Hearty Chuseok Delicacy: Homemade Buchu (Chive) Donggeurangttaeng
Chuseok Holiday Essential: Recipe for the Beloved Traditional Dish, Buchu Donggeurangttaeng
Introducing a star dish for the abundant Chuseok holiday, an indispensable treat for ancestral rites and festive gatherings: Donggeurangttaeng! This beloved Korean pancake, made with minced meat and finely chopped vegetables, is shaped into round patties and pan-fried to a beautiful golden brown, delighting both children and adults. Today, we’re adding the fragrant essence of ‘buchu’ (Korean chives) for an extra layer of flavor and texture! Perfect not just for holidays, but also as a delicious side dish or snack any day of the year! Try making these nutritious and flavorful Donggeurangttaeng to share the warmth and love with your cherished ones this Chuseok!
Main Ingredients
- 300g minced pork (lean cut recommended)
- 200g firm tofu
- 100g onion (about 1/2 medium onion)
- 50g carrot (about 1/4 medium carrot)
- 30g Korean chives (buchu, about 1 small bunch)
- 15g Cheongyang chili pepper (1-2 peppers, adjust to spice preference)
- 2 large eggs
- 3 Tbsp all-purpose flour (approx. 30g)
Meat Mixture Seasoning
- 1 Tbsp minced garlic
- 1 Tbsp rice wine or cooking sake (to remove gamey odor)
- 1 Tbsp soy sauce
- 1 Tbsp mirin or sweet cooking wine (for sweetness and shine)
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Dipping Sauce (Optional)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- 1/4 tsp black pepper
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp chopped Cheongyang chili pepper (optional)
- 1 Tbsp minced garlic
- 1 Tbsp rice wine or cooking sake (to remove gamey odor)
- 1 Tbsp soy sauce
- 1 Tbsp mirin or sweet cooking wine (for sweetness and shine)
- 1 Tbsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Dipping Sauce (Optional)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp water
- 1/4 tsp black pepper
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp chopped Cheongyang chili pepper (optional)
Cooking Instructions
Step 1
Begin by finely mincing all the vegetables intended for the filling: onion, carrot, buchu (Korean chives), and Cheongyang chili pepper. Ensure they are washed and dried thoroughly before mincing. Finely minced vegetables ensure a smooth and cohesive filling.
Step 2
Removing excess water from the tofu is crucial for a good texture. Wrap the tofu in a clean kitchen cloth or cheesecloth and squeeze firmly to press out as much liquid as possible. Alternatively, you can crumble the tofu and let it drain in a sieve.
Step 3
Crumble the de-watered tofu with a spoon or your hands until it has a fluffy, crumbly consistency. This step prevents the filling from becoming too dense or sticky, ensuring a pleasant texture.
Step 4
Place the minced pork in a large mixing bowl. You can also use minced beef or a mixture of pork and beef.
Step 5
Add the finely chopped vegetables and all the seasoning ingredients for the meat mixture to the bowl. The aromatic buchu and the hint of spice from the chili pepper will enhance the overall flavor.
Step 6
Incorporate the seasoning ingredients: minced garlic, rice wine (or sake), soy sauce, mirin (or sweet cooking wine), salt, pepper, and sesame oil. Using soy sauce adds a savory depth, while rice wine effectively neutralizes any gamey odor from the meat.
Step 7
Knead the mixture thoroughly with your hands for at least 5 minutes, or until it becomes cohesive and slightly sticky. This thorough kneading is essential to bind the ingredients together, preventing the patties from falling apart during cooking.
Step 8
Divide the well-kneaded mixture into small portions, about 30g each, and roll them into balls. These will then be flattened into patties.
Step 9
Shape each portion into a round, flat patty, about 0.5 cm thick. Avoid making them too thick, as this can lead to uneven cooking. You can also make smaller, bite-sized patties for children.
Step 10
Lightly coat each shaped patty with flour on both sides. This flour layer helps the egg wash adhere better and prevents the patties from breaking during frying.
Step 11
In a separate bowl, whisk the eggs until smooth and frothy, ensuring there are no lumps. Lumpy egg wash can result in an uneven appearance after cooking.
Step 12
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Cooking at a lower temperature is key to ensuring the patties cook through without burning the outside.
Step 13
Dip each floured patty into the whisked egg, ensuring it’s evenly coated, then carefully place it in the heated pan. Pan-fry the patties until golden brown on both sides, gently pressing down with a spatula occasionally for even cooking. If the pan seems dry, add a little more oil between batches.
Step 14
And there you have it – your homemade Buchu Donggeurangttaeng, a true Chuseok delight! Aren’t they beautifully golden and appetizing? We hope you have a wonderfully abundant and joyful holiday season filled with warm, homemade food like these delicious patties. Thank you!
