Korean Beef Patties aka Donguerang Ddeng
Savory. Meaty. Comforting. This tasty childhood staple was always a welcome ban chan at the table.
Servings: 6 as side dish
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve immediately or at room temperature with rice, kimchi, and other ban chan. Enjoy!
