- In a mixing bowl, combine all the ingredients except the oil, flour and eggs. Allow to marinate for at least 30 minutes to allow the flavor to develop.
- Form the mixture into 8 small patties or 4 large depending on desired use.
- Heat a grill or a skillet to medium high heat. Add in a thin layer of oil and fry until done. Be careful to watch them as the sugar will make them prone to burning.
- Variation: Take the patties and lightly dredge in flour and then dip into the whisked egg. Fry in a pan to make a meat jun version.
- Serve with rice and assorted panchan (Korean sides like kimchee, pickled garlic, and cucumber.)
Ddukgalbi is sometimes called "Korean beef patty" in North America. While that's an easy-to-understand description, I really don't think the name does ddukgalbi justice. Authentic ddukgalbi is a premium dish that originated from Korean royal cuisine. They say it was invented for the king so he could enjoy the premium rib meat without using his fingers or biting meat off the bone. It is not only easy to eat, but when made with rib meat the texture and flavor are superb. Traditionally, wang galbi-cut is used for this dish. The meat is removed from the bones, chopped, seasoned and made into patties. Then the patties are placed back on the bones. However, you can make ddukgalbi without the bones. The name "ddukgalbi" literally means "rice cake rib" (dduk: rice cake, galbi: rib). This is not because it contains rice or rice cake, but because ddukalbi is shaped by smacking the meat with one's palm, similar to the method of making rice cake.