thick.
2. Press a rib bone into the side of each patty if you are using them, moulding the meat around it so it holds.
3. Score a shallow criss-cross into the top of each patty with a knife tip, which helps them cook evenly.
4. Heat the neutral oil in a heavy frying pan or on a griddle over medium heat.
5. Lay the patties in the pan and cook them for 5 minutes without moving them, so a crust forms.
6. Turn them over and cook for another 5 minutes.
7. Brush the top of each patty generously with the glaze.
8. Turn them again and give the glazed side 90 seconds to caramelise, watching closely because the honey burns fast.
9. Brush the second side, turn once more and give it 90 seconds.
10. Repeat the glazing and turning once more, so each side ends up with two coats and a dark lacquer.
11. Check the centre with a skewer, which should come out hot with clear juices.
12. Rest the patties on a warm plate for 5 minutes.
13. Scatter the sesame seeds and spring onion over the top and serve with rice and lettuce leaves for wrapping.