Seasoned short rib burgers (Tteokgalbi) from The Kimchi Chronicles: Rediscovering Korean Cooking for an American Kitchen by Marja Vongerichten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled corn with mayonnaise and gochugaru

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on May 20, 2012

    These are amazing- full of umami goodness with the soy sauce. I used chuck with 15% fat to no ill effect rather than the ground short rib meat called for in the recipe. After forming the patties, I did let them rest in the refrigerator for about 2 hours and the meat was really perfumed with the ginger and garlic. These burgers are best dressed very simply (I just used tomatoes.) Definitely will be making these all summer long.

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