Non-Greasy Pork and Kimchi Jeon (Donggeurangttaeng) Recipe
Pork and Kimchi Jeon (Donggeurangttaeng) – A Lighter Version
Enjoy a delicious and less greasy Pork and Kimchi Jeon (Donggeurangttaeng) that’s bursting with savory, tangy, and slightly spicy flavors. This recipe offers a delightful twist on the traditional Korean pancake, making it a perfect appetizer, side dish, or even a main course.
Main Ingredients
- 150g well-fermented kimchi
- 150g ground pork
- 1/2 block firm tofu (about 150g)
- 2 Tbsp chopped green onions
- 1 Tbsp minced garlic
- 1 fresh egg
- 3 Tbsp pancake mix (buchim garu)
- 1 Tbsp sesame oil
- Vegetable oil for frying, as needed
Pork Marinade
- 1 Tbsp cooking wine (e.g., mirin)
- 2 pinches salt (approx. 1g)
- A pinch of black pepper
- 1 Tbsp cooking wine (e.g., mirin)
- 2 pinches salt (approx. 1g)
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare 150g of ground pork. Use paper towels to thoroughly press out any excess blood from the surface of the pork. This step is crucial for removing any gamey odor and ensuring a clean flavor.
Step 2
To the drained ground pork, add 1 Tbsp of cooking wine to help eliminate any porky smell. Then, add 2 pinches of salt and a pinch of black pepper. Mix well with your hands, ensuring the seasonings are evenly distributed. Let it marinate for about 10 minutes.
Step 3
For the kimchi, remove the core and any excess filling. Squeeze out as much liquid as possible with your hands, then finely chop the kimchi. If the kimchi pieces are too large, the donggeurangttaeng might not hold together well. For the firm tofu (1/2 block, approx. 150g), wrap it in a clean kitchen towel or cheesecloth and squeeze out all the excess water very firmly. Removing the water from the tofu is key to preventing a soggy batter and ensuring the pancakes don’t fall apart.
Step 4
In a large bowl, combine the marinated ground pork, finely chopped kimchi, and squeezed tofu. Add 2 Tbsp of chopped green onions, 1 Tbsp of minced garlic, 1 fresh egg, 3 Tbsp of pancake mix, and 1 Tbsp of sesame oil. First, mix everything together with a spoon until the ingredients start to come together. Using a spoon initially helps to prevent the ingredients from becoming overly mashed and makes mixing easier.
Step 5
Now, put on a pair of disposable gloves and knead the mixture with your hands until it forms a cohesive dough. The dough should be firm enough to shape into small patties without sticking excessively to your hands. If the mixture is too wet, you can add a little more pancake mix. If it’s too dry, add a tiny bit of water or beaten egg to adjust the consistency. (Note: The required consistency may vary depending on the moisture content of your kimchi and tofu.)
Step 6
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Use a spoon to scoop out portions of the dough and place them onto the hot pan, leaving some space between each patty. Once the pan is heated, reduce the heat to medium-low. This ensures the donggeurangttaeng cooks through without burning on the outside. Spooning the dough helps create nicely rounded shapes.
Step 7
Gently press down on each patty with the back of the spoon to flatten them slightly. Cook until the underside is golden brown, then flip and cook the other side until it’s also golden brown. Continue flipping and cooking until both sides are beautifully browned and the patties are cooked through.
Step 8
Once cooked, place the donggeurangttaeng on a plate lined with paper towels to absorb any excess oil. This will make them less greasy and delightfully crispy. They are delicious served warm immediately, or you can let them cool and reheat them later.
