Delicious and Moist Pork Bulgogi Patties (Donggeurangttaeng)
Delicious and Moist Pork Bulgogi Patties (Donggeurangttaeng)
How to Make Pork Donggeurangttaeng with Ground Pork and Leftover Vegetables
Make delicious pork donggeurangttaeng at home, a beloved side dish for meals and a perfect accompaniment to drinks! This recipe uses ground pork and any leftover vegetables you have in your fridge to create moist and tender patties. Enjoy a rich flavor with simple ingredients. They’re also a fantastic snack for kids!
Main Ingredients- 300g ground pork
- 25g chives
- 1 green onion
- 1/2 onion
- 1/8 carrot
- 1 egg (for the mixture)
- 1 Tbsp cornstarch (for the mixture)
- 1 Tbsp minced garlic
- 1/2 Tbsp salt
- Pinch of black pepper
Pork Marination- 1 pinch salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
Coating for Frying- 2 eggs (for egg wash)
- 3 Tbsp pancake mix (buchim garu)
- 1 pinch salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
Coating for Frying- 2 eggs (for egg wash)
- 3 Tbsp pancake mix (buchim garu)
Cooking Instructions
Step 1
First, in a bowl, place the 300g of ground pork. Add 1 pinch of salt, a pinch of black pepper, and 1 Tbsp of cooking wine to marinate the pork and remove any gamey odor. Mix well by gently kneading with your hands. This step helps to tenderize the pork and enhance its flavor.
Step 2
Wash the chives thoroughly, drain them well, and then mince them very finely. Finely chop the green onion as well, using both the white and green parts. Finely mincing the vegetables ensures that they integrate smoothly into the patty mixture without separating.
Step 3
Finely mince the onion and carrot. The sweetness of the onion and the texture of the carrot will make the donggeurangttaeng even more delicious. The finer the vegetables are minced, the smoother and more uniform the mixture will be.
Step 4
If you have tofu available, prepare half a block. Place it on a cheesecloth or clean kitchen towel and squeeze out all the excess water firmly with your hands. Adding tofu will make the donggeurangttaeng extra moist and tender, resulting in a superior taste.
Step 5
Combine the marinated ground pork, minced chives, green onion, onion, carrot, and the squeezed-out tofu (if using) in one large bowl. Add 1 Tbsp of cornstarch, 1 egg, 1 Tbsp of minced garlic, 1/2 Tbsp of salt, and a pinch of black pepper. Mix everything together thoroughly to form a well-combined mixture.
Step 6
Put on clean disposable gloves and knead the mixture vigorously for at least 5 minutes. Kneading the mixture well develops its stickiness, making it easier to shape the donggeurangttaeng and preventing them from falling apart during cooking. It’s important to knead until the mixture becomes cohesive and slightly elastic.
Step 7
Spread 3 Tbsp of pancake mix evenly on a wide plate. In a separate bowl, whisk the 2 eggs to make an egg wash. Take portions of the mixture and flatten them into round, thick patties using your hands. Lightly coat each patty with the pancake mix, then dip them thoroughly into the egg wash, ensuring they are fully covered on both sides. This coating will help the donggeurangttaeng fry to a golden-brown crisp.
Step 8
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Carefully place the egg-washed donggeurangttaeng patties into the hot oil. Fry one side until golden brown, then flip and fry the other side until evenly cooked. Continue frying until both sides are a beautiful golden brown. Your delicious pork donggeurangttaeng is now ready to be enjoyed with rice!
