Tuna Tofu Donggeurangttaeng (Pan-fried Patties)
Tuna Tofu Donggeurangttaeng (Pan-fried Patties)
Soft and Savory Tuna Tofu Donggeurangttaeng Recipe
Enjoy a special twist on your favorite tofu patties with the addition of canned tuna! These Tuna Tofu Donggeurangttaeng are delicious, easy to make with simple ingredients, and perfect for both kids’ snacks and adult appetizers. Let’s get started on this delightful dish that balances a soft texture with a mild, savory flavor!
Ingredients- 1 can Tuna (drained)
- 1 block Tofu (approx. 300g)
- 2 Cheongyang peppers (or mild green chilies)
- 2 stalks Scallions (or the white part of green onions)
- Approx. 1/4 Carrot
- 2 Eggs
- 1 to 1.5 Tbsp Pancake Mix (can substitute with flour, tempura mix, or breadcrumbs)
- 1 Tbsp Tuna Extract (or soy sauce)
- 1/3 tsp Salt
- A pinch of Black Pepper
- Vegetable Oil, for pan-frying
Cooking Instructions
Step 1
It’s crucial to drain the tofu well. If not pre-drained, wrap the tofu in a clean kitchen towel or cheesecloth, place it on a plate, and weigh it down with a heavy object (like another pot or cans) for about 10-15 minutes to press out excess water. This step ensures the patties hold their shape and aren’t too soggy.
Step 2
Open the can of tuna and drain the oil completely using a sieve. You can gently press the tuna with a spoon to remove any remaining oil for a cleaner flavor.
Step 3
In a mixing bowl, combine the drained tofu and tuna. It’s time to season the base for your donggeurangttaeng. Add 1/3 tsp of salt and a pinch of black pepper.
Step 4
Put on a pair of disposable gloves and thoroughly mash and mix the tofu and tuna with your hands. Ensure there are no large lumps for a smooth texture.
Step 5
If there are still chunks of tofu, the patties might not form nicely and could break apart during cooking. Mash everything thoroughly until well combined.
Step 6
While the base flavors meld, prepare your vegetables. Finely chop the Cheongyang peppers and scallions (or the white parts of green onions). Dice the carrot into very small pieces for a pleasant texture.
Step 7
Add the finely chopped vegetables to the tofu and tuna mixture. The colorful vegetables will make the patties look even more appealing.
Step 8
Now, let’s bind the ingredients and add richness. Crack in 2 eggs. Gently whisk the yolks with a spoon and mix them thoroughly into the batter.
Step 9
If the batter is too wet, gradually add 1 to 1.5 tablespoons of pancake mix until it reaches a consistency that can be shaped by hand. You can also use regular flour, tempura mix, or breadcrumbs. The batter should be firm enough to hold its shape.
Step 10
Finally, add 1 tablespoon of tuna extract (or soy sauce) for an umami boost and enhanced flavor. Taste the mixture and add a tiny bit more salt if needed.
Step 11
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. Spoon portions of the batter onto the hot pan, shaping them into small patties. Leave some space between each patty to make flipping easier.
Step 12
Resist the urge to press down on the patties or reshape them immediately after placing them in the pan. Let them cook undisturbed until the edges start to turn golden brown and the bottom is set. This allows them to cook through without falling apart.
Step 13
Once the bottoms are golden brown and set, carefully flip them over. Using two spoons can make this process much easier. After flipping, do NOT press down on the patties. Allow them to cook on the second side while maintaining their fluffy shape.
Step 14
Pressing down on the donggeurangttaeng before they are fully cooked can cause the filling to spill out, ruining their appearance. Be patient and flip them occasionally, ensuring both sides are evenly golden brown. Your delicious Tuna Tofu Donggeurangttaeng are now ready to enjoy!
