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*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!
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), peel and julienne the ginger before adding to the pot.
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If youd prefer no stuff sticking to your food (alas, this is my three youngest childrens preference...) simply slice the ginger into thin coin-shaped pieces before adding with other ingredients.
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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.
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(Alternately, you can heat your gas grill to High or lay a bed of hot coals in your charcoal grill.)
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Combine beef with all the other patty ingredients in a medium size bowl.
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Mix well with your hands until the ingredients are evenly distributed.
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Divide the meat into two portions.
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Pat each portion into a square or rectangle that is about 1/2 thick on a rimmed baking sheet.
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The patties do not have to be shaped perfectly, but try your best to get them evenly thick in order to promote even cooking.
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Broil or grill the beef for about 3 minutes on the first side.
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Carefully flip to prevent breakage.
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One spatula underneath and one spatula pressed lightly against the top works well for the maneuver.
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Return the patty to the broiler or grill and cook until cooked through.
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This took 4 more minutes under my broiler.
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Remove the pan from the oven and cool completely.
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While patties cool, combine all of the sauce ingredients in a large skillet or braising pot.
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When the patties are completely cool, cut into squares that are about 1-inch to 1 1/2-inches in size.
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Bring the sauce ingredients to a boil over medium high.
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Stir well, then add the patties to the sauce.
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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.
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These can be served over rice with ginger scallion sauce, as a snack, or as part of the banchan in a traditional Korean meal.
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I like this with a sprinkling of sesame seeds on top.
