Donggeurangttaeng (Korean Meat & Tofu Patties)
- Korean Food Addict
- Jun 27, 2025
About Donggeurangttaeng
Donggeurangttaeng is a beloved Korean holiday dish, especially popular during Chuseok (harvest festival) and Seollal (Lunar New Year). The name comes from the Korean word for "round," describing these adorable circular patties.
Holiday Tradition
These pan-fried patties are a staple on Korean holiday tables and ancestral ceremony offerings. The round shape symbolizes harmony and unity, making them especially meaningful during family gatherings.
Nutritional Balance
Combining plant-based protein from tofu with animal protein from pork, plus various vegetables, these patties offer excellent nutritional balance. They're loved by all ages and make a perfect side dish or snack.
Versatile Uses
Leftover donggeurangttaeng can be added to kimchi jjigae, doenjang jjigae, or tteokguk. They also work wonderfully in lunchboxes or as an appetizer with drinks.
Instructions:
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Drain the Tofu
- Wrap 1 block of tofu in a clean kitchen towel or cheesecloth
- Press firmly to squeeze out excess moisture
- Crumble the tofu finely with your hands
- Well-drained tofu is key to patties that hold together
- Drain the Tofu
- Wrap 1 block of tofu in a clean kitchen towel or cheesecloth
- Press firmly to squeeze out excess moisture
- Crumble the tofu finely with your hands
- Well-drained tofu is key to patties that hold together
- Prepare the Vegetables
- Finely dice 1/3 carrot
- Finely dice 1/2 onion
- Thinly slice 1 green onion
- Optionally add finely chopped chives for extra flavor
- Season the Meat
- Place 300g ground pork in a large bowl
- Add 1 tbsp minced garlic and 1 tbsp sesame oil
- Add 1/2 tsp salt and a pinch of black pepper
- Mix well by hand until seasonings are incorporated
- Make the Mixture
- Add the crumbled tofu to the seasoned meat
- Add all the diced vegetables
- Crack in 1 egg
- Mix thoroughly by hand until well combined
- Shape the Patties
- Take about 1 tablespoon of mixture at a time
- Roll into a ball and flatten slightly
- Make patties about 4-5cm in diameter
- Arrange on a plate as you shape them
- Coat with Flour and Egg
- Dust each patty with flour on both sides
- Shake off excess flour
- Beat 2 eggs in a shallow bowl
- Dip floured patties into egg wash
- Pan-Fry Until Golden
- Heat generous oil in a pan over medium heat
- Place egg-coated patties in the pan
- Fry for 3-4 minutes until golden brown
- Flip and fry the other side for 3-4 minutes
- Serve
- Transfer to paper towels to drain excess oil
- Arrange on a serving plate
- Serve with soy sauce mixed with a little vinegar
- Best enjoyed while still warm
Recipe Notes:
- Thoroughly drain the tofu to ensure patties hold together well.
- You can substitute beef or use a pork-beef mixture.
- If mixture is too wet, add a little flour to bind.
- Fry over medium heat to cook through without burning.
- Freeze floured patties before egg-coating for meal prep.
- Perfect for Korean holidays - make ahead and freeze.
- Great for kids' lunchboxes and as a snack.
- Leftover patties are delicious in stews and soups.
Ingredients:
Serving size
Main Ingredients
- 300 g ground pork
- 1 block tofu (about 300g)
- 1/3 carrot
- 1/2 onion
- 1 green onion
Seasonings
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- 1/2 tsp salt
- black pepper to taste
Coating
- 1/2 cup all-purpose flour
- 3 eggs
- cooking oil for frying
Dipping Sauce
- 3 tbsp soy sauce
- 1 tsp vinegar