Moist and Non-Greasy ‘Super Simple Donggeurangttaeng’ Recipe
Golden Ratio! Moist Inside, Golden Brown Outside, Zero Greasiness! Donggeurangttaeng Recipe Anyone Can Succeed At
Hello! I’m Henri’s Sister, your cooking companion. Today, we’re going to make ‘Donggeurangttaeng’, a favorite for the whole family, even when it’s not a holiday. My signature Donggeurangttaeng is large, incredibly moist inside, and never greasy. Enjoy this simple homemade dish as a delicious meal or snack! For Donggeurangttaeng, pork shoulder or loin is great. If you prefer a leaner cut, ask your butcher to grind pork tenderloin or sirloin.
Ingredients- 400g ground pork (shoulder, loin, tenderloin, or sirloin to taste)
- 1 block (approx. 300g) firm tofu
- 4 Korean green chili peppers (adjust for spice preference)
- 1 handful (approx. 30g) chives
- 4 large eggs
- Cornstarch or flour (for coating)
- 1 Tablespoon salt (standard rice spoon)
- A pinch of black pepper
- 1/2 Tablespoon minced garlic (standard rice spoon)
Cooking Instructions
Step 1
First, prepare fresh ground pork. (This recipe uses 400g. If your cut has a lot of fat, lightly press with paper towels to remove excess grease.)
Step 2
Prepare the supporting ingredients. Take one large block of firm tofu. Finely mince 4 Korean green chili peppers (remove seeds if you prefer less spice). Wash and finely chop 1 handful of chives. Prepare half a stalk of green onion.
Step 3
In a large bowl, add the 400g of ground pork and begin seasoning. First, add 1 Tablespoon of salt (using a standard rice spoon).
Step 4
Add 1/2 Tablespoon of minced garlic (using a standard rice spoon).
Step 5
Wrap the tofu in a clean kitchen towel or cheesecloth and gently squeeze out excess water. You don’t need to squeeze it completely dry; just lightly pressing to remove moisture is enough to maintain the tofu’s moistness. Add the squeezed tofu to the pork mixture.
Step 6
Sprinkle black pepper to taste, which helps to remove any gamey smell from the pork.
Step 7
Now, use your hands to knead and mix all the ingredients thoroughly. It’s important to mix until the pork clumps together and the seasonings are evenly distributed.
Step 8
While the seasoned meat mixture rests, finely chop the prepared green onion, chives, and Korean green chili peppers. Chop them as finely as possible so they don’t interfere with the texture of the Donggeurangttaeng.
Step 9
Add the finely chopped vegetables to the meat mixture and knead again until everything is well combined. It’s crucial to mix vigorously at this stage to ensure the ingredients bind together well.
Step 10
To improve the dough’s stickiness and help it bind, crack in 1 egg and mix thoroughly. This completes the Donggeurangttaeng mixture.
Step 11
It’s important to taste the mixture for seasoning. Take a small amount from the tofu part and taste it. If it’s not salty enough, add more salt to adjust. If you’re concerned about raw meat, you can take a small piece, fry it as a test, and then adjust the seasoning of the remaining mixture accordingly.
Step 12
Prepare the egg wash. Crack 4 eggs into a bowl and whisk them well with a fork or whisk.
Step 13
Also, prepare some cornstarch or flour for coating the Donggeurangttaeng. Be careful not to apply too thick a layer of flour, as it can burn.
Step 14
Take portions of the prepared mixture and shape them into small, flat patties. Lining your work surface or a tray with plastic wrap will make it easier to lift the Donggeurangttaeng later without them sticking. Shaping all the patties at once will streamline the next steps.
Step 15
Lightly coat each shaped Donggeurangttaeng patty with cornstarch or flour on all sides. A thin coating helps the egg wash and meat adhere well and prevents burning. Gently shake off any excess powder.
Step 16
Once all the patties are lightly dusted with flour, line them up, shake off any excess, and prepare them for the egg wash.
Step 17
Dip the flour-coated Donggeurangttaeng into the prepared egg wash, ensuring both sides are evenly coated. Aim for a thin, even layer of egg wash.
Step 18
Now, heat a generous amount of oil in a frying pan over medium-low heat. Place the Donggeurangttaeng patties in the pan and cook until golden brown on both sides. Since the patties are quite thick, it’s crucial to keep the heat low to prevent the egg-coated exterior from burning before the inside cooks. Flip them gently once one side is golden brown.
Step 19
Continue to cook slowly over low heat. If cooked over high heat, the outside will burn quickly while the inside remains raw. Low and slow cooking ensures the patties are cooked through completely without burning and achieve a beautiful golden color.
Step 20
I used a 28cm frying pan and cooked them in about 3 batches. Avoid overcrowding the pan; cooking in appropriate batches ensures even cooking.
Step 21
Voila! Your Donggeurangttaeng is ready – moist inside and completely non-greasy!
Step 22
Dip a warm patty in ketchup and take a bite for a burst of moisture and flavor. Here’s a tip: Squeezing the tofu too hard can make the Donggeurangttaeng dry. Squeeze just enough to remove excess water, and you’ll achieve a wonderfully moist texture without worrying about it leaking!
Step 23
You can see how densely packed the filling is. Making them this plump ensures they stay moist and tender even when reheated.
Step 24
Look at these beautifully golden-brown Donggeurangttaeng! I’ve carefully cooked the remaining patties to make a generous batch. This delicious Donggeurangttaeng, loved by the whole family, is a must-try recipe!
