Herb Donggeurangttaeng (Korean Herb Meatballs)
Herb Donggeurangttaeng (Korean Herb Meatballs)
Herb Cooking / Herb Donggeurangttaeng
This recipe is perfect for those who often find themselves with leftover herbs they don’t know how to use. We’ve prepared a video for an incredibly simple herb donggeurangttaeng you can make in no time! Watch from 01:15 for the magic to begin. It’s a fantastic way to add a fresh, aromatic twist to a classic Korean dish.
Ingredients- 1 Tbsp minced thyme
- 1 Tbsp minced rosemary
- 200g ground pork
- 1 pinch salt
- 1 pinch black pepper
- 70ml olive oil
Cooking Instructions
Step 1
Finely mince the fresh thyme leaves. Washing the thyme and then carefully removing just the leaves before mincing will help release its fragrant oils, enhancing the flavor.
Step 2
Similarly, prepare the fresh rosemary leaves by washing them and mincing them finely, just like the thyme. The combination of thyme and rosemary will create a unique and delightful aroma.
Step 3
Place the ground pork in a mixing bowl. If you’re grinding the pork yourself, opt for a cut with a good balance of lean meat and fat for the best texture.
Step 4
Add a pinch of salt, a pinch of black pepper, and all of the minced thyme and rosemary to the ground pork. Gently mix everything together with your hands. Be careful not to overmix or knead the meat too vigorously, as this can result in a tough texture. The key is to blend the ingredients until just combined, allowing the herb aromas to infuse the pork evenly.
Step 5
Take spoonfuls of the well-mixed pork mixture and shape them into small, flat round patties using your palms. Making them about the size of a small child’s fist is ideal for even cooking and easy handling. Feel free to adjust the shape to your preference.
Step 6
Heat the olive oil in a frying pan over medium-low heat. Once the oil is shimmering, carefully place the shaped patties into the pan. Pan-fry them until each side is golden brown and cooked through. Allow each side to cook for about 3-4 minutes, ensuring the meatballs are fully cooked on the inside. The subtle aroma of the olive oil will add another layer of deliciousness to your herb donggeurangttaeng.
