Tteok galbi started life as a way of serving premium short rib to people who did not want to wrestle with a bone. The meat is chopped and seasoned, pressed into fat patties, then grilled and glazed until the outside turns dark and sticky.
It tastes like the best part of a Korean barbecue without anyone having to stand over a grill all night. The pear and onion in the mix keep the meat tender, and a spoonful of honey at the end gives you that lacquered finish you see in the barbecue houses.
Serve them with steamed rice, a bowl of kimchi and plenty of lettuce leaves for wrapping.
