Tender and Delicious Pork Patties (Donggeurangttaeng)
Perfect for Kids’ Snacks, Holiday Feasts, and Ancestral Ceremonies! Soft Pork Patties (Donggeurangttaeng) Made with Tofu – Golden Recipe
These patties are bursting with savory flavor in every bite! Adding tofu makes them extra tender, creating a taste that everyone from children to adults will love. While you can mix pork and beef, today we’ll make wonderfully delicious patties using only fresh pork. We’ve incorporated leftover vegetables like carrots and chives for beautiful color and a fragrant aroma. Carrots add an appetizing hue, and chives create a fantastic harmony with pork, enhancing its overall flavor. Try making them even more special by using up your fridge’s available vegetables. Shall we start making these delicious patties right away?
Ingredients- 400g ground pork
- 1/2 block (approx. 200g) firm tofu
- 30g white part of leek
- 25g carrot
- 25g chives
- 1/3 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1~2 eggs
- 1/2 cup pancake mix (buchim garu)
Cooking Instructions
Step 1
First, prepare the vegetable filling for your donggeurangttaeng. You’ll need 30g of the white part of leek, 25g of carrot, and 25g of chives. It’s good to keep the vegetable quantities similar to each other, excluding the meat and tofu, to balance the flavors. Using up any leftover vegetables you have on hand will also result in a wonderful taste.
Step 2
Finely mince all the prepared vegetables. Especially for firm vegetables like carrots, mincing them as finely as possible will ensure a tender texture when eaten and allow them to blend well with the other filling ingredients.
Step 3
Tofu contains a lot of water, so it’s important to remove excess moisture. Place the tofu on a cheesecloth, mash it with the back of a knife, and then squeeze out as much water as possible with your hands. This step prevents the batter from becoming too watery.
Step 4
Pat the ground pork dry thoroughly with paper towels to remove any excess blood. This is crucial for preventing any gamey smell, so ensure this step is done cleanly.
Step 5
In a large bowl, combine the drained ground pork, the squeezed tofu, and the finely minced vegetables.
Step 6
Add all the seasoning ingredients, including soy sauce, minced ginger, minced garlic, sesame oil, salt, and pepper, and mix them well. Instead of just mixing, it’s better to knead the mixture once to help the ingredients combine.
Step 7
Knead and mix the batter vigorously. This will create a sticky texture as the meat and vegetables bind together. The stickiness ensures the donggeurangttaeng patties hold their shape well and don’t fall apart during cooking. Knead until a good consistency is achieved.
Step 8
Divide the batter into uniform portions and shape them into round patties. By cupping the batter in your hands and moving them back and forth, you’ll achieve a smooth, round shape. Once rounded, gently press them down to form an oval or flat shape. (I made about 17 patties of this size.)
Step 9
Crack 2 eggs into a bowl, add a pinch of salt, and whisk them well to prepare the egg wash.
Step 10
Pour a generous amount of pancake mix onto a wide plate. Dip each donggeurangttaeng patty into the mix, turning to coat evenly. It’s important to thoroughly coat the surface without any clumps of flour sticking together.
Step 11
After coating with pancake mix, lightly tap off any excess flour to ensure an even coating. Too much flour can make the texture feel dry, so aim for a thin, uniform layer.
Step 12
Next, dip the flour-coated donggeurangttaeng into the prepared egg wash, ensuring both sides are coated evenly. After dipping, let it sit for a moment to allow excess egg wash to drip off before placing it in the pan.
Step 13
Heat a generous amount of cooking oil in a pan over medium-low heat. Once the pan is preheated, carefully place the egg-washed donggeurangttaeng patties in the pan. Placing them directly in the pan after the egg wash, without letting excess drip, results in clean and nicely shaped patties.
Step 14
Cook slowly over medium to low heat, ensuring they don’t brown too deeply. If the heat is too high, the outside might burn before the inside is cooked. Once the bottom side is golden brown, flip them over. Gently press them down to ensure even cooking in the middle.
Step 15
As the donggeurangttaeng cook, juices may be released, causing them to stick to the pan or burn. In such cases, use paper towels to wipe away any dripped juices or excess oil from the pan while cooking for a clean finish.
Step 16
Once all sides are golden brown and cooked through, remove the finished donggeurangttaeng from the pan and place them on a wire rack to drain excess oil and cool slightly. Cooking them gently over low heat ensures they are moist and tender on the inside. Enjoy your delicious homemade donggeurangttaeng!