Main ingredients 🥩
beefporktofuoniongreen onioncarrotfloureggsbreadcrumbsmilkbutter
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.
🙋 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.
Ingredients needed 🛒3 servings
- minced beef (as needed)
- minced pork (as needed)
- 1/3 block tofu
- breadcrumbs (a little)
- milk (a little)
- seasoned salt (a little)
- pepper (a little)
- butter (a little)
- minced green onion/onion/carrot (a little)
- flour (as needed)
- 2 eggs
- cooking oil (as needed)
Recipe 🍳
- To the prepared homemade basic meat batter, add the mashed tofu that has been thoroughly squeezed of water using a cheesecloth.
- Knead vigorously with strong force until the tofu and meat are completely combined into one uniform mass.
- Take small portions of the batter, about one bite size, and shape them into round, flat patties using your palms.
- Lightly coat the shaped patties with a thin layer of flour, then dip them into a bowl of well-beaten eggs to coat evenly.
- Grease a preheated pan with cooking oil, and over medium-low heat, gently pan-fry the patties until both sides are golden brown and cooked through.
- Thoroughly squeeze moisture from tofu, then mix into the basic meat batter to create a highly cohesive texture.
- Shape into uniformly sized round, flat bite-sized patties, then coat smoothly first with flour and then with egg wash.
- Place in an oiled warm pan and gently pan-fry over medium-low heat until both sides are golden brown.
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.
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