Donggeurangttaeng Korean Meat Patties Recipe
Creator video demonstrates pork, tofu, vegetables and egg coating for the same Korean patties.
Official cooking video · 풀씨의요리노트 (pulssi's cook) · YOUTUBEKorean Pork and Tofu Donggeurangttaeng (28 Patties)
These pan-fried Korean holiday patties combine ground pork, drained tofu, vegetables and an egg coating. Check that the center is fully cooked.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Press water from the tofu with a clean cloth or paper towels. Finely mince onion, carrot, scallion and optional chili. Keep ground pork chilled until use.
- 02
Mix pork, tofu and vegetables with 1 egg, garlic, ginger, soy sauce, sugar, sesame oil, ground sesame and pepper until cohesive.
- 03
Shape about 28 small thin round patties. Lightly dust with flour, then dip in the remaining 3 beaten eggs.
- 04
Heat a thin layer of oil over medium heat and fry patties without crowding. Turn after golden and finish over medium-low heat until cooked through.
- 05
Verify that the thickest patty reaches at least 71°C (160°F) and the egg coating is set. Do not reuse utensils contaminated with raw pork.
Before you cook
Refrigerate raw mince and separate raw meat and egg utensils. Cook the thickest patty to 71°C/160°F and fully set the egg coating. Contains pork, egg, soy, sesame and wheat. Refrigerate promptly.
Allergens: 돼지고기 / Pork / 豚肉, 두부·간장(대두) / Tofu and soy sauce (soy) / 豆腐・しょうゆ（大豆）, 밀가루·간장(밀 가능) / Wheat flour and possibly wheat in soy sauce / 小麦粉・しょうゆ（小麦の可能性）, 달걀 / Egg / 卵, 참기름·깨소금 / Sesame / ごま
Image & source credits
These illustrations stand in for food photos.