Donggeurangttaeng (Korean Meat Patties)

Korean meat patties on a black plate held in two hands.

Donggeurangttaeng (Korean Meat Patties)

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.

They’re savory, soft, and especially good straight from the pan, but just as at home in a lunchbox or on a Korean holiday table.

Prep Time20

Cook Time30

Total Time50

Course: Side dishes

Cuisine: Korean

Keyword: Donggeurangttaeng, korean meat patties, wanja jeon

Servings: pieces

Calories: 48kcal

Author: Sue Pressey

Ingredients

Main

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

Instructions

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.

Notes

Finely chop the vegetables so they mix evenly into the meat and help the patties hold their shape.
Keep the patties small and evenly sized so the centers cook through before the egg coating becomes too brown.
Cook over medium heat and remove the patties once the centers are cooked through to help keep them juicy.
Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 1 month for the best texture and flavor.
Reheat refrigerated patties in an air fryer at 180°C (356°F) for about 3 minutes. From frozen, allow about 5 minutes, or until heated through.

Nutrition