Delicious and Chewy Donggeurangttaeng (Pork Patties)
Delicious and Chewy Donggeurangttaeng (Pork Patties)
Hearty Donggeurangttaeng Made from Leftover Ground Pork
Make delicious donggeurangttaeng using leftover ground pork and tofu from making sundubu jjigae. Crispy on the outside and moist on the inside, donggeurangttaeng is perfect as a side dish for kids or as a snack with drinks!
Donggeurangttaeng Patty Ingredients- 200g ground pork
- 1 block tofu (approx. 300g)
- 30g carrot (finely minced)
- 1/4 onion (approx. 50g, finely minced)
- 3 green onions (approx. 20g, finely chopped)
- 1 tsp minced garlic
- 1 tsp cooking wine or ginger wine
- 1/2 tbsp salt (adjust to taste)
- Pinch of black pepper
- 1 egg
- 1 tbsp breadcrumbs
- 2 tbsp potato starch (or cornstarch)
Frying Ingredients- 3 eggs
- Plenty of cooking oil
- 3 eggs
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare one block of tofu. It’s crucial to remove as much moisture as possible. Use a cheesecloth or paper towels to squeeze out the water from the tofu.
Step 2
Combine the squeezed tofu and the ground pork in a large bowl.
Step 3
Finely mince the carrot. Finely mince 1/4 onion as well. Finely chop 3 green onions. Add 1 tsp of minced garlic.
Step 4
Add 1 tsp of cooking wine or ginger wine to eliminate any porky smell. Season with about 1/2 tbsp of salt and a pinch of black pepper. It’s better to start with less seasoning and adjust later after tasting.
Step 5
Once all ingredients are in the bowl, knead them thoroughly with your hands to form a dough. Kneading vigorously will help the ingredients bind together, making it easier to shape the donggeurangttaeng. When the mixture starts to come together, crack in 1 egg and knead again. The egg will make the mixture smoother and help it bind better.
Step 6
If the mixture is too wet and doesn’t hold its shape, add 1 tbsp of breadcrumbs and 2 tbsp of potato starch and mix again. The breadcrumbs and starch will absorb excess moisture and firm up the mixture, helping the donggeurangttaeng maintain its shape.
Step 7
Take small portions of the dough, about a bite-sized amount. Shape each portion into a round, flattened patty, like a donggeurangttaeng.
Step 8
All the dough has been shaped into donggeurangttaeng patties. This is the total amount we have. Now it’s time to cook them.
Step 9
In a separate bowl, beat 3 eggs until well combined. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Dip each prepared donggeurangttaeng patty into the beaten egg, coating both sides evenly.
Step 10
Place the egg-coated donggeurangttaeng patties into the heated frying pan. Fry them on both sides until golden brown. Be sure to manage the heat well to prevent burning and ensure they are cooked through. Your delicious donggeurangttaeng is now complete! They taste best when served hot.
