Tender and Savory Korean Meat Patties (Donggeurangttaeng) & Perilla Leaf Meat Rolls
Recipe for Donggeurangttaeng and Perilla Leaf Meat Rolls, Festive Favorites and Everyday Delights
These Korean meat patties (Donggeurangttaeng) and perilla leaf meat rolls are perfect for festive occasions like Chuseok, but also make a fantastic side dish for everyday meals or a delicious snack. Freshly made and served warm, they’re incredibly addictive! The Donggeurangttaeng and perilla leaf rolls are a perfect pair, made with the same flavorful filling. This recipe yields a generous amount, perfect for sharing or enjoying over several meals.
Main Ingredients- 600g ground beef
- 500g ground pork
- 1 block (approx. 300g) firm tofu
- 1/2 large green onion (scallion)
- 1 medium onion
- 1/2 medium carrot
- 2 large eggs
- 60 perilla leaves
Seasoning for Filling- 1 Tbsp minced garlic
- 2 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (or corn syrup)
- 2 Tbsp cooking wine (mirin or sake)
- 1/2 tsp ginger powder
- Pinch of black pepper
Coating- 1 cup all-purpose flour
- 6 large eggs
- 1 Tbsp minced garlic
- 2 tsp salt
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (or corn syrup)
- 2 Tbsp cooking wine (mirin or sake)
- 1/2 tsp ginger powder
- Pinch of black pepper
Coating- 1 cup all-purpose flour
- 6 large eggs
Cooking Instructions
Step 1
Begin by preparing all your ingredients. (Note: ‘Tbsp’ refers to a tablespoon, and ‘tsp’ to a teaspoon). The ratio of beef to pork can be adjusted to your preference; you can even use only one type of meat. This filling recipe is generous enough to make about 100 perilla leaf rolls or over 50 meat patties, serving approximately 10 people as a side dish.
Step 2
Finely mince the carrot, onion, and green onion. Ensure they are chopped evenly for a pleasant texture in the final dish.
Step 3
Heat a dry skillet over medium heat. Add the minced carrot and onion and sauté until their moisture has evaporated and they are slightly softened. This process enhances their natural sweetness and adds a subtle texture. If you prefer a crisper texture, you can skip this sautéing step and add the vegetables raw.
Step 4
Wrap the firm tofu in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Pressing out the excess water is crucial to prevent the meat mixture from becoming too wet and to ensure it holds its shape well.
Step 5
In a large bowl, combine the ground beef, ground pork, well-drained tofu, minced green onion, sautéed onion and carrot, 2 eggs, and all the ‘Seasoning for Filling’ ingredients. Now, knead the mixture thoroughly with your hands, similar to making dough for sujebi (Korean hand-pulled dough soup). Continue kneading until the mixture becomes sticky and cohesive, which will make it easier to shape.
Step 6
Take a small portion of the meat mixture, shape it into a small patty, and cook it briefly in a pan. Taste this cooked piece to check the seasoning. Adjust the salt or other seasonings in the main mixture as needed. This tasting step ensures the overall flavor is perfectly balanced.
Step 7
Wash the perilla leaves and pat them dry. Lightly coat both sides of each leaf with flour. This helps the meat filling adhere better and allows the egg wash to stick evenly.
Step 8
Wash the perilla leaves and pat them dry. Lightly coat both sides of each leaf with flour. This helps the meat filling adhere better and allows the egg wash to stick evenly. (This step is identical to the previous one).
Step 9
Place about half a tablespoon of the meat filling onto the back (non-shiny side) of each flour-coated perilla leaf. Fold the perilla leaf in half over the filling, enclosing it completely. The aromatic perilla leaves will enhance the flavor of the meat.
Step 10
When folding the perilla leaf, first fold one side over the filling towards the center, then fold the other side over to meet it. This creates a neat, enclosed package for the filling.
Step 11
After folding both sides, fold the bottom edge upwards to create a neat triangular shape for the perilla leaf meat roll. Ensure it’s folded securely.
Step 12
Alternatively, you can simply fold the perilla leaf in half to create a semi-circular shape before cooking. Feel free to shape them as you prefer.
Step 13
Dip each prepared perilla leaf roll into the beaten egg wash, letting any excess drip off. Then, place them in a skillet with a generous amount of oil over medium-low heat. Pan-fry for about 2 minutes per side, until golden brown and cooked through. This ensures a crispy exterior and a tender, cooked interior.
Step 14
Once you’ve finished making the perilla leaf rolls, use the remaining meat mixture to form the Donggeurangttaeng (meat patties). Switching to making patties can be a welcome change if you start feeling a bit tired of folding perilla leaves. For easily shaping the patties, use the rounded bottom of a clean paper cup. Invert the paper cup, place a piece of plastic wrap over the opening, and put a portion of the meat mixture on top.
Step 15
Cover the meat mixture with another piece of plastic wrap. Gently press down with your fingers to form round, flat patties of an even thickness. Avoid making them too thick for even cooking.
Step 16
Lightly coat both sides of the shaped patties with flour. This flour coating will help the egg wash adhere better and contribute to a crispier, more flavorful crust when fried.
Step 17
Dip the flour-coated patties into the beaten egg wash, ensuring they are fully coated. Then, place them in a skillet with oil over medium-low heat and pan-fry until both sides are golden brown and cooked through. Adjust the heat as needed to prevent burning and ensure even cooking.
Step 18
Your delicious and golden-brown Donggeurangttaeng are ready! They are best enjoyed immediately while still warm.
