Savory Donggeurangttaeng (Pan-Fried Meat Patties)

Ingredients

• Use whichever meat you prefer for the patties; if mixing pork and beef, you can adjust the ratio to 1:1 or 2:1.
• I prepared half as much tofu as meat, but you can also use equal parts tofu and meat according to your preference.
• Press the meat firmly with cheesecloth or paper towels to thoroughly remove any surface blood.

Steps

1. Prepare the ingredients

   

   

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   You can use whichever meat you prefer for these patties.

   In the past I used to mix pork and beef, but today I felt like making donggeurangttaeng with just pork.

   If you want to mix them, a 1:1 or 2:1 ratio works well; having more pork makes them softer and more savory.

   Normally I use lean ground meat, but for these patties a bit of fat makes them tender and delicious.

   All the vegetables will be minced, but you do not strictly need the exact amounts shown in the photo. Following the recipe left me with small bits left over.

   You need 3 eggs in total: one for the patty dough and the rest for the egg wash for pan-frying.

   About half a cup of flour is plenty.

   I prepared half as much tofu as meat. If you like tofu, you can use the same ratio as the meat.

   Press the meat firmly with cheesecloth or paper towels to thoroughly remove any surface blood.

2. Mince the vegetables

   

   

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   Mince the vegetables as finely as possible.

   If the pieces are large, they pop out during kneading, making it hard to shape the patties and causing them to break apart easily.

   

   

   

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   Place the tofu in a cotton cloth and squeeze out the water firmly. Removing as much moisture as possible prevents the dough from becoming soggy.

3. Make the egg wash

   

   

   

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   Beat the egg wash needed for frying and strain it through a sieve.

   If you do not strain it, it clumps together and will not coat smoothly.

   Add about two pinches of salt, and for a pretty yellow color, I used 2 eggs plus an extra yolk.

4. Knead the patty dough

   

   

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   Add the minced vegetables, tofu, and all the seasonings to the meat and mix evenly.

   

   

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   It felt a bit wet, so I added 1 tbsp of potato starch. If you feel it holds together well, there is no need to add it.

   Knead well so the seasoning, vegetables, and meat come together evenly.

5. Shape and pan-fry

   

   

   

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   Shape them into rounds 8 cm across and 1 cm thick. Making them smaller and thinner than tteokgalbi ensures they cook all the way through to the inside.

   Make one first, fry it in the pan to taste, and adjust any missing seasoning with salt. I made 24.

   Dust the bottom surface with flour first, and once they are all shaped, dusting flour over them through a sieve makes coating them easy.

   If you do not control your pressure well, the flour can gather on one side like it did for me, so pressure control is important.

   Coat in egg wash and pan-fry until light golden brown on both sides. Fry over about medium heat so they cook through to the inside.

   

   

   

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   This photo is from 15 years ago so the quality is terrible, but keep it as a reference.

   Since my batch was small I shaped them all by hand, but shaping so many for a holiday is quite a chore.

   Place the dough on plastic wrap, shape it into a sausage roll, and tie both ends tightly so the dough does not leak.

   Chill it in the freezer until it is firm enough to slice easily, then cut into appropriate thicknesses—it makes the process so easy.

   This method gives you uniform shapes just like store-bought ones, effortlessly.

   If you make a generous batch of dough and freeze it wrapped like this, it comes in very handy whenever you need it.

   It works wonderfully as a lunchbox side dish or a simple breakfast option.

Ppunwife's tips

• Mince the vegetables as finely as possible so they do not fall out during kneading, hold their shape well, and do not break apart.
• Place the tofu in a cotton cloth and squeeze out as much moisture as possible so the dough does not become soggy.
• Be sure to beat the egg wash and strain it through a sieve so it coats smoothly without clumping.
• Make one, fry it in the pan to taste, and adjust any missing seasoning with salt.
• Pan-fry over medium heat so that the patties cook through completely to the center.
• Roll the dough into a sausage shape in plastic wrap, freeze until firm enough to slice, and cut to thickness for an easy, uniform shape.

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