How to Make Pork Donggeurangttaeng: Korean-Style Meat Patties 돼지고기 동그랑땡 Dwaejigogi Donggeurangttaeng

Korean Pork Donggeurangttaeng Recipe

돼지고기 동그랑땡

Dwaejigogi Donggeurangttaeng

Donggeurangttaeng is a traditional Korean pan-fried meat patty made with ground meat, tofu, finely chopped vegetables, and seasonings.

The Korean name is written as 돼지고기 동그랑땡 and romanized as:

Dwaejigogi Donggeurangttaeng

For international readers, the dish may be introduced as:

Korean-Style Pork Meat Patties
Korean-Style Meatballs
Korean Pork Fritters
Korean Pork Pancakes
Donggeurangttaeng

Although it is sometimes translated as “Korean-style meatballs,” Donggeurangttaeng is usually shaped into small, flat patties rather than round balls. Each patty is lightly coated with flour, dipped in beaten egg, and gently pan-fried until golden.

What Is Donggeurangttaeng?

Donggeurangttaeng is a type of Korean jeon, a broad category of ingredients coated in flour and egg and then pan-fried.

The dish is made by combining ground pork with tofu, vegetables, garlic, green onion, sesame oil, salt, and pepper. The mixture is shaped into small patties, coated with flour and egg, and cooked slowly in a lightly oiled pan.

The result is tender and juicy inside with a soft, golden egg coating on the outside.

Donggeurangttaeng is commonly prepared for:

Family meals
Korean holiday tables
Lunchboxes
Children’s meals
Party platters
Make-ahead side dishes

The referenced recipe is designed for approximately four servings and is classified as a beginner-friendly recipe.

Ingredients

A. Main Ingredients

Ground Pork

500 g / approximately 1.1 lb

Ground pork provides the main savory flavor and juicy texture.

A blend with some fat works better than extremely lean pork because a small amount of fat helps the patties remain moist during cooking.

Firm Tofu

1½ blocks

The original reference recipe uses one and a half blocks of tofu. Because tofu package sizes differ by country and brand, the exact weight may vary.

The most important step is to remove as much moisture as possible before mixing the tofu with the pork. Wet tofu can make the patties loose and difficult to shape.

Carrot

1/2 carrot

Finely chopped carrot adds color, mild sweetness, and texture.

Korean Chives

1/2 bunch

Korean chives add a fresh, slightly garlicky flavor.

Regular chives, garlic chives, or finely chopped green onion can be used when Korean chives are unavailable.

Onion

1 medium onion, finely chopped

Onion adds natural sweetness and moisture.

After chopping, gently squeeze out excess onion liquid so that the patty mixture does not become watery.

Green Onion

Approximately 1/2 stalk

Finely chopped green onion adds freshness and aroma.

Garlic

5 cloves, minced

Garlic gives the pork mixture a stronger savory flavor.

Egg

1 large egg

One egg is mixed directly into the pork and tofu mixture to help bind the ingredients together.

The reference recipe uses ground pork, tofu, carrot, Korean chives, egg, onion, garlic, and green onion as its main filling ingredients.

Seasonings

Ginger Wine or Cheongju

2 tablespoons

The ground pork is first seasoned with ginger-infused cooking wine.

When ginger wine is unavailable, Korean rice wine called cheongju, Japanese sake, or another mild cooking wine may be used.

The cooking wine helps reduce the strong aroma of raw pork.

Salt

A small amount for the pork, plus 2 teaspoons for the mixture

The original recipe seasons the pork lightly before marinating and later adds additional salt to the complete mixture.

Because soy sauce or dipping sauce may be served with the finished patties, the amount of salt can be adjusted according to taste.

Black Pepper

Up to 1/2 tablespoon

The original recipe lists one-half tablespoon of black pepper. For a milder flavor, begin with a smaller amount and add more as needed.

Sesame Oil

2 tablespoons

Sesame oil adds a warm, nutty aroma and complements the pork, tofu, and vegetables.

The reference recipe marinates the pork with salt, pepper, and ginger wine or cheongju, then seasons the combined filling with sesame oil and salt.

Ingredients for Coating and Pan-Frying

Prepare the following separately:

All-purpose flour, as needed
Additional eggs, beaten, as needed
Neutral cooking oil
Perilla oil, optional

The flour creates a thin dry surface that helps the egg adhere evenly.

Use only a light coating. Too much flour can create a thick, doughy exterior.

For frying, choose a neutral oil such as:

Canola oil
Vegetable oil
Avocado oil
Grapeseed oil

The referenced recipe also suggests combining regular cooking oil with perilla oil in a 1:1 ratio. The perilla oil adds aroma and helps balance the smell of the egg coating. Strongly flavored olive oil is not recommended for this particular preparation.

Prepare and Marinate the Pork

Place the ground pork in a large mixing bowl.

Add:

A small amount of salt
Black pepper
Two tablespoons of ginger wine or cheongju

Mix gently until the seasonings are distributed throughout the pork.

Cover the bowl and refrigerate the pork for approximately 30 to 60 minutes.

This resting time allows the pork to absorb the seasoning and helps reduce its strong aroma. Raw pork should always be marinated in a covered container in the refrigerator rather than at room temperature.

Remove the Moisture from the Tofu

This is one of the most important steps in the recipe.

Place the tofu in a clean kitchen cloth, cheesecloth, or several layers of strong paper towels.

