Pan-Fried Pork and Tofu Patties (Donggeurangttaeng)
Shape ground pork, pressed tofu and vegetables into small patties, dip in egg and pan-fry.
- Cuisine
- Korean
- Prep
- 25 min
- Cook
- 18 min
Scale the recipe
Ingredients
- Ground pork Chilled raw ground pork
- 240 g
- Firm tofu for frying Weight after draining the packing liquid, before squeezing
- 140 g
- Onion
- 35 g
- Carrot
- 25 g
- Large green onion (daepa)
- 20 g
- Beaten egg Weight of one shelled egg, beaten
- 50 g
Seasonings
- Minced garlic
- 2/3 T
- Fine salt
- 1/6 T
- Ground black pepper
- about 0.04 T
- Sesame oil
- 1/3 T
- Potato starch
- 1 T
- All-purpose flour
- 2 T
- Neutral cooking oil
- 1 T + 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Squeeze the tofu
Wrap the tofu 140 g in a cotton cloth, press out the moisture and crumble it finely.
-
Finely chop the vegetables
Chop the onion 35 g, carrot 25 g and green onion 20 g into pieces about 3 mm across.
-
Combine pork and tofu
Mix the ground pork 240 g, tofu and vegetables in a bowl. Mix in the minced garlic 2/3 T, salt 1/6 T, ground pepper about 0.04 T and sesame oil 1/3 T.
-
Work in the starch
Add potato starch 1 T and fold the mixture several times. Stop when a little of it holds together when pinched.
-
Shape the patties
Use about 28 g of mixture per patty. Form rounds about 4 cm wide and 1–1.5 cm thick, keeping the sizes even.
-
Dust with flour
Dust both sides lightly with flour 2 T and shake off the excess.
-
Dip in egg
Pour beaten egg 50 g into a wide dish. Briefly dip and lift each patty, then place them in the pan in the same order.
-
Cook both sides
Heat the oil 1 T + 1/2 T over medium-low. Leave space between the patties and turn them when the first side is lightly golden.
-
Check the center
Insert a thermometer sideways into the thickest patty. Continue cooking at medium-low until the center stays at 75°C for at least 1 minute.
-
Drain and serve warm
Drain the cooked patties on a rack and serve. Refrigerate leftovers at 4°C or below within 2 hours.
