Air Fryer Tteokgalbi (Korean Short Rib Patties)
Air Fryer Tteokgalbi are Korean short rib patties of coarsely ground beef with ganjang, grated pear, and garlic, finished with a glossy glaze; air fry at 380°F for 12 minutes.
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Method
- 1
If starting from bone-in short ribs, cut the meat from the bones and pulse it in a food processor to a coarse grind — tteokgalbi should stay chunky, not pasty.
- 2
Combine the ground short rib with ganjang, brown sugar, sesame oil, grated pear, garlic, green onions, potato starch, and black pepper. Knead the mixture by hand for a full 2 minutes until it turns sticky and pulls away from the bowl in one mass.
- 3
Form 8 patties about 3 inches wide and 1/2 inch thick, pressing a shallow dimple into the center of each so they cook flat. Chill for 15 minutes to firm up.
- 4
Line the air fryer basket with a parchment liner or foil to catch the rendering fat. Arrange the patties in a single layer without touching and air fry at 380°F for 6 minutes.
- 5
While they cook, simmer the glaze ingredients in a small saucepan on the stovetop for 2-3 minutes until syrupy enough to coat a spoon.
- 6
Flip each patty, brush with half the glaze, and air fry for another 5-6 minutes until an instant-read thermometer in the center of the thickest patty registers 160°F.
- 7
Brush with the remaining glaze, rest 3 minutes, then top with sesame seeds, chopped pine nuts, and green onion. Serve with rice and ssamjang.
Pro tip. The 2-minute kneading step is the whole dish. Working the ground short rib until it becomes tacky develops the myosin that gives tteokgalbi its signature springy, sausage-like bite — under-mixed patties crumble apart in the basket. Glaze only after the flip, or the sugar scorches before the center is cooked.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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