Golden Recipe! How to Make Perfect Meat Patties (Inspired by Gwangjang Market’s Soonhee Bindaetteok)
Golden Recipe! How to Make Perfect Meat Patties (Inspired by Gwangjang Market’s Soonhee Bindaetteok)
Master the Art of Meat Patty Batter: Gwangjang Market’s Soonhee Bindaetteok Secret Recipe for a Delicious Meal
Hello everyone! Today, we’re sharing the ultimate meat patty recipe, revealed by the owner of Soonhee Bindaetteok, a famous restaurant in Gwangjang Market, on the show ‘What to Eat Today?’. You can now recreate the delicious taste of market-fresh meat patties right in your own kitchen! The owner’s secret lies in using pork neck for the meat and a 1:5 ratio of glutinous rice flour to potato starch in the batter. Frying them in plenty of corn oil results in a wonderfully crispy exterior and a tender, moist interior. While the original recipe is fantastic, we’ve added a touch of our own for even more flavor: sea salt and beef bouillon powder to ensure a rich, savory taste that balances the patties perfectly. To complement the richness, we’re also including a recipe for a fantastic pickled onion salad that cuts through any greasiness and harmonizes beautifully with the patties. Don’t worry, it’s not difficult at all! Follow along and create a delightful and satisfying meal.
Meat Patty Batter (Makes approx. 11 medium patties)- 600g minced pork neck
- 1 bunch scallions (about 150g)
- 2/3 medium onion
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2/3 Tbsp sea salt (or to taste)
- 2/3 Tbsp beef bouillon powder
- 1 Tbsp sesame oil
- 4 eggs (start with 3, add the 4th if needed)
- 2 Tbsp glutinous rice flour
- 10 Tbsp potato starch
- Generous amount of corn oil for frying
Perfect Pairing: Pickled Onion Salad- 1/2 medium onion
- 1 red chili pepper
- 10 Tbsp soy sauce
- 5 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 medium onion
- 1 red chili pepper
- 10 Tbsp soy sauce
- 5 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
In a large bowl, place the 600g of minced pork neck. Gently press with paper towels to remove excess blood. Removing blood ensures a cleaner flavor without any gamey smell.
Step 2
Wash the scallions thoroughly, pat them dry, and chop them into approximately 1cm pieces. The fresh aroma of the scallions will enhance the flavor of the meat patties.
Step 3
Finely dice the 2/3 medium onion. It’s best to chop them into pieces that offer a pleasant chew rather than making them too fine, which can lose their texture.
Step 4
We’ll be using a total of 4 eggs. Start by cracking 3 eggs into the bowl. You can add the 4th egg later if the batter seems too stiff. Adding too much liquid at once can make the batter too wet.
Step 5
Now, let’s add the seasonings: 1 Tbsp minced garlic, a pinch of black pepper, 2/3 Tbsp sea salt, 2/3 Tbsp beef bouillon powder, and 1 Tbsp sesame oil. Also, add 2 Tbsp glutinous rice flour and 10 Tbsp potato starch. The 1:5 ratio of glutinous rice flour to potato starch is the secret to achieving that perfectly crispy exterior and moist interior!
Step 6
Mix all the ingredients and seasonings thoroughly with a spoon, or wear disposable gloves and use your hands to knead the mixture until it becomes slightly sticky and well-combined. Kneading well helps the patties hold their shape and results in a better texture.
Step 7
Heat a non-stick pan over medium-high heat and add a generous amount of corn oil. Once the oil is hot, scoop portions of the meat mixture with a spoon and place them onto the pan. Gently flatten each portion into a round, not-too-thick patty. This ensures they cook evenly all the way through and look appealing.
Step 8
Reduce the heat to medium. When the edges of the patties start to turn golden brown, carefully flip them using a spatula. Lightly pressing down with the spatula as you flip helps them cook evenly inside.
Step 9
Adjust the heat between medium and medium-low, and continue to cook until both sides are beautifully golden brown. Using plenty of corn oil will almost fry the patties, giving them an extra crispy texture. Admire the delicious appearance of your perfectly cooked meat patties!
Step 10
After frying a batch, the pan might become a bit messy. To ensure the next batch of patties cooks to a clean, golden color, wipe the pan clean with paper towels before adding more oil and batter. This step makes a noticeable difference in the appearance of the finished patties.
Step 11
Now, let’s prepare the pickled onion salad, the perfect accompaniment to our meat patties. Thinly slice 1/2 medium onion and 1 red chili pepper into bite-sized pieces.
Step 12
In a small bowl, combine 10 Tbsp soy sauce, 5 Tbsp vinegar, and 1 Tbsp sugar. Stir until the sugar dissolves to create the dressing. Add the sliced onions and red chili pepper to the dressing and gently mix. This simple yet delicious pickled onion salad cuts through the richness of the meat patties and adds a refreshing zest!
