Deok-galbi (Grilled Short Rib Patties)
Super Easy Deok-galbi Using Altoran’s All-Purpose Soy Sauce
Introducing Altoran’s Deok-galbi, a festive dish perfect for holidays like Chuseok! Made easily with thinly sliced beef and Altoran’s versatile all-purpose soy sauce, it boasts a delicious, tender texture. Making Altoran’s Deok-galbi at home is surprisingly simple and incredibly satisfying!
Main Ingredients- 400g thinly sliced beef for Bulgogi
- 1 Tbsp minced green onion
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 4 Tbsp Altoran All-Purpose Soy Sauce
- About 1/2 Tbsp cooking oil
- 1-2 pieces of fig or king oyster mushroom (for garnish)
Cooking Instructions
Step 1
Gather all the ingredients for your Deok-galbi. You’ll need thinly sliced beef, Altoran’s All-Purpose Soy Sauce, minced garlic, minced green onion, sesame oil, and sesame seeds. For garnish, prepare sliced sweet pumpkin or king oyster mushrooms. (In this recipe, we used figs instead of king oyster mushrooms.) All measurements are based on a standard Korean rice spoon (T).
Step 2
We’ll be making Deok-galbi using the pre-made Altoran All-Purpose Soy Sauce. A good ratio to aim for is about 1 tablespoon of the sauce per 100 grams of beef.
Step 3
Take the 400g of thinly sliced beef and lay it out on a few sheets of kitchen paper. Gently press down with more kitchen paper to absorb any excess blood. Removing the blood ensures a clean flavor without any gamey taste.
Step 4
Place the patted-dry beef into a large bowl. Use scissors or a knife to cut the beef into bite-sized pieces. Add the minced green onion, minced garlic, sesame oil, sesame seeds, and Altoran All-Purpose Soy Sauce. As a guideline, use about 1 tablespoon of the all-purpose soy sauce for every 100g of beef.
Step 5
Sesame oil adds a wonderful aroma, but using too much can result in a bitter taste. Stick to about 1 tablespoon for the best flavor balance.
Step 6
With the seasoning ingredients added, knead the beef mixture with your hands until well combined. Be careful not to over-knead, as this can make the Deok-galbi tough and dry. Just knead until everything is incorporated.
Step 7
Divide the beef mixture into portions of about 100g each, roughly the size that fits comfortably in your palm. Roll each portion into a ball using both hands for easier shaping.
Step 8
Once you have a ball, flatten it by pressing down with your palm to form the characteristic shape of Deok-galbi. Aim for a patty that’s not too thin.
Step 9
Heat a frying pan over medium heat and add a little cooking oil. Place the formed Deok-galbi patties in the pan. Reduce the heat to low to cook them slowly and prevent burning. Flip the patties about three times to ensure even cooking.
Step 10
As the Deok-galbi starts to cook, add the prepared sliced sweet pumpkin or king oyster mushrooms to the pan alongside the patties. Cooking the vegetables together adds extra flavor and visual appeal.
Step 11
To check if the Deok-galbi is cooked through, pierce it with a chopstick. If clear juices run out, it’s ready. If you see any pinkish liquid, continue cooking for a little longer.
Step 12
Arrange the cooked Deok-galbi and sweet pumpkin attractively on a serving plate. (Here, we’ve used figs as a colorful alternative to king oyster mushrooms.) For a final touch, sprinkle some sesame seeds or pine nuts over the Deok-galbi to make it look even more appealing and delicious.
