AI-generated image
Dongeurangttaeng
Pork and tofu patties
Dongeurangttaeng (동그랑땡): little pork and tofu patties for holidays
Dongeurangttaeng are the coin-sized pork patties that Korean families fry by the hundred in the days before Chuseok and Seollal, the whole kitchen floor in Seoul flats covered with newspaper and pans. Minced pork is mixed with mashed tofu, onion, carrot and spring onion, dipped in flour and egg and pan-fried until golden, tender and juicy. They are eaten warm or at room temperature with a soy-vinegar dip, and children love them. The common mistake is frying over high heat: the egg coating browns long before the pork is cooked through to the middle. Chef's tip: squeeze the tofu bone-dry in a cloth; wet tofu makes the patties fall apart and spit.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 10 ½ oz minced pork
- 5 ½ oz firm tofusqueezed dry in a cloth and crumbled
- ½ onionvery finely chopped
- ½ carrotvery finely chopped
- 2 spring onionsfinely chopped
- 2 garliccloves, grated
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp toasted sesame oil
For coating and frying
- 1 ⅜ oz plain flour
- 2 eggsbeaten with a pinch of salt
- 4 tbsp neutral oil
For the dip
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Shop this recipe on Amazon
What you'll need
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Put 10 ½ oz minced pork, 5 ½ oz firm tofu, ½ onion, ½ carrot, 2 spring onions, 2 garlic, ¾ tsp salt, ¼ tsp black pepper and 1 tsp toasted sesame oil in a bowl and knead with your hand for 2 minutes until sticky and evenly mixed.
3 minStep 2: Shape into patties 4 cm across and 1 cm thick, pressing each firmly so it has no cracks. You should get about 24.
Step 3: Dust each patty in 1 ⅜ oz plain flour, shaking off the excess, then dip in 2 eggs.
Step 4: Heat 1 tablespoon of 1 tbsp neutral oil in a large frying pan over a medium-low heat. Fry a batch of patties for 3–4 minutes per side, until golden and firm. Cut one open: the juices should run clear with no pink, or reach 160°F on a thermometer.
8 minStep 5: Repeat with the rest, adding oil as needed. Drain on kitchen paper.
16 minStep 6: Mix 2 tbsp soy sauce and 1 tbsp rice vinegar and serve with the patties. Leftovers keep 3 days in the fridge; reheat until piping hot.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 24 g
- Carbs
- 13 g
- Fat
- 23 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dongeurangttaeng take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Chha goshtLamb in buttermilk gravy
Up in the hill villages of Himachal Pradesh, where flocks are walked to summer pastures, lamb is often cooked in chhaachh, the thin buttermilk left after churning butter. Thickened with a spoonful of gram flour, it makes a pale, gently sour gravy that is milder and lighter than the red curries of the plains, and it is a favourite at dhams, the festive meals of the Kangra and Chamba valleys. Serve it with steamed rice or makki ki roti. Chef's tip: whisk the gram flour into the buttermilk until there are no lumps before it goes near the pot; once it hits the heat, any lumps stay lumps.
Indian