Soft and Moist Donggeurangttaeng (No Flour Coating!)
Soft and Moist Donggeurangttaeng (No Flour Coating!)
The New World of Donggeurangttaeng: No Frying Flour, No Burning, No Greasiness!
Hello, this is Kim Jin-ok. Among the many dishes that make the holiday season special, who can forget ‘Jeon’ (Korean pancakes)? And specifically, Donggeurangttaeng! While it can be a bit laborious for the maker, the sizzling sound and the aroma of frying Jeon fill the house with a festive holiday spirit! But what’s the most challenging part of frying Donggeurangttaeng? Besides the preparation of the dough, it’s the need to fry it slowly over low heat until the meat inside is fully cooked. When you fry it slowly for a long time, don’t the juices and seasoning from the dough ooze out, causing the Donggeurangttaeng to burn? (It’s truly frustrating when a beautifully shaped pancake burns!) The Donggeurangttaeng recipe I’m introducing today completely eliminates that worry. Moreover, instead of coating it with flour, we’ll coat it only with egg wash and fry it very quickly. This makes it a beneficial recipe for those on a diet! Plus, you can make a large batch in advance, freeze it, and then, whenever you need it, just take it out, dip it in egg wash, and fry it. You can enjoy Donggeurangttaeng easily anytime!
Ingredients (Makes approx. 35 pieces)- 500g ground pork
- 1 block tofu (450g)
- 1 onion
- 1/2 carrot (100g)
- 12 stalks green onions (100g)
- 5 Cheongyang peppers
- 2.5 Tbsp minced garlic
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1/2 Tbsp fine salt
- 2 Tbsp mirin (rice wine)
- A pinch of black pepper
- Vegetable oil
- Eggs (for egg wash)
Cooking Instructions
Step 1
Prepare 500g of ground pork. Place it on paper towels to drain any excess blood. If you prefer a leaner texture, use pork shoulder or leg. For a moister result, a mix of pork shoulder and pork belly (50:50 ratio) works wonderfully.
Step 2
Mash 1 block of tofu (450g) with a fork or your hands. Then, place the mashed tofu in a clean, damp kitchen towel and wring out as much moisture as possible. This step is crucial for a firm dough that holds its shape.
Step 3
Finely mince 1 onion. Finely mince 1/2 carrot (about 100g). Using a food processor makes this step quick and easy. Chop the 12 green onions into small pieces and finely chop the 5 Cheongyang peppers. Adjust the amount of chili peppers to your spice preference.
Step 4
In a large bowl, combine the drained ground pork, mashed tofu, minced onion, minced carrot, chopped green onions, and chopped Cheongyang peppers. Add 2.5 Tbsp minced garlic, 2 Tbsp sesame oil, a pinch of black pepper, 2 Tbsp soy sauce, 2 Tbsp mirin, and 1/2 Tbsp fine salt. Mix everything thoroughly and knead until the mixture becomes a cohesive, slightly sticky dough. ***Tip: For extra moist Donggeurangttaeng, add 1-2 Tbsp of lard or vegetable oil to the dough while mixing. This will make the finished product wonderfully tender.
Step 5
Once the dough is well-mixed, form it into small, round patties, about the size of a 500-won coin. Gently flatten them into small discs. Arrange the shaped patties on a large plate or tray. This recipe yields approximately 35 pieces.
Step 6
Here comes my special tip for Donggeurangttaeng that differs from traditional methods! We’re going to steam the shaped patties before frying them. Steaming them first eliminates the need for a flour coating. Since the inside is already fully cooked during steaming, you only need to lightly fry the exterior. This means no more worrying about burning the Donggeurangttaeng, and you’ll use much less oil! Prepare your steamer by adding water and bringing it to a rolling boil. Line the steamer basket with a clean kitchen towel or parchment paper, and carefully place the shaped Donggeurangttaeng patties on top.
Step 7
Cover the steamer with its lid and maintain high heat. Steam for 7 minutes. If you made your Donggeurangttaeng patties thicker than specified, you might need to increase the steaming time slightly.
Step 8
After 7 minutes, open the steamer. The Donggeurangttaeng should be fully cooked, similar to the filling of dumplings. Carefully remove them from the steamer and let them cool slightly. ***Tip: To ensure the shapes hold well after steaming, knead the dough thoroughly and form the patties evenly. ***Once steamed and slightly cooled, these Donggeurangttaeng can be stored in an airtight container or freezer bag in the freezer. When you’re ready to eat them, simply thaw, dip in egg wash, and fry.
Step 9
Dip each steamed Donggeurangttaeng patty into a bowl of beaten eggs, ensuring it’s well-coated on both sides. Heat a small amount of vegetable oil in a pan over medium-low heat. Fry the egg-coated patties for a very short time on each side until they are lightly golden brown and cooked through. Since they are already cooked, you just need to achieve a nice color. ***Tip: For a simple dipping sauce, slice some onion thinly and chop Cheongyang peppers finely. Mix with 3 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp plum syrup (or sugar).
