Tender Pork and Tofu ‘DonggeurangTtaeng’ (Korean Meatballs)
Perfect for Holidays! How to Make Delicious Pork and Tofu DonggeurangTtaeng – Master Korean Pancake Dishes for Chuseok and Special Occasions
Learn to make DonggeurangTtaeng that’s free of porky smells and eggy odors! These savory Korean meatballs are a hit with both kids and adults, perfect as a snack, appetizer, or a hearty side dish. Check out the video for additional tips and faster preparation methods.
Main Ingredients- 500g firm tofu (drained and pressed well)
- 1/2 medium onion (finely minced)
- 20g green onions or the white part of leeks (finely minced)
- 1/2 bunch chives (approx. 20g, finely minced)
- 1 red chili pepper (for garnish and mild heat, finely minced)
- 2-3 tsp salt (adjust based on tofu moisture)
- 3 Tbsp potato starch (helps bind the mixture)
- Cooking oil (for frying)
Pork Marination- 280g ground pork (with some fat for tenderness)
- 1 Tbsp cooking wine (like Mirin, for odor removal)
- 1 tsp salt
- Pinch of black pepper
- 1 Tbsp minced garlic
Egg Wash- 5 large eggs
- 1 tsp salt
- 280g ground pork (with some fat for tenderness)
- 1 Tbsp cooking wine (like Mirin, for odor removal)
- 1 tsp salt
- Pinch of black pepper
- 1 Tbsp minced garlic
Egg Wash- 5 large eggs
- 1 tsp salt
Cooking Instructions
Step 1
In a bowl, combine the ground pork with 1 Tbsp cooking wine, 1 tsp salt, 1 Tbsp minced garlic, and a pinch of black pepper. Mix and knead gently until the mixture becomes slightly sticky. This marination step is crucial for tenderizing the pork and removing any gamey odor.
Step 2
Properly draining the tofu is key for a good texture. Wrap the tofu tightly in several layers of paper towels or a clean kitchen towel. Place a heavy object on top to press out as much water as possible, or squeeze it firmly by hand. Removing excess moisture prevents the mixture from becoming too wet and helps the ‘tteokgalbi’ hold its shape.
Step 3
Finely mince the onion, chives (or green onions), and red chili pepper. The finer the mince, the better the texture and appearance of your DonggeurangTtaeng. The red chili adds a nice visual touch and a hint of spiciness.
Step 4
In a large bowl, add the marinated ground pork and the well-drained tofu. Crumble the tofu with your hands and mix it thoroughly with the pork. Add the minced vegetables, 3 Tbsp of potato starch, and 2-3 tsp of salt. Knead the mixture well until all ingredients are evenly incorporated and it forms a cohesive dough. You can adjust the potato starch depending on how moist your tofu was.
Step 5
Take a portion of the mixture and shape it into small, flat, round patties. Aim for a uniform thickness so they cook evenly. Gently pressing the center can help prevent them from puffing up too much during cooking.
Step 6
In a separate bowl, whisk the 5 eggs with 1 tsp salt to create an egg wash. Dip each shaped DonggeurangTtaeng into the egg wash, ensuring it’s evenly coated. Then, place them in a preheated pan with a generous amount of cooking oil and pan-fry until golden brown on both sides.
Step 7
Since these contain raw meat, ensure they are cooked through. Using enough oil in the pan is essential to prevent sticking and achieve a beautiful golden-brown crust. Cook over medium-low heat, flipping occasionally, until cooked through and golden on all sides. A generous amount of oil ensures they fry beautifully.
