Tuna and Tofu Donggeurangttaeng: A Nostalgic and Delicious Korean Patty
How to Make Tuna Tofu Donggeurangttaeng: The Perfect Blend of Tuna and Tofu Pancakes
This is a cherished side dish from childhood, often made by mothers. While traditionally prepared with pork, today we’re creating a lighter, healthier version using flaky tuna and soft tofu, resulting in a wonderfully tender and savory Tuna Tofu Donggeurangttaeng. It evokes the warmth of home cooking and is a dish I find myself making often. Let’s begin this comforting recipe!
Main Ingredients- 2 small cans of tuna (drained)
- 400g tofu (about 1 block)
- 10 perilla leaves
- 30g carrot
- 1/2 onion
- 1 red chili pepper
- 3 eggs
- Vegetable oil for frying
Batter Seasoning- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 5 Tbsp pancake mix (buchim garu)
- Pinch of black pepper
- 1 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 5 Tbsp pancake mix (buchim garu)
- Pinch of black pepper
Cooking Instructions
Step 1
Drain the Tuna: First, thoroughly drain the oil from the tuna cans by placing them on a sieve. This step is crucial for removing any fishy odor and enhancing the mild flavor.
Step 2
Squeeze Tofu Dry: Crumble the tofu and wrap it in a cheesecloth or clean kitchen towel. Squeeze out as much water as possible. Removing excess moisture will prevent the patties from becoming too soft and will help them hold their shape better. Using a larger cloth will make this process easier.
Step 3
Finely Chop Vegetables: The perilla leaves will add a fragrant aroma, the carrot and onion will bring natural sweetness, and the red chili pepper will provide a hint of spice. Mince all these vegetables as finely as possible.
Step 4
Combine Ingredients: In a large bowl, combine the squeezed tofu and drained tuna. Add the finely chopped perilla leaves, onion, carrot, and red chili pepper. This mix will create a colorful and flavorful base.
Step 5
Add Pancake Mix: Incorporate 5 tablespoons of pancake mix (buchim garu) to help bind the ingredients together and achieve the right consistency. (You can use regular flour or tempura powder, but buchim garu adds a nice savory flavor and crispness).
Step 6
Season and Mix Well: Add 1 tablespoon of soy sauce and 1 tablespoon of tuna extract for depth of flavor. Grind about 20 twists of black pepper over the mixture. Crack in the 3 eggs. Now, knead the mixture thoroughly with your hands. The more you knead, the better the ingredients will combine, resulting in a chewier and tastier donggeurangttaeng.
Step 7
Optional Spice: If you enjoy a spicier kick, feel free to add finely chopped Cheongyang chili peppers! You can also add any other vegetables or ingredients you like to customize your donggeurangttaeng.
Step 8
Prepare for Frying: Lightly coat a pan with cooking oil and preheat it over low heat. Take small portions of the dough, shape them into round, flat patties, and carefully place them onto the preheated pan. Maintain medium-low heat throughout the cooking process to ensure even cooking without burning.
Step 9
Cook Until Golden Brown: Cook the donggeurangttaeng patties over medium-low heat, flipping them occasionally until they are golden brown and cooked through. Once perfectly golden and slightly crisp on the outside, transfer them to a serving plate. Enjoy your homemade Tuna Tofu Donggeurangttaeng!
