Vegetable-Packed Mini Pork Patties (Donggeurang-ttaeng)
Vegetable-Packed Mini Pork Patties (Donggeurang-ttaeng)
The Golden Recipe for Donggeurang-ttaeng: Perfect for Picky Eaters!
I created this recipe because I wanted to sneak in plenty of healthy vegetables for my children who are picky eaters. By finely mincing the vegetables I usually want them to eat and adding them generously into the donggeurang-ttaeng, they become almost invisible! My kids, who usually dislike vegetables, absolutely loved them. Although it’s marketed as a children’s side dish, even the dads enjoy it thoroughly!
Ingredients (for approx. 30 mini patties)- 300g ground pork
- 1/2 block firm tofu
- 4 shiitake mushrooms
- 1 handful shrimp (about 50g)
- 1/2 medium onion
- 1/2 small broccoli
- 1/2 small carrot
For Coating- A little all-purpose flour or pancake mix
- 2 eggs
- A little all-purpose flour or pancake mix
- 2 eggs
Cooking Instructions
Step 1
First, prepare the tofu. Take half a block of firm tofu and wrap it in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible by hand. Removing excess moisture is crucial to prevent the mixture from becoming too wet and difficult to handle.
Step 2
In a large mixing bowl, combine the squeezed tofu and 300g of ground pork. If your ground pork has a good balance of lean meat and fat, the patties will be more tender and flavorful.
Step 3
Now, it’s time to prepare the vegetables that will add flavor and nutrition! Finely mince 4 shiitake mushrooms, 1 handful of shrimp, 1/2 onion, 1/2 broccoli, and 1/2 carrot. For the broccoli, it’s best to blanch it briefly in boiling water, then rinse under cold water and drain thoroughly before chopping. This helps retain its crispness while reducing any bitterness. Aim for a very fine mince so the vegetables are well integrated.
Step 4
Add the finely minced vegetables, tofu, and ground pork to the bowl. Sprinkle in a pinch of salt (about 1/2 teaspoon). Put on disposable gloves and knead the mixture vigorously for about 5 minutes. Kneading well helps the ingredients bind together, ensuring the patties hold their shape during cooking.
Step 5
Shape the mixture into small, flattened patties, about bite-sized. Making them small and round is perfect for children’s portions and makes them easy to eat in one go. Ensuring they are uniformly sized will help them cook evenly without burning.
Step 6
Lightly coat each patty on both sides with all-purpose flour or pancake mix. Gently shake off any excess flour. This flour coating helps the egg wash adhere better and prevents the juices from escaping during cooking.
Step 7
In a separate bowl, beat 2 eggs until well combined. Dip each floured patty into the beaten egg, ensuring it’s fully coated on both sides. Let any excess egg drip off slightly.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil, such as grapeseed oil. Carefully place the egg-coated patties into the hot pan. Cook until golden brown on both sides, turning occasionally. Adjust the heat as needed to prevent burning and ensure the patties are cooked through completely. Enjoy your delicious homemade donggeurang-ttaeng!
