Tuna “Donggeurangttaeng” (Pan-fried Patties)
Tuna “Donggeurangttaeng” (Pan-fried Patties)
Delicious Tuna Patties Made with Canned Tuna
Donggeurangttaeng, typically enjoyed during holidays, can now be easily made at home with canned tuna instead of meat. This recipe offers a lighter, more delicate flavor profile that appeals even to those who don’t usually favor pan-fried dishes. Its savory and subtly sweet taste is perfectly complemented by a simple dipping sauce. If you’re looking for a festive yet easy dish to make during holidays spent at home, or just a comforting, everyday meal, these tuna patties are a wonderful choice for the whole family.
Ingredients- 1 large can of tuna (drained)
- 1/2 block of firm tofu (water squeezed out)
- 1 onion (finely chopped)
- 1/3 carrot (finely chopped)
- 2 red chili peppers (finely chopped)
- 3-4 Korean green chili peppers (finely chopped, adjust to taste)
- 3-4 eggs
- 1 stalk of green onion (finely chopped)
- 1 Tbsp minced garlic
- 5 Tbsp pancake mix (buchim garu)
- Pinch of black pepper
- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, finely chop all the vegetables. We’re using a generous amount of onion for a delightful sweetness and crisp texture. Feel free to add mushrooms or chives for extra flavor and texture, or substitute the Korean green chilies with regular green bell peppers if you prefer a milder taste.
Step 2
Squeeze the tofu firmly using a cheesecloth or kitchen towel to remove as much water as possible. This is crucial for a good texture. Also, drain the canned tuna thoroughly to get rid of excess oil. Removing excess moisture from the ingredients will prevent the mixture from becoming too watery.
Step 3
In a large bowl, combine the chopped vegetables, the drained tuna, the squeezed tofu, and the eggs.
Step 4
Mix all the ingredients thoroughly until well combined. Add the minced garlic, a pinch of black pepper, and 1/2 Tbsp of salt. Mix again to ensure the seasonings are evenly distributed, forming your patty mixture.
Step 5
We’ll be pan-frying these patties directly without coating them in flour or egg wash separately. The mixture should be moist but firm enough to hold its shape when scooped. If it feels too wet, you can add a little more pancake mix. While you could shape them by hand and coat them, this direct pan-frying method is quicker and results in wonderfully tender patties.
Step 6
Heat a generous amount of cooking oil in a pan over medium heat, then reduce the heat to low. Use a tablespoon to scoop out portions of the mixture and form them into round patties directly in the pan, using a second spoon to help shape them. Make them about a tablespoon thick for a satisfying bite. Once all the patties are in the pan, turn the heat back up to medium and cook.
Step 7
Cook for a few minutes until the bottom is golden brown, then gently flip them. Press down lightly with your spatula to ensure even cooking and a nice golden-brown color on both sides. Avoid flipping them too frequently; cooking them undisturbed for a bit on each side will help them hold their shape and cook through beautifully.
