In a bowl, combine ground beef (brisket and short rib cuts), then add sugar, soy sauce, minced garlic, black pepper, and cornstarch according to measurements.
Mix thoroughly by hand until the marinade is evenly distributed and the mixture develops a sticky texture.
In the final step, drizzle sesame oil over the mixture and gently fold it in to coat the surface of the beef.
Divide the mixture into golf ball-sized portions and shape them on a clean plastic sheet, making them larger than the buns and as thin and wide as possible to account for shrinkage during cooking.
Slice the onion thinly and soak in cold water briefly to reduce its sharpness, then drain completely to remove excess moisture.
Heat a skillet with a small amount of oil, then place the thin dalkalbi patties on and cook until golden brown on both sides.
Just before the patties are fully cooked, place a slice of cheese on top of the hot patty so it melts naturally from residual heat.
Assemble the burger by layering lettuce, the cheese-melting dalkalbi patty, drained onion, and tomato (if using) onto the bottom bun, then top with the upper bun to finish.
Mix ground beef with soy sauce, sugar, garlic, and other seasonings, then knead well to form a dalkalbi dough.
Shape the dough into golf ball-sized portions and roll out on a plastic sheet as thin and wide as possible.
Pan-fry the patties until golden, melt the cheese on top, then assemble with buns and vegetables.
Cooking tips 💡
Use a mix of brisket and short rib cuts for ground beef to ensure a juicy, flavorful result without dryness.
If cornstarch is unavailable, substitute with all-purpose flour, tempura flour, or frying flour—more kneading results in a firmer patty that won’t break apart.
Since patties shrink and thicken during cooking, always shape them thinner and wider than intended for best results.
Soaking sliced onions in cold water reduces their sharpness while enhancing crispness and sweetness, improving the overall burger flavor.
Okjubu's Ddeokgalbi Ddeokbokki
A unique ddeokbokki seasoned with a sweet and savory japchae-style sauce base