Galbi Burger Steak, Dduk-Galbi
Ddukgalbi is sometimes called "Korean beef patty" in North America. While that's an easy-to-understand description, I really don't think the name does ddukgalbi justice. Authentic ddukgalbi is a premium dish that originated from Korean royal cuisine. They say it was invented for the king so he could enjoy the premium rib meat without using his fingers or biting meat off the bone. It is not only easy to eat, but when made with rib meat the texture and flavor are superb.
Traditionally, wang galbi-cut is used for this dish. The meat is removed from the bones, chopped, seasoned and made into patties. Then the patties are placed back on the bones. However, you can make ddukgalbi without the bones.
The name "ddukgalbi" literally means "rice cake rib" (dduk: rice cake, galbi: rib). This is not because it contains rice or rice cake, but because ddukalbi is shaped by smacking the meat with one's palm, similar to the method of making rice cake.
Ddukgalbi is traditionally served with rice and other Korean banchan (side dishes). However, you can create a premium fusion burger by serving it on a bun with burger toppings.
|14 oz||Beef Short Rib, King cut (wang-galbi) 왕갈비 (include bones. if not using bones, 300g meat)|
|1⅓ tbs||Soy Sauce (regular) 왜간장|
|1 tbs||Sugar 설탕|
|1 tbs||Garlic (minced) 다진 마늘|
|⅛||Onion (Medium) 양파|
|1½ tsp||Sesame Oil 참기름|
|1||Green Onion 파|
|pinch||Black Pepper 후추|
|1½ tsp||Cheongju, Korean Rice Wine 청주 (optional)|
|⅛||Korean Pear 배 (optional)|
|1½ tsp||Sesame Seeds 깨 (optional)|
|2 tbs||Flour 밀가루 (optional)|
Optional Ingredients and Substitutions
Beef ribs: In this recipe, wang-galbi cut is used. But, any other tender cut can be used. You can use less expensive cuts or ground beef, but please note that it is not going to be as delicious. In this recipe, 2 wang-galbi were used for 1 serving. 2 wang-galbi is about 400g with the bones. Without the bones, about 300g of meat was used.
Sesame Seeds: can get away without it.
Asian Pear: can get away without it but it really adds a nice flavor. If you can't find asian pear, trying using bosc pear.
Cheongju (optional): can get away without it but, again, alcohol in marinades always makes meat taste better. If you can't find it, use white wine or Japanese cold sake.
Frequently Asked Questions
Can I cook it in the oven or on the stove top?
Yes. For stove top cooking, coat the pan with vegetable oil. Cook both sides on med-high heat until the outside is browned. (If your patties are thick, you may want to start with low-medium heat and brown them on high heat in the last couple of minutes.)
You can also bake in the oven until meat is no longer pink inside (400 degrees for 20-35 min depending on the thickness).
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare vegetables
Mince 1 cloves of garlic, ¼ of onion, ¼ of pear (you can do it together or separately). Chop 1 green onion.
2. Chop meat
Remove the meat from the bones. Remove excessive fat or tendons from the meat. Chop the meat into 3 X 3 mm (⅛” X ⅛”) chunks. If the meat chunks are too big, they won’t stick together. If they are too small, you will lose the nice meaty texture. You can use an electric grinder but don’t grind too finely.
Remove fat & tendon
3. Make seasoning
In a bowl, mix all ingredients together (1⅓ tablespoons of soy sauce, 1 table spoon of sugar, 1 tablespoon of minced garlic, 1 tablespoon of minced onions, ½ tablespoon of sesame oil, chopped green onions, a pinch of black pepper, ½ tablespoon of sesame seeds (optional), 1 tablespoon minced asian pear (optional), ½ tablespoon cheongju (optional)).
Mix the seasoning into the meat and massage it for a few minutes by hand.
Mix seasoning into the meat
5. Make patties
Make roughly rectangular-shaped patties. You can make other shapes if you are not putting the meat back on the bones. Place each patty on your palm and smack it with your other palm for a minute or two. This will prevent the patty from breaking apart.
Smack on your palm
6. Place meat on the bone
Lightly coat the bones with flour (OPTIONAL). This helps meat stick to the bone. Place the patties back on the bones covering all sides of the bones. You don’t have to use the bones if you don’t have the Korean wang-galbi cut. You can just cook the patties as they are.
Coat bones with flour
Place meat back on the bones
7. Place in the fridge
Cover up the marinated meat and place it in the fridge for about 3 hours.
Leave in the fridge
BBQ the patties. If you have a slider basket (usually used cook burgers), it will be easier to flip without breaking the patties apart. Make sure you coat the grill grate or the slider with vegetable oil so the patties don’t stick. Cook both sides until the outside is nicely browned. Cooking time will vary depending on the thickness of the patty and the strength of the fire. See above tips for directions for cooking on stove top or in oven.
Coat grill with oil
BBQ both sides
Serve on a plate. You can enjoy it with a bowl of rice and other Korean banchan (side dishes). You can also serve the patty on a burger bun to enjoy it as a premium Korean fusion burger.