Donggeurangttaeng are small Korean meat patties coated in egg and pan-fried until golden. I make mine with equal parts beef and pork for a juicy, tender texture, along with finely chopped vegetables and a little Korean pancake mix to help everything hold together.

I’ll happily eat one straight from the pan. They’re savory with a touch of sweetness, and so good while they’re still warm that I usually end up eating a few before the rest are cooked.

Save This Recipe For Later

Enter your email address and I'll send this recipe straight to your inbox.

You can unsubscribe at any time

What Is Donggeurangttaeng?

Donggeurangttaeng (동그랑땡) are small, round Korean patties made with seasoned ground meat and vegetables. This meat-based version is also often referred to as wanja jeon (완자전).

In Korea, they’re commonly prepared for holidays such as Chuseok and Seollal, often as part of a larger assortment of jeon. They’re also eaten as an everyday side dish or packed into lunchboxes.

Ingredients

Main

250 g (8.8 ounces) ground beef
250 g (8.8 ounces) ground pork
70 g (2.5 ounces) carrot, finely chopped
100 g (3.5 ounces) onion, finely chopped
20 g (0.7 ounces) green onion (green parts only), finely chopped

Seasoning

2 Tbsp minced garlic
1 Tbsp oyster sauce
1 Tbsp mirin
1/2 Tbsp sesame oil
1/2 Tbsp granulated sugar
1/4 tsp fine sea salt
1/4 tsp ground black pepper

Coating & Cooking

1 Tbsp Korean pancake mix (buchim garu)
2 eggs, beaten
Cooking oil, for pan-frying

* 1 Tbsp = 15 ml, 1 cup = 250 ml

How to Make Donggeurangttaeng

Season the meat. Mix the seasoning ingredients in a small bowl. Add the seasoning mixture to the beef and pork, then mix until well combined.

Finish the mixture. Add the carrot, onion, and green onion, and mix until evenly distributed. Add the Korean pancake mix and mix just until combined.

Shape the patties. Form the mixture into small round patties, about 4 cm (1.6 inches) wide and 1.5 cm (5/8 inch) thick.

Coat and cook. Heat a lightly oiled frying pan over medium heat. Dip each patty in the beaten egg to coat both sides, then place it in the pan. Cook for 2 to 3 minutes per side, until golden brown and cooked through. Work in batches as needed.

Serve warm. Enjoy with Korean pancake dipping sauce or ketchup, if you like.

My Tips for the Best Donggeurangttaeng

Chop the vegetables finely. Finely chopped vegetables mix more evenly through the meat and help the patties hold together neatly as they cook.
Keep the patties small and even. Keeping them evenly sized helps the centers cook through before the egg coating becomes too brown.
Cook over medium heat. The egg coating browns quickly, so high heat can darken the outside before the meat in the center has cooked through.
Don’t overcook them. Once the meat is cooked through, take the patties off the heat. Leaving them in the pan too long will make them less juicy.

How to Store

Refrigerate leftovers in an airtight container for 3 to 4 days.

For longer storage, freeze the cooked patties in an airtight container or freezer-safe bag. If you’re stacking them, place parchment paper between the layers so they don’t stick together. For the best texture and flavor, use them within about 1 month.

To reheat, air fry refrigerated patties at 180°C (356°F) for about 3 minutes, or until hot throughout. From frozen, allow about 5 minutes, checking that the center is thoroughly heated before serving.

More Korean Jeon Recipes to Try

Stuffed Perilla Leaves (Kkaennip Jeon): Savory filling wrapped in fragrant perilla leaves and pan-fried until lightly golden.
Korean Stuffed Chili Peppers (Gochujeon): Stuffed with seasoned meat and coated in egg, these are especially good if you enjoyed making donggeurangttaeng.
Pan Fried Korean Zucchini (Hobak Jeon): Tender zucchini slices with a light golden coating. They’re lovely alongside other jeon on a holiday table.
Crispy Kimchi Pancakes (Kimchi Jeon): Crisp around the edges and packed with well-fermented kimchi, this is one of my favorite ways to use up older kimchi.

Donggeurangttaeng (Korean Meat Patties)