Festive Korean Meatballs (Donggeurangttaeng): A Beautifully Shaped Recipe
The Star of Holiday Feasts! Achieve Perfectly Shaped and Appetizing Donggeurangttaeng Every Time
During Lunar New Year and other traditional holidays, ‘jeon’ (savory pancakes) are an indispensable part of the feast. Among these, our family always makes Donggeurangttaeng. Today, I’ll share my special tips for making uniformly shaped and beautifully presented Donggeurangttaeng that will impress everyone. Follow these steps, and you’ll be a Donggeurangttaeng master in no time!
Main Ingredients- 300g ground pork
- 1/2 block firm tofu (approx. 150g)
- 2 shiitake mushrooms (or your preferred mushrooms)
- 1/4 onion
- 2 stalks green onion (or scallions)
- 1/4 carrot
- 3-4 Tbsp pancake mix (buchim garu)
- 1 egg
Seasoning & Others- 1/2 tsp salt
- Pinch of black pepper
- 1 tsp minced garlic
- 1 tsp sesame oil
- Cooking oil (for frying)
- 1/2 tsp salt
- Pinch of black pepper
- 1 tsp minced garlic
- 1 tsp sesame oil
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, finely mince the vegetables that will add rich flavor to your Donggeurangttaeng. Mincing the onion, mushrooms, carrot, and green onions (or scallions) as finely as possible is crucial for a cohesive mixture that holds its shape when cooked. Using a food processor can be convenient, but fine mincing is key.
Step 2
Drain the tofu thoroughly by placing it in a sieve or squeezing it with a clean cloth to remove as much water as possible. Excess moisture will make the mixture too wet and difficult to shape. Mash it until it has a smooth consistency, like mashed potatoes.
Step 3
In a large bowl, combine the ground pork, drained tofu, and all the minced vegetables. Add the salt, black pepper, minced garlic, and sesame oil. Mix well by kneading with your hands for about 3-4 minutes until the mixture becomes sticky and well-seasoned. This ensures the flavors are evenly distributed.
Step 4
Here’s my secret to perfectly uniform shapes: a kitchen towel roll! Line the inside of a clean cardboard kitchen towel roll with plastic wrap or a plastic bag. This makes it easy to remove the mixture later and helps create neat, consistent shapes.
Step 5
Spoon the prepared mixture into the lined kitchen towel roll. Press down firmly to pack the mixture tightly, ensuring there are no air pockets. This compacting step is vital for clean, defined edges when you slice the Donggeurangttaeng later.
Step 6
Place the filled kitchen towel roll directly into the freezer and freeze for at least 2-3 hours, or until firm. Freezing makes the mixture firm enough to slice easily and prevents it from losing its shape during cooking, resulting in beautifully crisp edges. Freezing overnight is even better.
Step 7
The next day, carefully remove the frozen mixture from the kitchen towel roll, keeping it in the plastic wrap. Now, using a sharp knife, slice the log into uniform pieces, about 0.8 to 1 cm thick. The frozen state makes slicing incredibly smooth. Look how clean the cut surfaces are!
Step 8
Lightly coat each sliced Donggeurangttaeng piece with pancake mix (buchim garu) on both sides. This dusting helps the egg wash adhere better and contributes to a crispier finish when fried. Next, dip each piece into a beaten egg, ensuring it’s fully coated.
Step 9
Heat a frying pan over medium heat and add a generous amount of cooking oil. Carefully place the coated Donggeurangttaeng pieces in the hot pan, ensuring not to overcrowd it. Cook over medium-low heat to ensure they cook through without burning. Fry until both sides are golden brown and appetizingly crispy.
Step 10
Voilà! Your homemade Donggeurangttaeng is ready! They have perfectly uniform shapes and a satisfyingly dense texture, making them incredibly appealing. They’re not only perfect for holiday tables but also make a wonderful side dish for kids. Enjoy your festive holiday with these delicious, homemade Donggeurangttaeng!
