Hearty Soybean Patty Steak with Soy Milk
Cooking Soybean Patty Steak using Jungshikdang Soy Milk!
A hambak steak (Korean patty steak) that everyone, young and old, can enjoy without complaint. This recipe is a new creation using the rich soy milk from Jungshikdang, offering a delightful twist on a classic favorite.
Soybean Patty Steak
- 1 liter Jungshikdang Rich Soy Milk
- 1 tsp Salt
- 1 tsp Vinegar
- 300g Ground Pork
- 1/2 Onion
- 3 Tbsp Breadcrumbs (or 2 slices of white bread, ground)
- 1 tsp Salt
- Pinch of Pepper
- 2 tsp Soy Sauce
- 1 tsp Minced Garlic
Sauce
- 100ml Jungshikdang Black Soy Milk
- 1 tsp Sugar
- 1 tsp Ketchup
- 3 tsp Tonkatsu Sauce
Salad
- Shredded Cabbage (appropriate amount)
- 1 tsp Ketchup
- 1 tsp Coleslaw Dressing
- 100ml Jungshikdang Black Soy Milk
- 1 tsp Sugar
- 1 tsp Ketchup
- 3 tsp Tonkatsu Sauce
Salad
- Shredded Cabbage (appropriate amount)
- 1 tsp Ketchup
- 1 tsp Coleslaw Dressing
Cooking Instructions
Step 1
First, pour the 1 liter of Jungshikdang Rich Soy Milk into a pot and bring it to a boil over medium heat. Stir occasionally until it starts to simmer.
Step 2
Once the soy milk is simmering gently, add 1 teaspoon of salt and 1 teaspoon of vinegar to season. Avoid stirring too vigorously at this stage.
Step 3
Continue to simmer for a bit longer. You will notice the soy protein starting to clump and form soft curds. At this point, turn off the heat. Place a fine-mesh sieve lined with cheesecloth over a bowl and carefully pour the soy milk mixture through it to separate the curds.
Step 4
Gather the edges of the cheesecloth containing the soybean pulp. Gently squeeze out as much liquid as possible by pressing down firmly with your hands. This will give your patty a tender texture.
Step 5
Now, let’s prepare the ingredients for the hambak steak patties. You can use 3 tablespoons of breadcrumbs, or for a homemade touch, tear 2 slices of white bread into small pieces and process them into crumbs in a blender.
Step 6
Finely mince half an onion. Aim for a small dice to ensure it integrates smoothly into the patty mixture.
Step 7
Heat a pan over medium heat and add a small knob of butter. Sauté the minced onion until it becomes translucent and fragrant. Cooking the onion in butter enhances its flavor beautifully.
Step 8
In a mixing bowl, combine the 300g of ground pork, the squeezed soybean pulp, the sautéed onion, 3 tablespoons of breadcrumbs (or ground bread), 2 teaspoons of soy sauce, 1 teaspoon of salt, a pinch of pepper, and 1 teaspoon of minced garlic. Mix everything thoroughly, kneading until the mixture becomes cohesive and slightly sticky.
Step 9
Divide the well-mixed patty mixture into portions and shape them into round, flattened patties. Try not to make them too thick, so they cook through evenly.
Step 10
Wipe the pan clean if necessary, or use a separate non-stick pan. Add a tablespoon or two of cooking oil and heat it over medium-low heat. Carefully place the shaped patties into the hot pan and cook until golden brown on both sides. Watch the heat carefully to ensure they cook through without burning.
Step 11
While the patties are cooking, or after removing them briefly, pour 100ml of Jungshikdang Black Soy Milk directly into the same pan (where you cooked the onions or patties). This will deglaze the pan and create a flavorful sauce base.
Step 12
Add 1 teaspoon of ketchup, 1 teaspoon of sugar, and 3 teaspoons of tonkatsu sauce to the pan with the soy milk. Stir well to combine all the sauce ingredients.
Step 13
Bring the sauce to a gentle simmer and let it cook for a minute or two until slightly thickened. This creates a delicious sauce for your hambak steak. For a lighter sauce, you can use water instead of soy milk. For a richer, creamier sauce, stick with the soy milk.
Step 14
Finally, plate your hambak steak patties. Arrange them on a plate and serve with a side salad made from shredded cabbage tossed with ketchup and coleslaw dressing for a complete and satisfying meal.
