Potato Donggeurangttaeng (Korean Veggie & Pork Patties)
A heartier take on donggeurangttaeng with seasonal potato! Ground pork, tofu, potato, carrot, and onion are finely chopped, kneaded, shaped into rounds, coated in batter mix and egg, and pan-fried until golden — perfect for holidays, side dishes, or lunchboxes.
Ingredients
Main
- Ground pork1 paper cup
- Onion1/2
- Potato1
- Carrot1/3
- Tofu1/2 block
- Garlic chives or green onion1/2 paper cup
- Egg1
- Frying batter mix (for coating)1 paper cup
Seasoning
- Frying batter mix (for binding)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Black peppera little
- Sesame oil1 tbsp
Directions
- 1
Pat 1 paper cup of ground pork dry with paper towels to remove moisture and blood. (Store-bought ground pork is easiest.)
- 2
Mash 1/2 block of tofu with the back of a knife, then squeeze out the moisture with paper towels.
- 3
Finely chop the onion, carrot, and potato. The potato especially must be chopped small so it cooks through.
- 4
Thinly slice the garlic chives or green onion (or scallion). You can use whatever vegetables you have on hand.
- 5
Put the prepared ingredients in a bowl and season with 1 tbsp sesame oil, 1/2 tsp salt, and a little black pepper.
- 6
Add 1 tbsp batter mix and 1/2 tbsp minced garlic, then knead for at least 5 minutes until sticky. If it won't hold together, add a little more batter mix.
- 7
Shape the mixture into slightly large, thick rounds. (Makes about 10-12.)
- 8
Coat each patty in batter mix, then in beaten egg, covering both sides well.
- 9
Place the patties in a generously oiled pan.
- 10
Cook over medium heat to set the bottom; once the egg sets, flip, cover, and cook over low heat for about 10 more minutes to cook through.
Tips
Drain the tofu and vegetables well, and knead the mixture for at least 5 minutes until sticky so the patties hold together without falling apart. Since they contain potato and carrot, cover and cook over low heat to cook them through.