Squid Donggeurangttaeng: Moist and Delicious Fusion Patties Made with Leftover Ingredients
A Special Squid Donggeurangttaeng Recipe Using Leftover Squid and Vegetables
Create amazing Squid Donggeurangttaeng using leftover squid tentacles and bodies from stir-fries, along with any spare vegetables! These patties are as delightful and chewy as traditional meat patties. They are perfect for holiday gatherings or when entertaining guests, and also make a fantastic appetizer with drinks. This recipe offers a rich flavor without requiring any special ingredients, making it a charming and accessible dish to try.
Main Ingredients
- Squid: 4 tentacles and 1 body portion
- Carrot: 1/3
- Cabbage: Same amount as carrot
- Tofu: 1 block (approx. 300g)
- Red chili pepper: 1
- Spinach: A small amount for garnish
Seasoning
- Soy sauce: 2 Tbsp
- Salt: 2 pinches
- Black pepper: 1 pinch
- Cooking wine (Mirin, etc.): 2 Tbsp
- Sesame oil: 1 Tbsp
- Minced garlic: 1/2 Tbsp
- Minced green onion: 2 Tbsp (white parts preferred)
- Sesame seeds: 3 pinches
- Soy sauce: 2 Tbsp
- Salt: 2 pinches
- Black pepper: 1 pinch
- Cooking wine (Mirin, etc.): 2 Tbsp
- Sesame oil: 1 Tbsp
- Minced garlic: 1/2 Tbsp
- Minced green onion: 2 Tbsp (white parts preferred)
- Sesame seeds: 3 pinches
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the carrot and cabbage thoroughly, then finely mince them using a blender or a knife. Finely mincing the vegetables will ensure they are evenly distributed in the patty mixture, enhancing the texture.
Step 2
Heat a frying pan over medium heat and add a small amount of oil. Add the minced cabbage and carrot and stir-fry until they become translucent. This process removes excess moisture and concentrates the natural sweetness of the vegetables, leading to a richer flavor. Let the stir-fried vegetables cool slightly before use.
Step 3
In a large bowl, crumble the tofu using your hands or a tool. It’s important not to squeeze out too much moisture from the tofu, as this will help keep the donggeurangttaeng moist and tender. To the crumbled tofu, add the cooled stir-fried vegetables, finely minced squid (processed in a blender or by hand), deseeded and finely chopped red chili pepper, and all the seasonings (soy sauce, salt, pepper, cooking wine, sesame oil, minced garlic, minced green onion, and sesame seeds). Mix everything together with your hands until a cohesive mixture forms, showing some elasticity. Kneading the mixture well is key for a good texture.
Step 4
Take spoonfuls of the donggeurangttaeng mixture and shape them into round patties of your desired size. Make them slightly thick rather than too thin; this will prevent them from falling apart during cooking and ensure a satisfying texture. Once shaped, lightly coat each patty with a thin layer of flour, then dip them into a well-beaten egg mixture. Coating with flour first helps the egg batter adhere better.
Step 5
Heat a frying pan over medium-low heat with a generous amount of cooking oil. Carefully place the egg-coated patties into the hot oil. Fry them until golden brown on both sides. Ensure the heat is adjusted properly to prevent burning while making sure the inside is cooked through. Once the donggeurangttaeng are golden brown, remove them and place them on paper towels to drain excess oil.
Step 6
Arrange the perfectly fried donggeurangttaeng attractively on a serving plate. Garnish with torn spinach leaves and a sprinkle of sesame seeds for a visually appealing finish. Your delicious Squid Donggeurangttaeng is now ready! They are best enjoyed warm.
