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Side dishes · Korean home cooking

Korean meat and tofu patties (donggeurangttaeng)

Small round meat-and-tofu patties with finely chopped vegetables and a light egg coating. Squeeze the tofu well and keep the patties thin for even cooking.

40 min3 servings6 stepsDifficulty: Intermediate
Korean meat and tofu patties (donggeurangttaeng)

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Ground pork is unavailable

    Use instead
    Ground beef
    Substitute quantity
    ½ of a 400 g packReference quantity: 200 g

    Use the same amount in the filling. Ground pork or beef must reach 71°C; do not judge only by the browned egg coating.

  • Essential

    Squeeze thoroughly in a clean cloth before mixing. Silken tofu is too wet for this mixture.

  • Optional

    Chop very finely, or omit to simplify the filling.

  • Optional

    Leave out if unavailable. Large raw chunks make the thin patties difficult to shape.

  • Optional

    Leave out if unavailable.

  • Essential

    Use finely minced garlic so it mixes evenly.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Use an unsweetened version in the filling. Taste only after the meat is fully cooked.

  • Essential

    Use one spoon in the filling and three spoons to dust the patties. This helps the egg coating stick.

  • Essential

    Beat for coating; do not mix all of it into the meat filling.

  • Substitute available

    If Neutral cooking oil is unavailable

    Use instead
    Mild olive oil
    Substitute quantity
    2 level eating spoonsReference quantity: 30 ml

    Use in small amounts for the same pan-frying method.

  • Optional

    Leave out for a milder flavour.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Wrap the firm tofu in a clean cloth and squeeze out excess water. Finely chop the onion, carrot and spring onion if using. Keep the raw pork, its board and utensils separate from ready-to-eat food.

    Wrap the firm tofu in a clean cloth and squeeze out excess water. Finely chop the onion, carrot and spring onion if using. Keep the raw pork, its board and utensils separate from ready-to-eat food.

  2. Step 2

    Step 2: In a bowl combine ground pork, squeezed crumbled tofu, chopped vegetables, garlic, soy sauce and optional pepper. Add 1 level eating spoon of flour and mix until the filling holds together. Do not taste raw meat filling.

    In a bowl combine ground pork, squeezed crumbled tofu, chopped vegetables, garlic, soy sauce and optional pepper. Add 1 level eating spoon of flour and mix until the filling holds together. Do not taste raw meat filling.

  3. Step 3

    Step 3: Divide into twelve equal portions. Shape each into a small round patty about 5 cm wide and 1 cm thick. Smooth cracks so the patties stay together. Keep them on a clean raw-food tray.

    Divide into twelve equal portions. Shape each into a small round patty about 5 cm wide and 1 cm thick. Smooth cracks so the patties stay together. Keep them on a clean raw-food tray.

  4. Step 4

    Step 4: Put the remaining 3 level eating spoons of flour on a plate and beat the egg in a separate shallow dish. Lightly dust each patty with flour, shake off extra, then dip both sides into egg just before frying.

    Put the remaining 3 level eating spoons of flour on a plate and beat the egg in a separate shallow dish. Lightly dust each patty with flour, shake off extra, then dip both sides into egg just before frying.

  5. Step 5

    Step 5: Heat half the oil in a nonstick pan over medium-low heat. Add six patties without crowding. Cook for 3–4 minutes on each side, adjusting the heat so the egg turns golden rather than burning. Do not press out the juices.

    Heat half the oil in a nonstick pan over medium-low heat. Add six patties without crowding. Cook for 3–4 minutes on each side, adjusting the heat so the egg turns golden rather than burning. Do not press out the juices.

  6. Step 6

    Step 6: Check the centre of a thick patty reaches 71°C with a food thermometer; cook longer if needed. Transfer using clean utensils. Repeat with the remaining oil and patties. Let children’s portions cool and cut into suitable smaller bites before serving.

    Check the centre of a thick patty reaches 71°C with a food thermometer; cook longer if needed. Transfer using clean utensils. Repeat with the remaining oil and patties. Let children’s portions cool and cut into suitable smaller bites before serving.

03 / Enjoy your meal

Finished dish

Finished dish: Korean meat and tofu patties (donggeurangttaeng)
Korean meat and tofu patties (donggeurangttaeng)
Helpful tips

Makes twelve small patties, four per serving as a substantial side dish. Keep them thin and check the meat centre, not just the egg colour. The tofu is pressed before measuring the mixture. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is hotter than 32°C. Keep at 4°C or below, use within 3–4 days and reheat cooked leftovers to 74°C.

Enjoy every bite

How to enjoy it

Serve a few small patties with rice and vegetables. Cut a cooled patty into smaller pieces for children; its centre may be hotter than the outside.

Serve it with