Delicious and Crispy Tuna Patties (Donggeurangttaeng)
Delicious and Crispy Tuna Patties (Donggeurangttaeng)
Homemade Restaurant-Quality Tuna Patties! Made with a Secret Spoonful of Seasoning
Elevate your tuna patties with this simple yet impactful recipe! A single spoonful of this special seasoning blend means you don’t need soy sauce for dipping – they’re delicious as is. Experience the delightful contrast of a crispy exterior and a tender, flavorful interior.
Main Ingredients- 1 can (200g) Tuna, drained
- 1/3 Zucchini, finely minced
- 1/5 Carrot, finely minced
- 1/2 Scallion (green onion), finely minced
- 1/4 Onion, finely minced
- 1/2 Tbsp Minced Garlic
- 2 Eggs
- 4 Tbsp Pancake Mix (Buchim Garu)
- 1 Tbsp Anchovy Fish Sauce
Cooking Instructions
Step 1
The measuring spoon used here is a standard Korean rice spoon, approximately 8cc. Begin by finely mincing all the vegetables: zucchini, carrot, scallion, and onion. Ensure the vegetable pieces are small enough; if they are too large, the patties might crumble or have an unpleasant texture. (Approximate weights of minced vegetables: Zucchini ~70g, Carrot ~50g, Scallion ~15g, Onion ~50g). For those who prefer more visual guidance, please refer to the linked video. You can find more recipes and the latest updates faster on the Duyuline YouTube channel!
Step 2
Place the drained tuna in a sieve and press firmly to remove as much oil as possible. A standard 200g can of tuna can yield about 50g of oil. Thoroughly draining the oil contributes to a cleaner taste in the patties.
Step 3
Combine all the ingredients in a large bowl: the finely minced vegetables, the well-drained tuna, eggs, minced garlic, and anchovy fish sauce. Many restaurants season their dishes with MSG or anchovy fish sauce to achieve a deep flavor. This method ensures the patties are flavorful enough to be enjoyed without any dipping sauce.
Step 4
Measure out the pancake mix by filling a spoon generously, aiming for 2 heaped spoonfuls. It’s best to add about this much initially and then mix. You can add more if needed after assessing the batter’s consistency. For a visual cue on the desired consistency, please watch the video tutorial. The goal is a mixture that holds its shape without being too runny.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Use a spoon to scoop portions of the batter and place them onto the hot oil. Gently press down on each patty with the back of the spoon to shape them into the characteristic ‘donggeurangttaeng’ (round patty) form.
Step 6
Fry the patties, flipping them occasionally, until they are golden brown and cooked through on both sides. Cooking over medium heat allows them to cook evenly on the inside while achieving a delightful crispiness on the outside.
Step 7
Your delicious tuna patties, with their satisfying texture – crispy outside and moist inside – are ready to be enjoyed! Serve them warm and savor the flavor.
