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Korean Beef Patties aka Donguerang Ddeng

Savory. Meaty. Comforting. This tasty childhood staple was always a welcome ban chan at the table.
Prep Time15 mins
Cook Time20 mins
Course: Side
Cuisine: Korean
Keyword: Beef, Korean, Patties
Servings: 6 as side dish
Author: The Subversive Table


  • 1 lb ground beef
  • 8 oz firm tofu about 1 cup
  • 1 small onion grated
  • 2 garlic cloves minced
  • 1 1/2 tsp salt or to taste
  • 1/2 tsp pepper
  • 1 egg

For dredging:

  • 1/4 cup flour
  • 2 eggs whisked well


  • Add ground beef, onion, garlic, salt, pepper, and egg into large bowl. Crumble tofu into the bowl with hands. Make sure to get rid of the big chunks. Mix everything well with hands.
    stainless steel bowl filled with ingredients for Korean beef patties
  • Shape mixture into meatballs using 1 (heapinTbsp of meat mixture. Gently flatten meatballs into 2-inch rounds that are 1-inch thick. Set aside on a sheet pan. Repeat until finished.
    hand hold beef meatball with sheet pan underneath
  • Heat cast iron skillet or non-stick skillet on medium heat. When the skillet is ready, add 1 Tbsp of neutral oil. (The skillet should be hot but not smoking.)
  • Place flour in shallow bowl. Crack eggs into another shallow bowl and whisk well. Dredge beef patties in flour, on both sides. Then dip into egg, on both sides.
    hand dredging Korean beef patties in flour
  • Add to skillet and fry until meat is cooked through and egg coating is lightly browned, about 3-5 minutes on each side. Keep an eye on the patties and make sure they do not burn. Turn down the heat to medium low and add more oil, if necessary.Transfer finished beef patties to paper towel lined plate. Repeat until finished.
    paper towel lined basket with rows of Korean beef patties
  • Serve immediately or at room temperature with rice, kimchi, and other ban chan. Enjoy!
    bowl of rice with Korean beef patties and chopsticks, bowl of kimchi nearby