Juicy Donggeurang-tteok: The Perfect Recipe
Easy and Delicious Homemade Donggeurang-tteok
A beloved Korean staple, loved by both children and adults alike! Donggeurang-tteok, made with ground meat and vegetables, boasts a tender texture and rich juices. Try this easy and quick recipe in two different ways. It’s perfect as a side dish for rice or as a snack!
Main Ingredients- 300g ground pork (a cut with moderate fat is recommended)
- 1/4 onion (finely minced)
- 5cm carrot (finely minced)
- 7cm zucchini (seeds removed, only the green part finely minced)
Seasoning & Other Ingredients- 2 Tbsp potato starch (helps bind the mixture)
- Pinch of salt (adjust to taste)
- Pinch of black pepper (helps remove gamey odors)
- 2 Tbsp potato starch (helps bind the mixture)
- Pinch of salt (adjust to taste)
- Pinch of black pepper (helps remove gamey odors)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Wash the carrot and onion thoroughly, then mince them as finely as possible. For the zucchini, use only the green skin by peeling it with a knife, remove the seeds, and then mince it very finely. Finely mincing the vegetables will help them mix well with the meat and result in a tender texture for the donggeurang-tteok.
Step 2
In a bowl, combine the ground pork, finely minced carrot, onion, and zucchini.
Step 3
Now it’s time to season. Add 2 tablespoons of potato starch to the ground meat and vegetables. Season with a pinch of salt and a pinch of black pepper according to your preference. The potato starch will help bind the mixture, preventing it from falling apart and making it easier to shape the donggeurang-tteok.
Step 4
Knead the mixture thoroughly with your hands until it becomes cohesive and sticky. Kneading well is crucial for the donggeurang-tteok to hold its shape when cooked and to ensure a delicious taste. The dough should be slightly sticky to the touch.
Step 5
Now, we’ll shape the donggeurang-tteok using this dough. The first method involves using plastic wrap. Lay out a sheet of plastic wrap on your work surface, place the prepared dough on it, and roll it up tightly like a sushi roll. Twist the ends to secure the shape. After shaping with plastic wrap, wrap it once more with aluminum foil for extra firmness.
Step 6
This step is a tip for achieving a neater shape. When shaping the dough on the plastic wrap, it’s okay if the dough looks uneven. You can roughly shape it with your hands, but if you desire a more uniform shape or find the dough difficult to work with, using a bamboo sushi mat will make it much easier to form a round shape.
Step 7
When wrapping the dough with foil, instead of just loosely covering it, twist the ends two or three times. This will help the dough inside the foil become firmer and maintain its shape better when sliced or cooked.
Step 8
The first method is steaming. Once the dough is securely wrapped in foil, place it in the refrigerator for about 30 minutes to firm up. After chilling, remove the dough, place it in a steamer, and steam for 20 minutes. Another method involves freezing: wrap the dough in foil and place it in the freezer until slightly firm. Once frozen, unwrap, slice into round patties, coat with flour and egg, and then pan-fry. Steaming results in a tender texture with less oil, while frying yields a savory and crispy finish.
Step 9
After steaming, your donggeurang-tteok will be hot and steamy. Carefully remove the foil and plastic wrap. Let it cool slightly, then slice it into round patties about 1cm thick. Lightly coat each slice with flour, dip in beaten egg, and pan-fry in a lightly oiled, preheated pan until golden brown. Delicious donggeurang-tteok is ready! It’s a perfect snack for kids.
