Tteok-galbi

Tteok-galbi, or grilled short rib patties, is a cherished traditional Korean dish made from minced beef short ribs. Originally a royal court delicacy, it has since become a regional favorite in the Gyeonggi and South Jeolla provinces. The name "tteok-galbi" combines the Korean words for "cake" and "rib" alluding to its unique appearance and texture.

The origins of this dish trace back to the late 1960s and early 1970s, although it was known as "hyo-galbi" or "no-galbi" during the Joseon era. Unlike the more common grilled short ribs, tteok-galbi was considered a refined option suitable for royalty.

Over the years, various regional recipes have been passed down through generations, leading to delightful variations that sometimes include pork or duck. Today, making tteok-galbi involves finely mincing the meat, marinating it with a blend of seasonings, shaping it back onto rib bones, and grilling it over oak charcoal. For example, Songjeong tteok-galbi features a mix of beef and pork to enhance its flavor and juiciness.

One of the most famous recipes comes from Damyang, preserved by Song Hui-gyeong. This version involves marinating the meat, shaping it into patties, and grilling it while continuously brushing on a savory sauce. Modern twists on tteok-galbi include variations like half beef and half pork patties and even ori-tteok-galbi, which uses duck meat.

Whether you stick to the traditional beef or try one of the newer versions, tteok-galbi remains a delicious testament to Korea's rich culinary heritage.