Savory Pork Pattle (Donggeurangttaeng)
Make Delicious Pork Patties (Donggeurangttaeng) Perfect for Snacks or Kids’ Meals!
You can easily make these pork patties with ground pork and a few common vegetables you likely have at home. They are fantastic as a snack to enjoy with drinks or as a delightful side dish for your children’s meals. Enjoy the taste of homemade donggeurangttaeng, a versatile dish that suits any occasion!
Main Ingredients- 900g Ground Pork
- 1/2 Carrot (finely minced)
- 3 Stalks of Scallion (white parts, finely minced)
- 1 Small Onion (finely minced)
- 3 Cheongyang Peppers (adjust to spice preference, seeds removed and finely minced)
- 1.5 Tbsp Minced Garlic
- 2 Eggs
Seasoning & Others- 1.5 Tbsp Fermented Shrimp Paste (minced)
- Pinch of Black Pepper (to taste)
- Cooking Oil (for frying)
- 3-4 Tbsp All-Purpose Flour (for coating)
- 2 Pinches of Salt (adjust to taste, considering shrimp paste)
- 1.5 Tbsp Fermented Shrimp Paste (minced)
- Pinch of Black Pepper (to taste)
- Cooking Oil (for frying)
- 3-4 Tbsp All-Purpose Flour (for coating)
- 2 Pinches of Salt (adjust to taste, considering shrimp paste)
Cooking Instructions
Step 1
Prepare all the vegetables. Finely mince the carrot, scallions (focusing on the white parts), onion, and Cheongyang peppers. If you prefer less spiciness or are making this for children, you can reduce or omit the Cheongyang peppers. Mincing the vegetables finely helps the patties bind together and improves their texture.
Step 2
In a large bowl, combine the ground pork with all the finely minced vegetables. Sprinkle with black pepper to help mask any pork odor. If you enjoy pepper, feel free to add a little more.
Step 3
Add the fermented shrimp paste for flavor and seasoning. For 900g of ground pork, I added 1.5 tablespoons of minced shrimp paste. If you’re using 300g of pork, start with about half a tablespoon. Shrimp paste is salty, so start with less and adjust to your taste. It’s best to let the mixture rest in the refrigerator for about 20 minutes after adding the shrimp paste; this allows the flavors to meld beautifully.
Step 4
Now, let’s balance the overall seasoning. Add 1.5 tablespoons of all-purpose flour and 1.5 tablespoons of minced garlic to the mixture. Knead the ingredients together thoroughly with your hands until they form a cohesive, slightly sticky dough. Ensure everything is well combined.
Step 5
If you’ve made a large batch of the pork mixture, it’s a good idea to store the leftovers properly. Tightly wrap portions of the mixture in plastic wrap, like making sushi rolls, and freeze them. Portioning them for single uses makes it convenient to thaw and cook later.
Step 6
Shape the pork mixture into patties. Flatten them into small, round shapes. First, coat each patty evenly with all-purpose flour. Then, dip each floured patty into a beaten egg, ensuring it’s fully coated with the egg wash. This egg coating helps the patties hold their shape and fry nicely.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated patties into the hot oil. Fry them until golden brown on both sides. Avoid adding too much oil while frying, as the patties might absorb too much and become greasy. The initial amount of oil should suffice.
Step 8
Gently press down on the patties with your spatula as they cook. This helps them cook evenly and achieve a nice, flat shape. Be mindful of the heat to prevent burning; avoid cooking over medium-high heat. Aim for a gentle, consistent heat to cook them through and achieve a golden-brown crust, frying for about 3-4 minutes per side.
Step 9
Your delicious, golden-brown pork patties (Donggeurangttaeng) are now ready! They are a perfect side dish for children’s meals and also make a fantastic accompaniment to a cold glass of makgeolli or beer. Enjoy your homemade treat!
