Homemade Donggeurangttaeng: Delicious Mini Meat Patties
Crafting Perfect Donggeurangttaeng at Home for Everyone
Here’s a fantastic recipe for Donggeurangttaeng that you can make ahead and freeze for later enjoyment! It’s incredibly convenient and always a hit.
Main Ingredients- 400g ground pork
- 1/2 onion, finely minced
- Carrot, finely minced (about 1/4 cup)
- A little green onion (scallion), finely chopped
- 1 block firm tofu (approx. 300g), water squeezed out
Seasoning for Meat Mixture- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp cooking wine (like mirin)
- 1/2 Tbsp minced garlic (optional)
- A pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 Tbsp cooking wine (like mirin)
- 1/2 Tbsp minced garlic (optional)
- A pinch of black pepper
Cooking Instructions
Step 1
In a bowl, combine the ground pork. Add 1 Tbsp soy sauce, 1 Tbsp sesame oil, 2 Tbsp cooking wine, and a pinch of black pepper. Mix well with your hands to marinate the meat. This step helps tenderize the meat and infuse it with flavor.
Step 2
Slightly blanch the tofu in boiling water, then rinse it under cold water. Crucially, wrap the tofu in a clean kitchen towel or cheesecloth and squeeze out as much water as physically possible. Excess moisture will make the mixture too wet and difficult to shape.
Step 3
Finely mince the onion, carrot, and green onion. Uniformly minced vegetables ensure a pleasant texture and even distribution within the patties.
Step 4
Add the marinated ground pork, the well-squeezed tofu, and the minced vegetables to a large bowl. For an extra boost of flavor, you can add 1/2 Tbsp of minced garlic. Now, knead the mixture thoroughly with your hands until it becomes sticky and well-combined. If you plan to freeze these for later, consider adding 1-2 tablespoons of frying powder (or all-purpose flour) to make the mixture slightly firmer, which helps with shaping and freezing.
Step 5
Take portions of the mixture, about a tablespoon each, and gently form them into small, flattened patties with your hands. Aim for a consistent thickness for even cooking. Lightly dust both sides of each patty with flour, tapping off any excess. Next, dip each flour-dusted patty into the beaten egg, ensuring it’s fully coated.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated patties into the hot oil. Cook slowly, allowing them to brown nicely on both sides. Cooking over low heat is essential to ensure the inside is cooked through without burning the exterior.
Step 7
To freeze any leftover patties or mixture: Lay out a sheet of plastic wrap. Divide the mixture into desired portions and roll each portion tightly into a log shape. Wrap securely in the plastic wrap. Once frozen, you can easily slice off portions as needed. For best results, take them out of the freezer about 5-10 minutes before slicing to slightly thaw. Slicing when completely frozen can be difficult and dangerous, while too much thawing will cause the shape to lose its integrity. A slight thaw allows for clean cuts.
