← Nouns Cooking · Korean

Ingredients

• 600 g boneless short rib or chuck, finely minced (or beef mince)
• ½ Onion, very finely chopped
• 2 Spring onion, finely chopped
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Honey
• 1 tbsp mirin or rice wine
• ¼ Korean (Asian) pear or apple, finely grated
• 1 tbsp Toasted sesame oil
• 2 tbsp glutinous rice flour (or potato starch)
• ¼ tsp Black pepper
• 1 tbsp Vegetable oil
• 1 tbsp Soy sauce
• 2 tbsp Honey
• 1 tbsp Water
• 1 tsp Toasted sesame oil
• 2 tbsp Pine nuts, finely chopped, to serve

Method

1. Put the beef in a bowl with everything from the onion to the black pepper. Knead and slap the mixture against the bowl for 2–3 min, until it turns sticky and holds together.
2. Cover and chill for 30 min. Shape into 8 flat oval patties about 1.5 cm thick, pressing a dimple into the centre of each so they stay flat as they cook.
3. Stir the glaze ingredients together.
4. Heat the oil in a frying pan over medium heat and cook the patties for 3–4 min, until browned underneath. Flip, cover and cook for 4–5 min more, until cooked through.
5. Brush the glaze over the patties and turn them in the pan for 1–2 min, until shiny and sticky. Scatter with pine nuts and serve with rice and lettuce.

Tips

• Ask the butcher to mince boneless short rib, or mix two parts beef mince with one part pork mince for juicier patties.
• Cook gently: the honey in the meat burns quickly on high heat.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish