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+ servings

Beef Ddukgalbi

For the first Eat Local Tuesdays recipe, Chairman and CEO Jenai Wall joins Chef Keoni Chang in making a delicious Korean dish.
Course Dinner, Main Course
Cuisine Beef
Servings 8 Mini Patties

Notes

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.
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