Soft Pan-Fried Ground Beef Patties (Donggeurang Ttaeng)
Nutritious Ground Beef Patties, Donggeurang Ttaeng Recipe, Loved by Kids
Here’s a recipe for thick and tender pan-fried ground beef patties, Donggeurang Ttaeng, made easily at home. They make a great side dish for children’s meals, or you can even put them between slices of bread for a delicious sandwich. Enjoy a meal that satisfies everyone with both taste and nutrition!
Main Ingredients
- 200g ground beef
- 93g cabbage
- 44g onion
- 22g carrot
- 1/2 block firm tofu
- Flour, as needed (for coating)
- 1 egg (for coating)
Seasoning & Spices
- 1 Tbsp minced garlic
- 1/6 Tbsp minced ginger
- 1 tsp sea salt
- Pinch of black pepper
- Pinch of basil powder
- 1 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 1/6 Tbsp minced ginger
- 1 tsp sea salt
- Pinch of black pepper
- Pinch of basil powder
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the tofu. Wrap the tofu in paper towels or cheesecloth and squeeze out any excess water. This step is crucial because too much moisture can make the patty mixture too wet. Press firmly with your hands to remove as much liquid as possible.
Step 2
Now, it’s time to finely mince the vegetables. Chop the cabbage, onion, and carrot as finely as possible. Using a mandoline slicer can make this process more convenient. Finely minced vegetables blend well into the beef mixture, resulting in a smoother texture.
Step 3
Place the squeezed tofu in a large bowl. Use the flat side of a knife to flatten and mash the tofu. Mash it until it’s smooth and there are no large lumps.
Step 4
Add the ground beef and the finely minced vegetables to the mashed tofu. Now, add the seasoning ingredients: minced garlic, minced ginger, 1 tsp sea salt, a pinch of black pepper, a pinch of basil powder, and 1 Tbsp toasted sesame seeds. Mix everything together thoroughly by hand, kneading the mixture until it becomes cohesive and slightly sticky. This kneading helps bind the ingredients well.
Step 5
Once the mixture is well-combined, use a spoon to scoop out portions of the mixture. Shape each portion into a thick, round patty. Making them nice and thick ensures a satisfying texture when cooked. Aim for bite-sized pieces, which are ideal for children.
Step 6
Prepare to coat the patties. Place a generous amount of flour in a sieve. Hold a patty over the sieve and gently shake it to coat the patty evenly with flour. Ensure the bottom side is well-covered.
Step 7
Gently pat down the flour on the bottom side of the patty with your hand. Then, repeat the process, using the sieve to sprinkle flour onto the other side. This flour coating helps the egg wash adhere better later.
Step 8
In a separate bowl, beat the egg thoroughly. Carefully dip each flour-coated patty into the beaten egg, ensuring both sides are evenly coated. This egg wash will help the final coating stick.
Step 9
Now, heat a pan. Add a generous amount of cooking oil to the pan and preheat it over medium heat. Once the oil is shimmering, carefully place the egg-coated patties in the pan, leaving some space between them. Avoid overcrowding the pan, as this can make cooking and flipping difficult.
Step 10
Once the bottom side of the patties turns golden brown, gently loosen them from the pan bottom using a thin spatula. Be careful not to break them, as the mixture is quite tender. Handle them gently to maintain their shape.
Step 11
Flip the patties to cook the other side until it’s also golden brown. Cook over medium-low heat to ensure they are cooked through without burning. Be mindful of the tender meat and avoid pressing down on the patties. Continue cooking until both sides are a beautiful golden brown.
Step 12
These deliciously cooked Donggeurang Ttaeng are perfectly seasoned as is, appealing to both children and adults. For an extra touch, you can serve them with a side of ketchup. Enjoy these versatile patties as a delightful side dish or a satisfying snack!
