Nutrient-Rich Donggeurangttaeng (Korean Meatball Patty) Dough
Making a Wholesome Donggeurangttaeng Patty Packed with Vegetables!
To encourage picky eaters to enjoy their vegetables, I’ve finely chopped their least favorite veggies and mixed them with tofu and pork to create a nutrient-dense Donggeurangttaeng (Korean meatball patty) dough. It’s delicious when pan-fried fresh and warm, or you can make a large batch, freeze portions, and enjoy these delightful patties anytime with ease.
Main Ingredients- 300g ground pork loin
- 1 handful of cabbage (approx. 50g)
- 1/2 handful of carrot (approx. 30g)
- 10 pieces of perilla leaves (깻잎)
- 1/2 bell pepper (red or yellow)
- 4-5 eggs
- 2-3 Tbsp starch powder (e.g., potato or corn starch)
- 1 block of firm tofu
Seasoning & Others- 1 tsp salt (fine salt recommended)
- A pinch of black pepper
- 1 Tbsp minced garlic
- 1 tsp salt (fine salt recommended)
- A pinch of black pepper
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the Donggeurangttaeng dough. Using a food processor or a chopping function, add the bell pepper and cabbage. Finely chop them so they are not too coarse, making it easy for everyone, especially children, to eat.
Step 2
Next, add the perilla leaves and carrots and chop them finely as well. The aromatic perilla leaves and the natural sweetness of carrots will harmonize beautifully with the pork, enriching the flavor.
Step 3
Transfer the finely chopped vegetables into a large mixing bowl. Add the ground pork and then crack in 4-5 eggs. The eggs will help make the dough tender and bind the ingredients together.
Step 4
For the tofu, briefly blanch it in boiling water, then rinse under cold water. Squeeze out as much moisture as possible using a cheesecloth or paper towels; this is crucial to prevent the dough from becoming too watery. Add 1 Tbsp of minced garlic for flavor, 2-3 Tbsp of starch powder for binding, 1 tsp of salt for seasoning, and a pinch of black pepper.
Step 5
Now, combine all the ingredients and mix them thoroughly with your hands. Knead the mixture well until the vegetables and pork are fully incorporated and the dough becomes cohesive and slightly sticky. If the dough feels too wet, gradually add more starch powder until it reaches your desired consistency. Once the dough is ready, shape it into small, round patties (Donggeurangttaeng). Lightly dip each patty in beaten egg and pan-fry over medium-low heat until golden brown on both sides. For convenience, I often make a large batch, shape them, and then layer them between parchment paper in a freezer-safe container before freezing. This way, they are perfectly portioned and ready to cook anytime! (Oh no, it seems I accidentally deleted the photo of the finished Donggeurangttaeng ㅠㅠ)
