Grilled Short Rib Patties

Tteokgalbi, often called grilled short rib patties, is a traditional Korean beef dish originally prepared for royalty. At a campsite grill or over hot coals, these patties take about 5 minutes per side (total 10 minutes) to reach medium doneness, perfect for a smoky, rich burger experience.

As an camper, I’ve tested these patties on charcoal grills, portable stoves and open-flame racks. In this article, I walk you through every step, from mixing the meat to serving, so you can focus on enjoying the outdoors and a juicy, flavor-packed meal.

What Are Grilled Short Rib Patties?

Also called tteokgalbi, these Korean short rib patties trace back to royal Korean cuisine. Traditionally, butchers pound and mince beef ribs, then mix in a sweet-savory marinade before shaping into patties. The result is a tender, flavor-packed burger alternative that grills up with a caramelized exterior and melt-in-your-mouth interior. Made popular worldwide by chefs like Maangchi, these marinated patties often feature Sempio Kalbi Sauce for authentic taste.

Why Grilled Short Rib Patties are Great for Backpacking

This recipe shines on the trail. Grilled short rib patties pack high protein and rich flavor in a portable form, making them a gourmet camping meal. They can be marinated ahead and frozen or chilled for transport, reducing prep at camp. The patties cook quickly on a camp stove or grill, satisfying hunger after a long day.

Also see: Thai Grilled Sticky Rice in Banana Leaf

Key Ingredients & Prep Checklist

Gather high-quality components for the best results:

• 1.5 lb short rib meat, well-marbled, trimmed of excess silver skin
• ⅓ cup soy sauce (or ⅓ cup Sempio Kalbi Sauce as a shortcut)
• 2 tbsp honey (or 2 tbsp brown sugar)
• 3 cloves garlic, minced (about 1 tbsp garlic paste)
• 1 tbsp sesame oil
• 1 tsp sugar (if not using honey)
• 1 tbsp toasted sesame seeds (for garnish)
• 1 tbsp vegetable oil (to oil grill grates)
• Optional: 1 tbsp gochujang (for a spicy twist)
• Optional: 1 tsp coffee rub (for smoky depth)

Essential tools:

• grill, preferably cast-iron or portable camp grill
• mixing bowl large enough to combine meat and marinade
• spatula or long-handled turner

Choosing Your Meat

Selecting the right cut makes all the difference:

• short ribs: Bone-in offers more flavor, boneless is easier to mince.
• Ideal fat-to-lean ratio: Aim for around 80/20 to ensure juicy patties.
• Ask your butcher to trim excessive connective tissue but keep ample marbling.

Marinade & Seasoning

A balanced soak is key:

• Kalbi sauce or a mix of soy sauce, sugar, garlic, and sesame oil.
• Add a splash of rice wine or pear juice for tenderizing.
• Marinate at least 30 minutes, up to overnight in a sealed bag—longer yields deeper flavor.
• Toss patties halfway through marinating for even seasoning.

Step-by-Step Grilling Process

Preheat & Prep the Grill

1. Build coals or preheat gas grill to 400–450 °F with a two-zone setup (direct and indirect heat).
2. Oil grates with vegetable oil to prevent sticking.

Shaping & Searing

1. Form ¾″-thick patties, pressing a slight dimple in center to prevent bulging.
2. Place on direct heat; sear 3–4 min per side until browned and charred edges form.

Finishing & Resting

1. Move to indirect heat, cover, and cook until internal temperature reaches 145 °F (about 4–6 more minutes).
2. Remove and rest 5 min so juices redistribute.

Essential notes: After grilling, always let patties rest before serving. This ensures the juices redistribute, giving you a moist, flavorful bite every time.

Read next: Tandoori Chicken Skewers

Flavor Variations & Expert Tips

Amp up your patties with these twists:

• Mix in a spoonful of gochujang for spicy kick.
• Swap honey for brown sugar to deepen caramel notes.
• Rub patties with a coffee rub before grilling for smoky complexity.
• Blend in ground pork (20%) for extra tenderness and fat.

Serving & Side Dish Ideas

Pair your patties to round out the meal:

• Serve grilled patties on brioche bun or lettuce wraps.
• Offer dipping options: ssamjang, garlic aioli, or simple soy-lime sauce.
• Side dishes: kimchi slaw, grilled corn, or mixed grilled veggies.

Storage, Reheating & Make-Ahead

Prep ahead for busy trips:

• Store patties in airtight containers—up to 2 days in fridge or 3 months in freezer.
• Reheat in a skillet over medium heat or in an oven at 350 °F until warmed through.
• For meal prep, shape and marinate patties at home; pack them frozen and grill straight from the cooler.

FAQs about Grilled Short Rib Patties

Final Thoughts

Making grilled short rib patties at your campsite brings restaurant-quality flavor with minimal fuss. Remember the keys: proper marinating, correct grill temperature, and patient resting. These juicy, savory patties will elevate your next campfire cooking adventure—enjoy the sizzle and share the delight of this simple yet unforgettable outdoor adventure recipe.

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