Delicious Donggeurang-tteong (Korean Meat Patties)
Delicious Donggeurang-tteong (Korean Meat Patties)
Why Reserve Them for Holidays? The Beloved Korean Comfort Food, Donggeurang-tteong
Donggeurang-tteong, a dish that evokes the warmth of home-cooked meals and is perfect for entertaining guests, is a beloved staple in Korean cuisine enjoyed by all ages. Served alongside freshly steamed rice, it makes for a satisfying meal, and it’s also a fantastic accompaniment to a cold beer! Take the time to make these with care and enjoy them with your whole family. When pan-fried to a golden crisp on the outside and kept tender on the inside, they become an absolute hit for kids’ snacks! The preparation is straightforward, so let’s get started right away.
Main Ingredients- 500g minced pork
- 150g minced beef
- 1/2 block firm tofu (approx. 150g)
- 1/2 medium onion
- 1/2 medium carrot
- 1 stalk green onion (white parts mainly)
- 2 Korean green chilies (optional, adjust spiciness)
- 1/2 Tbsp salt
- 3-4 Tbsp all-purpose flour
- 1 egg white
- 2-3 whole eggs (for coating)
Meat Marinade- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or 1/2 tsp grated ginger)
- 1 Tbsp sesame oil
- A pinch of black pepper (a few cracks)
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1 tsp ginger juice (or 1/2 tsp grated ginger)
- 1 Tbsp sesame oil
- A pinch of black pepper (a few cracks)
Cooking Instructions
Step 1
In a bowl, combine the minced pork and beef. Add all the ‘Meat Marinade’ ingredients (soy sauce, minced garlic, ginger juice, sesame oil, and pepper). Mix well with your hands, like gently massaging the meat, to marinate. Let it sit for about 10 minutes to allow the flavors to meld.
Step 2
Wrap the tofu in a cheesecloth or clean kitchen towel and firmly squeeze out as much water as possible. Then, mash the tofu thoroughly with a fork or spoon until it’s smooth and lump-free. (Squeezing out the water is crucial to prevent the mixture from becoming too watery!)
Step 3
Finely mince the onion, carrot, green onion, and Korean green chilies. If the vegetables are too large, it will be difficult to shape the patties nicely. Lightly drain the minced vegetables by placing them in a sieve.
Step 4
Add the marinated meat, mashed tofu, minced vegetables, flour, egg white, and 1/2 Tbsp of salt to the bowl. (Adjust the amount of flour, using 3-4 Tbsp, depending on the consistency of the mixture.)
Step 5
Mix all the ingredients together using your hands, kneading vigorously until the mixture becomes sticky and well-combined. Using your hands instead of a spatula will help the ingredients bind better and improve the texture.
Step 6
Take a spoonful of the mixture and shape it into flat, round patties, similar to small burgers. To prevent the mixture from sticking to your hands or the tray, you can lightly dust the tray with flour or lightly wet/oil your hands before shaping.
Step 7
Once all the patties are shaped, place some flour in a sieve and gently toss the patties to coat them lightly and evenly with flour. This step helps the egg wash adhere better and results in a crispier exterior when cooked.
Step 8
In a separate bowl, whisk 2-3 eggs until well beaten. Dip each flour-coated patty into the egg wash, ensuring it’s evenly coated. Gently shake off any excess egg.
Step 9
Heat a generous amount of oil in a frying pan over medium-low heat. Place the egg-coated patties in the hot oil and cook until golden brown on both sides. Avoid using high heat, as it can burn the outside before the inside is cooked.
Step 10
Continue to cook, adjusting the heat as needed to prevent burning, ensuring that the patties are cooked through to the center. If the patties are too thick, they may take longer to cook internally, so aim for a moderate thickness when shaping. Once they are golden brown and cooked through, your delicious Donggeurang-tteong is ready to serve!
