What is Jangsanjeok (장산적)? As the title describes, it is broiled meat patties (these are called Seopsanjeok) that are simmered in teriyaki like sauce. Well, it may not look like traditional Korean food from the picture (Michael keeps saying that it looks like a rissole), but it is a Korean food. I gave it a slightly different look, which I want to call “fancy”, whether you want to agree or not. I also added extra ingredients for the sauce compared to the traditional methods that were served to the Kings of the Chosun dynasty.
You can serve Jangsangjeok as a side dish, as a main meal, as a filing for a burger or at a BBQ. It is quite convenient, in that unlike other kinds of side dishes it can be frozen, so you can preserve it for later.
Ingredients
For patties (enough to make 8-9 round patties, with a diameter of 9cm)
- 440g beef mince
- 440g pork mince
- 190g tofu (squeeze it in a straining cloth to drain the water)
- 6 tbsp finely chopped onion
- 2 tbsp finely chopped shallots
- 2 tbsp Korean sesame oil
- 1 tsp minced garlic
- 1 tsp fine sea salt
- 1/4 tsp ground black pepper
For sauce (for 4 patties) - mix the following in a bowl
- 3 tbsp soy sauce
- 3 tbsp red wine
- 1 tbsp brown sugar
- 1 tbsp honey
- 1/4 tsp ginger powder
Optional
- 1/2 thin sliced onion
- 1/2 stalk of chopped shallots (green part)
Prep
- Add all the patty ingredients in a big bowl then mix it well.
- Think how big you want to make the patty first (in my case, I aimed at medium size patties and got 8 of them) then knead the patty to the size you want.
- Leave the patties out that you are going to cook and seal the rest of the patties with plastic wrap and store them in the freezer.
Method
Part 1 (You will need a frying pan)
- Pre heat the frying pan on high heat.
- When it is heated enough, add some oil (I started using rice bran oil and it works great).
- Add the patties and cook both sides on high heat for a short while.
- Reduce the heat to medium to low and cook the inside of the patty.
Part 2 (You will need a sauce pan)
- Pre heat the sauce pan.
- Add the bowl of sauce and onion.
- Stir it a little bit then add the patties.
- Simmer them well.
- Serve them on the plate (if there is any sauce left, pour it out on top of the patties - it is tastier).
Some products I used for this recipe
Related Posts
Royal Rice Cake (Gungjung Ddeokbbokki in Korean)
Jangsanjeok, Korean Food, Red Meat, Side Dishes (Banchan)
That looks really appetissing! I might try is someday
They look really delicious… and I am sure they are.
These are one of my favorite side dishes. About the only difference is that after frying them, I dip them in an egg batter (just whipped egg - nothing else added) and fry them a second time.
I love the way you plated them! How pretty.
Will have to try making this now that barbecue season is coming soon.
You have very good photography skills.
I agree with Charmaine - the picture of the plated patties (try saying that 10 times fast!) looks absolutely amazing! Sue - have you thought of writing you own cookbook?
*gasp* Is that ground black pepper I see? Most cooks would brand that as a no-no (opposed to freshly cracked whole peppercorns) but I guess convenience trumps all.
‘Tofu’ really? Just kidding. Your site is wonderful- recipes and camera work. Keep up the excellent work. All is well in Gwangyang. We’ve had the Cherry Blossoms and now everything is green! Best wishes to you both.
Hv done tofu mix-in with meat before. I guess it’s all in the seasoning/sauces that makes it korean or chinese or even western.
The patties look so juicilious. You can make mini hamburgers with those patties. Yummy!
These remind me of the okara patties I made last year. Your photos look delish!
Can’t wait to try your recipe…
Thank you everyone for your drooling over my pictures.
Harvey,
Oh well, in the end, I am not a professional cook.
And if you know a publisher who wants to publish my blog to a cookbook, let me know. I will give you a commission. Haha. 