Chuseok Classic! Hearty Korean Pork Patties (Donggeurangttaeng) Recipe
Mastering Donggeurangttaeng: A Delicious Pork Patty Recipe Perfect for Chuseok
Do you love Donggeurangttaeng? While Chuseok might seem far away, it’s just around the corner! It’s time to start planning your holiday menu. No Chuseok feast is complete without these savory Korean pork patties, Donggeurangttaeng! This versatile base recipe can also be used to create delicious stuffed peppers (gochu-jeon) and perilla leaf pancakes (kkaennip-jeon). Make this Chuseok memorable with homemade Donggeurangttaeng!
Basic Ingredients for Donggeurangttaeng- 1/2 block Tofu (approx. 150g)
- 1/3 Zucchini (approx. 50g)
- 1/3 Carrot (approx. 50g)
- 1/2 King Oyster Mushroom (approx. 50g)
- 1 handful Green Onions (approx. 20g)
- 1/2 Onion (approx. 50g)
- 500g Ground Pork (shoulder or leg recommended)
- All-purpose flour (for coating)
- 2 Eggs
- 1/2 tsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, drain the tofu thoroughly by placing it on a sieve. Squeeze out as much water as possible. This step is crucial to prevent the patty mixture from becoming too wet and to ensure a rich flavor.
Step 2
Finely mince the onion, green onions, carrot, zucchini, and king oyster mushroom. The finer the vegetables are chopped, the better they will incorporate into the mixture, resulting in a smoother and more delicious Donggeurangttaeng.
Step 3
Transfer all the finely chopped vegetables into a large bowl.
Step 4
Squeeze out any remaining moisture from the drained tofu and add it to the bowl with the chopped vegetables. Mash the tofu well with your hands until it’s lump-free and mixed with the vegetables.
Step 5
Pat the ground pork dry with paper towels to remove any excess blood. Add the pork to the bowl with the vegetables and tofu. If you’re not buying pre-ground meat, consider buying a cut like pork shoulder or leg and grinding it yourself at home for fresher, more economical results!
Step 6
Crack one egg into the bowl containing the pork, tofu, and vegetables.
Step 7
Add 1/2 teaspoon of salt and a pinch of black pepper. Mix everything thoroughly by kneading the ingredients together until well combined. Ensure the pork is evenly distributed and blended with the vegetables and tofu.
Step 8
Take about a tablespoon of the well-kneaded mixture and place it on your palm. Gently roll it between your hands to form a round patty. This is a fun step to involve children in!
Step 9
When cooking, these round patties will slightly flatten. This will naturally create the familiar, slightly flattened disc shape of Donggeurangttaeng. Once shaped, you’re just one step away from enjoying your homemade patties!
Step 10
Prepare your dredging station: pour some flour onto a wide plate and whisk the remaining egg(s) in another bowl.
Step 11
When making a variety of Korean pancakes (jeon) for holidays or special occasions, having your flour and egg wash ready in separate wide dishes makes the process much smoother. This is a great tip for efficiently cooking larger batches.
Step 12
Coat each shaped Donggeurangttaeng patty evenly with flour on both sides. This flour coating helps the egg wash adhere better and contributes to a crispier exterior.
Step 13
Dip the floured patties into the whisked egg wash, ensuring they are fully coated. Heat a generous amount of oil in a pan over medium-low heat. Carefully place the egg-coated patties into the hot pan and cook until golden brown on both sides.
Step 14
Depending on the thickness and size of your Donggeurangttaeng, cooking times may vary. A good technique is to pan-fry both sides until golden, then add a small splash of water (1-2 tablespoons) to the pan, cover it, and let it steam on low heat for about 3-5 minutes. This ensures the inside is cooked through and tender. However, if your patties are thin, they might cook through without the steaming step, so adjust as needed.
