Air Fryer Tteokgalbi (Korean Short Rib Patties)

Steps

1. 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. 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. 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. 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. 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. 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. 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.