Ultimate Korean Pork Patties (Donggeurangttaeng)
Ultimate Korean Pork Patties (Donggeurangttaeng)
Tender & Juicy Pork Patties: A Simple and Delicious Recipe for Lunar New Year
Golden brown and perfectly pan-fried, these Donggeurangttaeng are incredibly tender, moist, and bursting with savory juices. They are a culinary masterpiece, perfect for holidays like Seollal or when entertaining guests.
Pork Patty Mixture Ingredients- 450g ground pork
- 1/2 onion (finely minced)
- 1/2 green onion (white part mainly, finely minced)
- 6 slices carrot (very finely minced)
- 2 dried shiitake mushrooms (rehydrated, squeezed dry, and finely minced)
- 2 Cheongyang peppers (seeds removed and finely minced)
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 1.5 Tbsp minced garlic
- 2/3 tsp minced ginger
- 1/4 tsp black pepper
- 1 tsp sesame oil
Coating & Frying Ingredients- 1/3 cup pancake mix (buchim garu)
- 3-4 eggs
- Cooking oil, as needed
- Paper cup (optional, for shaping)
Garnish & Flavor Ingredients (Optional)- 1 white green onion (sliced thinly for garnish)
- 8 slices fresh ginger (thinly sliced for flavor)
- 1 red chili pepper (thinly sliced for garnish)
- 1 green chili pepper (thinly sliced for garnish)
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- Pinch of sesame seeds
- 1/3 cup pancake mix (buchim garu)
- 3-4 eggs
- Cooking oil, as needed
- Paper cup (optional, for shaping)
Garnish & Flavor Ingredients (Optional)- 1 white green onion (sliced thinly for garnish)
- 8 slices fresh ginger (thinly sliced for flavor)
- 1 red chili pepper (thinly sliced for garnish)
- 1 green chili pepper (thinly sliced for garnish)
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- Pinch of sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- Pinch of sesame seeds
Cooking Instructions
Step 1
For a more detailed visual guide, please refer to the YouTube video above: https://youtu.be/aiYkyMr7AiA. Watching the video will greatly enhance your understanding of the recipe!
Step 2
Prepare the key vegetables for the pork patty mixture. Finely mince the onion, green onion, carrot, rehydrated shiitake mushrooms, and Cheongyang peppers. Ensure the shiitake mushrooms are rehydrated and then squeezed very dry to prevent the mixture from becoming watery.
Step 3
Prepare the garnish and flavor ingredients. Thinly slice the white part of the green onion for garnish. Slice the fresh ginger thinly for added aroma. Slice the red and green chili peppers diagonally and thinly for decoration. (These are optional ingredients, often used for presentation or to infuse flavor while cooking.)
Step 4
In a large bowl, combine the ground pork with all the finely minced vegetables. Add the soy sauce, salt, minced garlic, minced ginger, and black pepper. Mix everything together thoroughly by hand, kneading for about 2-3 minutes until the ingredients bind together. It’s crucial to mix well to develop a sticky texture in the pork.
Step 5
After the initial mixing, add the sesame oil and gently mix it in just once. Adding sesame oil at the end preserves its fragrant aroma and enhances the flavor. Your pork patty mixture is now ready.
Step 6
Shape the pork mixture into patties. Scoop out a tablespoon of the mixture, roll it into a ball in your palms, and then gently flatten it with your palm to about 1 cm thickness. Aim for a uniform thickness, especially if children will be eating them.
Step 7
For perfectly uniform and neat patties, you can use a paper cup as a mold. Lightly coat the inside bottom of a paper cup with pancake mix. Press the pork mixture into the cup, then invert the cup to release a perfectly shaped patty. (This is an optional technique; with practice, shaping by hand can be faster.)
Step 8
Coat the shaped patties. First, dredge each patty in pancake mix, ensuring it’s evenly coated. Then, dip it into the beaten egg mixture, letting any excess drip off. For extra crispiness, you can double-coat them by repeating the process.
Step 9
Preheat your frying pan. Add a generous amount of cooking oil to the pan. If using, add the sliced ginger and green onion (for garnish) to the oil and gently sauté over low heat to infuse the oil with their aroma. This prevents the patties from tasting greasy and adds a wonderful depth of flavor.
Step 10
Once the oil is warm, carefully place the coated patties into the pan. Cook over medium-low heat until golden brown on one side, then flip and cook the other side until evenly browned. Drain the cooked patties on paper towels to remove excess oil. (Optional: You can place slices of chili pepper on top of the patties while cooking for added color and flavor.)
Step 11
If the oil becomes too dark or oily during cooking, wipe the pan clean with paper towels and add a little fresh oil before continuing. This ensures a cleaner fry and prevents burning.
Step 12
Here’s a tip for achieving a visually appealing Dongeurangttaeng. Cook the side that will be hidden from view until nicely browned, and cook the side facing upwards (the presentation side) just enough to achieve a pleasant golden color. (Of course, ensure the patties are cooked through by maintaining medium-low heat and not rushing the process.)
