Festive Season’s Delight: Homemade Donggeurang-tteong (Korean Meatballs)
Festive Season’s Delight: Homemade Donggeurang-tteong (Korean Meatballs)
A Holiday Staple: Mastering the Art of Delicious Donggeurang-tteong at Home!
Inspired by leftover ground meat, I decided to make these delightful Korean meatballs. They boast a crispy exterior and a moist, flavorful interior, making them a perfect side dish for meals or a delightful snack with drinks. Enjoy this versatile dish on special occasions or any day you crave a comforting taste.
Main Ingredients- 300g ground pork
- 1/2 block tofu (approx. 150g)
- Small amount of grated carrot
- Small amount of chopped green onion (white part)
Cooking Instructions
Step 1
Wrap the tofu in a cheesecloth or clean kitchen towel and squeeze out as much water as possible. Excess moisture can make the mixture too watery.
Step 2
In a large bowl, combine the squeezed tofu and ground pork. Add the minced garlic.
Step 3
Finely grate the carrot. For smaller bites, you can use a grater or microplane to make it extra fine.
Step 4
Similarly, finely chop the white part of the green onion. This adds a lovely fragrance.
Step 5
Add the grated carrot and chopped green onion to the bowl with the meat and tofu.
Step 6
Now, let’s add the seasonings. Add 1 tablespoon of mirin (or cooking wine) and 1 tablespoon of tuna extract (or soy sauce).
Step 7
Add 1/2 teaspoon of salt and a pinch of black pepper to your taste. Mix everything together gently with your hands, kneading until the mixture becomes cohesive and slightly sticky. Proper kneading is key to a good texture.
Step 8
Once the mixture is well combined, you’ll have your delicious Donggeurang-tteong batter ready.
Step 9
Take small portions of the mixture and shape them into flat, round patties. Making them bite-sized is convenient for cooking and eating.
Step 10
Arrange the shaped patties on a tray or plate. Chilling them in the refrigerator for a short while can help them firm up, making them easier to handle.
Step 11
In a separate bowl, pour in 1 ladle of pancake mix (buchim garu) and crack in 3 eggs. Whisk them together well to create an egg wash.
Step 12
Lightly coat each shaped patty with pancake mix, ensuring an even layer. Gently shake off any excess flour.
Step 13
Dip the flour-coated patties into the prepared egg wash, making sure they are fully coated on both sides. Let the excess drip off.
Step 14
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. Carefully place the egg-coated patties in the hot oil. Cook until golden brown and crispy on both sides, flipping as needed. Your delicious Donggeurang-tteong is now complete! Enjoy them while they’re warm for the best flavor.
