Savory Beef and Angelica Tempura Patties
Savory Beef and Angelica Tempura Patties
How to Make Beef and Angelica Patties: A Delicious Way to Enjoy Angelica
Angelica, with its slightly bitter taste, is often disliked by children. To make it more appealing, I’ve blended minced beef with it to create these delicious patties, similar to ‘donggeurang ttaeng’. This recipe allows you to enjoy both the health benefits of angelica and the savory taste of meat patties, making it a wonderful side dish that even picky eaters will love.
Ingredients for Beef and Angelica Patties- 200g blanched angelica (washed thoroughly in running water)
- 200g minced beef
- 3 eggs
- 3 Tbsp flour for batter (heaping)
- 3 Korean chili peppers (optional, for less heat)
- 1/3 tsp salt
- Pinch of black pepper
Sweet and Savory Dipping Sauce- 1 Tbsp soy sauce
- 1/2 tsp red pepper flakes
- 2 Tbsp vinegar
- 1/2 tsp toasted sesame seeds
- 1 Tbsp soy sauce
- 1/2 tsp red pepper flakes
- 2 Tbsp vinegar
- 1/2 tsp toasted sesame seeds
Cooking Instructions
Step 1
Let’s start by preparing and blanching the angelica. After trimming the angelica, blanch it in boiling water with a little salt for 30 seconds to 1 minute. Be careful not to overcook it, as it can become mushy. Immediately rinse the blanched angelica in cold water two to three times to cool it down. Angelica can have a slight bitterness or numbing effect, so it’s important to soak the blanched angelica in cold water for about 2 hours to remove any potential toxins. After soaking, squeeze out any excess water thoroughly before cooking. This step ensures it’s safe and enjoyable to eat.
Step 2
Once the angelica is drained, finely chop it using a knife. Pay special attention to the thicker stems; chop them more finely than the leaves to ensure they blend well with the other ingredients in the mixture. Finely chopping is key for a smooth texture.
Step 3
Next, prepare 200g of minced beef. Use paper towels to gently pat and remove any excess blood from the minced beef. Removing the blood helps eliminate any gamey odors and results in a cleaner-tasting patty.
Step 4
Get a large mixing bowl ready. Add the finely chopped angelica and the drained minced beef to the bowl. Crack in 3 fresh eggs. The eggs will act as a binder, helping to hold all the ingredients together.
Step 5
Let’s season the mixture. Add 1/3 teaspoon of salt and a pinch of black pepper. You can adjust the amount of pepper to your preference, but a little sprinkle will help remove any unpleasant odors and add a nice aroma.
Step 6
Since the angelica was blanched, the mixture might seem a bit wet. To achieve the right consistency for forming patties, add 3 heaping tablespoons of flour for batter. You can also use regular flour or tempura flour if you prefer. The batter should be thick enough to hold its shape without being too runny.
Step 7
Now it’s time to shape and cook the patties. Using two spoons makes this process much easier. Use one spoon to scoop out the mixture and the other spoon to help push the mixture off into the pan and shape it. This method keeps your hands clean and allows you to create uniform patties. Scoop portions of the mixture and gently form them into small, flat rounds before placing them in the pan.
Step 8
Time to grill them to a beautiful golden brown. Start cooking over medium heat. If you notice the patties browning too quickly and potentially burning, reduce the heat to medium-low. Cooking them through evenly is important. You’ll know they’re done when they feel firm to the touch when gently pressed with a spoon. Cook until both sides are a lovely golden brown.
Step 9
Once cooked, place the savory beef and angelica patties on a plate lined with paper towels. This will help absorb any excess oil, making them taste even lighter.
Step 10
If you have some batter left and want to add a spicy kick, finely chop the Korean chili peppers and mix them into about half of the remaining batter. The spiciness of the chili peppers will cut through any richness and add a delicious savory note. If you prefer less heat, you can omit this step or substitute with chopped bell peppers for color and a hint of sweetness.
Step 11
Now, make patties with the chili-infused batter and cook them in the pan as well. Again, start with medium heat and adjust to medium-low to ensure they cook through without burning. The aroma of spicy chili will be wonderfully enticing.
Step 12
Voilà! Your delicious angelica patties are ready. I’ve arranged two types on the plate: the plain beef and angelica patties at the top, and the spicy chili beef and angelica patties (‘Ttaengcho’ version) at the bottom. You can enjoy choosing between them! For an extra touch of flavor, mix 1 Tbsp soy sauce, 1/2 tsp red pepper flakes, 2 Tbsp vinegar, and 1/2 tsp toasted sesame seeds to create a simple dipping sauce.
