Kim Dae-seok Chef's Donggeurangtang

• ground pork 500g
• ground beef 200g
• green onion 1/2 bunch
• onion 1/2 medium
• carrot 80g
• dried shiitake mushroom 2 pieces
• green chili pepper 2 pieces
• egg 4 pieces
• rice flour 1 cup
• sugar 1 tablespoon
• mirin 3 tablespoons
• soy sauce 2 tablespoons (marinade 1 tablespoon, seasoning 1 tablespoon)
• fresh mustard 5cm
• salt about 1 tablespoon (half tablespoon for marinade, 4 pinches for egg wash)
• minced garlic 1 tablespoon
• perilla seed powder 1 tablespoon
• sesame oil 1 tablespoon
• black pepper 3 pinches
• potato starch 1/2 cup (based on 200ml cup)
• vegetable oil as needed

Recipe 🍳

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.