Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties

Jangsanjeok | Korean Simmered Teriyaki Style Beef Patties

Adapted from ‘A Korean Mother’s Cooking Notes’

Ingredients for Beef Patties:

  • 2 pounds lean ground beef
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 1 tablespoon finely minced green onion
  • 1 tablespoon finely minced (or pressed in a garlic press) garlic
  • 4 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 3/4 teaspoon freshly ground black pepper

Ingredients for Simmering Sauce:

  • 5 tablespoons soy sauce
  • 1/4 cup + 2 tablespoons water
  • 1/4 cup + 2 tablespoons unsweetened apple juice
  • 6 tablespoons raw sugar (can substitute white granulated sugar if necessary)
  • 2 tablespoons honey
  • 10 cloves of garlic, peeled and thinly sliced
  • 1-1/2″ piece of ginger, thinly sliced*
  • 3 whole small dried red chilis (can substitute 1 teaspoon crushed red pepper flakes, can also reduce to suit heat preferences.)
  • 2 whole green onions, ends trimmed

Optional for Garnish:

  • Toasted Sesame Seeds
  • Minced Green Onions

*If you like the idea of having fine threads of cooked ginger adhered to your food with a sticky sauce (and I do, oh, I do!), peel and julienne the ginger before adding to the pot.  If you’d prefer no ‘stuff’ sticking to your food (alas, this is my three youngest children’s preference…) simply slice the ginger into thin coin-shaped pieces before adding with other ingredients.

Preheat oven to broil (High Broil if your oven allows you to differentiate) with the oven rack between 6 to 8 inches from the heating element.  (Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)

Combine beef with all the other patty ingredients in a medium size bowl.  Mix well with your hands until the ingredients are evenly distributed.  Divide the meat into two portions.  Pat each portion into a square or rectangle that is about 1/2″ thick on a rimmed baking sheet.  The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.

Broil or grill the beef for about 3 minutes on the first side.  Carefully flip to prevent breakage. One spatula underneath and one spatula pressed lightly against the top works well for the manoeuver. Return the patty to the broiler or grill and cook until cooked through. This took 4 more minutes under my broiler.  Remove the pan from the oven and cool completely.

While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.

When the patties are completely cool, cut into squares that are about 1-inch to 1 1/2-inches in size. Bring the sauce ingredients to a boil over medium high.  Stir well, then add the patties to the sauce.  Lower heat to medium low and simmer, basting the patties and turning occasionally, until the sauce has been reduced, is thick and syrupy and has been mostly absorbed.

These can be served over rice with ginger scallion sauce, as a snack, or as part of the banchan in a traditional Korean meal. I like them with a sprinkling of sesame seeds on top.