Donggeurangtteong (Korean Pan-fried Meatballs)
How to Make Square Donggeurangtteong: Useful for Holidays and Everyday Meals
The Lunar New Year holiday is just a few days away! Today, as the title suggests, I’ll share a recipe for Donggeurangtteong that’s not only perfect for holidays but also convenient to make and enjoy anytime. While traditional Donggeurangtteong are round like coins, today we’re making them in a special square shape, which I’ve creatively named ‘Square Donggeurangtteong.’ This method involves freezing the Donggeurangtteong batter in a container (after using up aluminum foil) and then slicing it into convenient square portions to be coated in egg and pan-fried. You can store it frozen as is, or slice it into squares, pack them in a ziplock bag, and freeze. When you’re in a hurry, just take them out, coat them with egg, and fry them up for a quick and easy meal anytime.
Ingredients
- 200g Ground Pork
- 100g Ground Beef
- 1/2 block Firm Tofu
- 3 Tbsp Minced Scallions
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Fine Salt (approx.)
- 1 Tbsp Sesame Oil
- A pinch of Black Pepper
- Eggs
- Cooking Oil
Cooking Instructions
Step 1
1. Mash 1/2 block of firm tofu using the back of a knife. Place it in a damp cheesecloth or kitchen towel and gently squeeze out excess water. Lay down parchment paper or paper towels and place the ground pork and beef on top to press out any excess blood.
(Tip: For best results, use pork shoulder or leg and beef eye of round.)
2. In a large bowl, combine the mashed tofu, ground pork, and ground beef. Add 1 Tbsp minced garlic, 3 Tbsp minced scallions, about 1/2 Tbsp fine salt, 1 Tbsp sesame oil, and a pinch of black pepper. Mix everything together gently with your hands until well combined.
(Tip: It’s better to season the Donggeurangtteong batter with salt rather than soy sauce for a balanced flavor.)
Step 2
3. Knead the mixture thoroughly with your hands, as if you’re developing gluten in dough. If you were to shape this mixture into round, flat patties, coat them with flour, dip in egg wash, and pan-fry, you’d have traditional Donggeurangtteong. Today, however, we’ll be placing this batter into a container to freeze.
Step 3
4. Line a clean aluminum foil container with plastic wrap. Press the batter firmly into the container, spreading it evenly. Cover and freeze.
(Tip: If you don’t have an aluminum foil container, you can spread the batter on a sheet of plastic wrap placed on a bamboo sushi mat, then roll it up tightly and freeze.)
Once frozen, take the batter out and let it sit at room temperature or in the refrigerator for about 30 minutes until the surface is slightly thawed and easy to slice. Then, cut it into desired shapes, coat with egg wash, and pan-fry. I had a large amount, so I fried some for immediate consumption and stored the rest in ziplock bags in the freezer. This way, you can easily take out portions as needed, coat them with egg, and fry them for a convenient meal.
(Tip: Freezing the Donggeurangtteong batter makes it easy to shape, but it can release a lot of moisture when frying. For large batches, like during holidays, freeze the batter for only 3-4 hours until it’s partially set (not completely frozen). Then, slice it into bite-sized pieces, coat with flour, dip in egg wash, and fry. This method prevents excess moisture and results in beautifully shaped Donggeurangtteong.)
Step 4
5. Dip the sliced Donggeurangtteong pieces into the egg wash, ensuring they are evenly coated. Heat cooking oil in a pan over low heat. Once the oil is warm, carefully place the egg-coated Donggeurangtteong pieces into the pan, starting from the edges and working towards the center. Pan-fry on both sides until golden brown and cooked through.
(Tip: When frying, place the egg-coated Donggeurangtteong pieces starting from the edges of the pan and then fill the center last. The center of the pan receives the most direct heat from the gas flame, so placing them from the edges outwards helps them cook evenly without burning.)
(Tip: Cook slowly over low heat to ensure the inside is thoroughly cooked.)
