Chewy Squid Donggeurangttaeng (No Flour)
Chewy Squid Donggeurangttaeng Made Without Flour! [Chewy Squid Sings in Donggeurangttaeng!]
Today, I made donggeurangttaeng with chewy squid! Squid is not only chewy but also has a wonderful umami flavor, right? The combination of finely minced squid, tofu, and vegetables is truly delicious. As always, I didn’t use any pancake mix. Instead, I added a generous amount of eggs, which makes the dough look a bit soft, but when you fry it, the shape holds well, it flips easily, and it’s a delicious no-flour donggeurangttaeng. I’ll guide you through the detailed steps so even beginners can easily make it!
Main Ingredients- 1 squid body
- 1/2 block firm tofu (approx. 150g)
- 1/4 onion
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1/2 green onion
Cooking Instructions
Step 1
First, prepare 1 squid. Carefully peel the squid’s skin and rinse it thoroughly under running water. Using a paper towel to grip the skin makes it easier to peel off without the squid slipping.
Step 2
Finely mince the prepared squid body. To maintain the chewy texture of the squid, it’s best to mince it into appropriately sized pieces rather than making it too fine.
Step 3
Finely chop the bell peppers (red and yellow), onion, and green onion. Feel free to use other vegetables you have in your refrigerator based on your preference. Finely chopped vegetables will blend well into the donggeurangttaeng mixture and provide a better texture.
Step 4
Cut the 1/2 block of tofu (approx. 150g) into bite-sized pieces and place it in a plastic bag. You can easily mash it with your hands. Then, take small handfuls of the mashed tofu and squeeze out any excess water, placing it in a bowl. Using a cheesecloth will help you remove moisture more effectively.
Step 5
In a large mixing bowl, combine the squeezed tofu and the finely chopped vegetables. Add the minced squid, and then crack in 3 eggs. Since we are not using flour, adding plenty of eggs will increase the batter’s viscosity, making it easier to shape and flip the donggeurangttaeng while frying.
Step 6
Now it’s time to season the dough. Add 3 pinches of salt and 2 pinches of black pepper. To enhance the umami flavor, add 1/2 Tbsp of soy sauce and 1/2 Tbsp of sesame oil for a richer taste.
Step 7
Mix all the ingredients thoroughly with a spatula or spoon until well combined, creating a uniform batter. It’s important to ensure that all ingredients are evenly incorporated.
Step 8
Heat a pan with a generous amount of cooking oil. Scoop portions of the batter and place them in the pan, shaping them into flat, round patties. Once the bottom side is golden brown, carefully flip them using a spatula. Flip them back and forth until the entire donggeurangttaeng is evenly cooked to a delicious golden brown. Using two spoons to shape and flip the patties makes it easier and helps maintain their shape without them falling apart.
Step 9
Your delicious squid donggeurangttaeng, packed with chewy squid, tender tofu, and crisp vegetables, is now ready! The texture of the bouncy, chewy squid and the harmonious blend of vegetables are simply delightful. The addition of soy sauce and sesame oil further enhances the umami flavor, making it irresistible. Donggeurangttaeng has a timeless appeal, doesn’t it? I ended up eating a few while making them and a few more while plating, and now there aren’t many left!
