Korean Tteokgalbi Minced Beef Patties with Soy-Honey Glaze (4 Servings)

Sauté 75 g minced onion in about 1 tsp oil until soft; cool completely. The oil measure is an editorial estimate.

Finely hand-chop or briefly pulse 570 g beef so small pieces remain, not a smooth paste. Keep raw meat cutting boards separate from vegetables.

Combine beef and cooled onion with 2 garlic cloves, 2 g ginger, 25 g chopped nuts, 30 g rice flour, 15 ml honey, 30 ml soy, 3 g salt, 15 ml mirim and 5 ml sesame oil.

Knead or beat mixture about 3–4 minutes until cohesive, then shape evenly thick small flattened patties. Wash hands after raw meat contact.

Preheat oven broiler, set rack about 15 cm below heat and place patties spaced apart on a lightly greased broiler-safe tray.

Broil about 4–5 minutes per side, then verify the center of the chopped-beef patties is at least 71°C with a thermometer; cook longer if necessary.

While cooking patties, combine 30 ml soy sauce, 45 g honey and 15 ml sesame oil in a separate clean bowl; do not reuse raw-meat bowls.

Remove fully cooked patties at 71°C, brush both sides with clean glaze while hot, sprinkle with 15 g nuts and serve four portions.

Refrigerate leftovers within two hours, use within 3–4 days or freeze, and reheat to 74°C.