Kim Dae-seok Chef's Donggeurangtang

Cooking tips 💡

• Adding a small amount of fresh mustard during marinating effectively eliminates meaty odors and off-flavors.
• Including potato starch in the dough helps retain moisture, preventing dryness and maintaining a chewy texture.
• Using rice flour instead of wheat flour prevents the dish from becoming soggy quickly and preserves a pleasant nutty aroma.
• High heat will burn the outside before the inside is cooked—always cook over low heat for even, gentle browning.

Recommended for 🙋

• ⭐Those who want to make chewy, non-dry donggeurangtang for holidays or banquets.
• ⭐Those seeking a rich, savory, juicy fried dish with no meat odor.