Pork and Shrimp Patty (Donggeurangttaeng)
Pork and Shrimp Patty (Donggeurangttaeng)
Delicious Pork Patties with Whole Shrimp on Top, Perfect for a Festive Meal!
Even though the holidays are still a ways off, I’ve been craving traditional Korean pancakes (jeon)! For my eldest son’s lunchbox and because my younger sons absolutely love them, I decided to make some Donggeurangttaeng. We don’t have formal holiday traditions or ancestral rites at home, so I can make these whenever it’s convenient for me. My sons prefer pork over beef, so this time I made them solely with ground pork. Personally, I prefer a mix of pork and beef, but to make this pork-only version a bit more special, I topped each patty with whole shrimp before frying. The result was on a completely different level compared to patties where shrimp is minced into the mixture. While those were already delicious, this version offers an even more intense shrimp flavor – truly the best I’ve ever made! The kids ate them up so quickly, eagerly asking for more before they had even finished the first serving, which made me laugh. Try this elevated version of pork Donggeurangttaeng topped with whole shrimp for a luxurious holiday treat!
Main Ingredients- 828g Ground Pork
- 1/2 Onion
- 5 Cheongyang Peppers (spicy Korean peppers)
- A little bit of Carrot
- 9 Medium Shrimp (peeled and deveined)
- Pancake Mix (like Buchim Garu), as needed
- 2 Eggs
- 5 Tbsp Corn Starch
Seasoning and Marinade- 2 Tbsp Soju (or cooking wine)
- Olive Oil, for frying
- Salt, to taste
- Black Pepper, to taste
- Sesame Seeds, to taste
- 1/3 tsp Monosodium Glutamate (MSG) or flavor enhancer (optional)
- 1 Tbsp Minced Garlic
- A little bit of chopped Green Onion
- 2 Tbsp Soju (or cooking wine)
- Olive Oil, for frying
- Salt, to taste
- Black Pepper, to taste
- Sesame Seeds, to taste
- 1/3 tsp Monosodium Glutamate (MSG) or flavor enhancer (optional)
- 1 Tbsp Minced Garlic
- A little bit of chopped Green Onion
Cooking Instructions
Step 1
In a bowl, combine the ground pork with the seasoning ingredients: soju, salt, black pepper, minced garlic, chopped green onion, and sesame seeds. Knead the mixture well until it becomes sticky and well-combined. Let it rest in the refrigerator for about 10 minutes to allow the flavors to meld.
Step 2
Finely dice the onion. Remove the seeds from the Cheongyang peppers and mince them finely. Grate or finely dice the carrot. If you prefer less spice, you can use milder peppers or reduce the amount of Cheongyang peppers.
Step 3
Add the diced onion, peppers, and carrot to the marinated ground pork. Incorporate the corn starch and mix everything thoroughly by hand until a cohesive dough forms. The corn starch helps bind the ingredients and creates a crispier texture when fried.
Step 4
Prepare the shrimp by peeling them, deveining, and patting them dry. You’ll be placing whole shrimp on top of the patties, so keep them intact, removing only the head and tail segment.
Step 5
Take a spoonful of the pork mixture and shape it into a round, flat patty (Donggeurangttaeng). Gently press a prepared shrimp onto the surface of each patty. Lightly coat both sides of the shaped patties with pancake mix. This helps the egg wash adhere better and prevents the patties from falling apart during cooking.
Step 6
In a shallow dish, whisk the eggs. Dip each flour-coated patty into the egg wash, ensuring it’s evenly coated on both sides. Heat a frying pan over medium-low heat with a generous amount of olive oil. Place the egg-coated patties in the pan.
Step 7
Fry the patties for a few minutes until the bottom side is golden brown and cooked through. Carefully flip them and cook the other side until equally golden and cooked. It’s important to cook over medium-low heat to ensure the patties cook through without burning. Continue cooking until the shrimp turns pink and is fully cooked.
Step 8
Once cooked, transfer the Donggeurangttaeng to a plate lined with paper towels to drain any excess oil. Arrange them attractively on a serving platter. These patties are delicious served hot or cold, making them perfect for lunchboxes or as a savory snack.
