Ttukdak Hyung's Soegogi Donggeorangttaeng
Traditional holiday donggeorangttaeng made with homemade meat batter, adding mashed tofu for fluffiness, evenly coated in a golden egg wash and pan-fried.
Ingredients needed 3 servings
Recipe
Cooking tips
- Since excess moisture in tofu greatly reduces binding strength and causes the patties to fall apart during frying, thoroughly squeezing out the water using a cheesecloth before adding is the key to success.
- Frying over high heat will burn the egg coating while leaving the inside raw, so after preheating the pan, be sure to reduce to medium-low heat to allow heat to penetrate the center.
Recommended for
- Those who want to master the classic holiday meat patty dish that appeals to all ages with no fuss.
- Those seeking homemade side dishes that are soft and crumble in the mouth, avoiding dry and tough frozen products.
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