Crumble the tofu and squeeze firmly until as much water as possible has been removed.

After squeezing, place the tofu on additional paper towels for several minutes to absorb any remaining moisture.

Properly drained tofu helps the patties:

Hold their shape
Cook evenly
Develop a firmer texture
Avoid breaking when flipped
Prevent excess liquid from collecting in the pan

The original recipe specifically emphasizes thoroughly squeezing and drying the tofu to produce firm, well-shaped Donggeurangttaeng.

Prepare the Vegetables

While the pork is marinating, finely chop:

Carrot
Korean chives
Onion
Garlic
Green onion

The vegetables should be chopped into very small pieces.

Large vegetable pieces may cause the patties to crack or fall apart during cooking.

After chopping the onion, place it in a clean cloth or paper towel and squeeze gently to remove excess moisture.

Carrots are naturally firm, so chop them especially finely. Large carrot pieces may remain hard even after the patties are cooked.

Make the Pork and Tofu Mixture

Add the following to the bowl of seasoned pork:

Drained and crumbled tofu
Finely chopped carrot
Chopped chives
Chopped onion
Minced garlic
Chopped green onion
One egg
Sesame oil
Salt

Mix everything thoroughly by hand or with a sturdy spoon.

Continue mixing until the ingredients are evenly distributed and the mixture begins to hold together.

Avoid aggressively squeezing the mixture for too long. Overworking ground meat can produce dense or rubbery patties.

The referenced method combines the drained tofu, chopped vegetables, egg, sesame oil, and seasonings with the marinated pork before shaping.

Shape the Donggeurangttaeng

There are two convenient shaping methods.

Method A: Shape Individual Patties

Take a small portion of the mixture and roll it gently between your palms.

Flatten it into a round patty approximately:

2 to 2½ inches wide
1/2 inch thick

Try to make all the patties similar in size so they cook at the same rate.

This is the easiest method when preparing a small batch.

Method B: Make a Freezer Log

The referenced recipe suggests shaping the mixture into a thick log using plastic wrap or a food-safe storage bag.

Wrap it tightly, place it in the freezer, and allow it to become firm.

Remove the log before it freezes completely solid and let it soften slightly. Slice it into thick, evenly sized pieces.

This method makes it easier to produce uniform patties and is especially useful when preparing a large batch in advance. The original recipe shapes and partially freezes the mixture before slicing it into thick pieces.

Coat with Flour

Place a small amount of all-purpose flour in a shallow dish.

Lightly coat each patty on both sides.

Shake off any excess flour.

The flour layer should be very thin. Its purpose is not to create a breaded crust but to help the beaten egg adhere to the moist surface of the patty.

Coat the patties shortly before frying. Leaving flour-coated patties sitting for too long may cause the coating to become wet and sticky.

Dip in Beaten Egg

Crack the additional eggs into a shallow bowl and beat them thoroughly.

Dip each flour-coated patty into the egg.

Make sure the patty is coated on both sides, then allow the excess egg to drip back into the bowl.

Place the coated patty directly into the heated pan.

For an attractive golden color, keep raw filling residue out of the egg mixture as much as possible. Work with clean utensils and replace the egg mixture when it becomes heavily contaminated with raw pork.

Pan-Fry Slowly

Heat a large frying pan over medium-low heat.

Add a thin layer of neutral cooking oil. For additional Korean-style flavor, regular cooking oil and perilla oil may be combined.

Place the egg-coated patties in the pan without overcrowding them.

Cook slowly until the bottoms become golden brown. Turn each patty carefully and cook the other side.

Depending on thickness, the patties may require approximately 3 to 5 minutes per side. The exact time will vary with the pan, stove temperature, and size of the patties.

Medium-low heat is important because high heat may burn the egg coating before the ground pork in the center is fully cooked.

The referenced recipe coats the shaped pieces with flour, dips them into beaten egg, and pan-fries them in cooking oil, optionally mixed with perilla oil.

Check That the Pork Is Fully Cooked

The patties should be golden on both sides and fully cooked in the center.

Because Donggeurangttaeng contains ground pork, the USDA recommends cooking it to an internal temperature of 160°F / 71.1°C, measured with a food thermometer. Color alone is not a dependable way to determine whether ground meat is safely cooked.

For a thin patty, insert the thermometer probe through the side so that the sensing area reaches the center.

When the patties brown too quickly, reduce the heat and continue cooking gently.

Drain and Serve

Transfer the cooked Donggeurangttaeng to a plate lined with paper towels or a wire rack.

Allow the excess oil to drain briefly.

Serve the patties:

Hot from the pan
Warm
At room temperature

Donggeurangttaeng remains flavorful even after cooling, which makes it especially suitable for lunchboxes, holiday platters, and make-ahead meals.

Simple Soy Dipping Sauce

Combine:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon water
1/2 teaspoon sesame oil
A small amount of chopped green onion
Toasted sesame seeds
Optional sliced chili pepper

Mix well and serve in a small dipping bowl.

Because the patties are already seasoned, use the dipping sauce lightly.

Ketchup may also be served for children or diners who prefer a familiar, mildly sweet sauce.

What to Serve with Donggeurangttaeng

Steamed Rice

Warm white rice turns the patties into a complete Korean home-style meal.

Kimchi

The tangy and spicy flavor of kimchi balances the mild richness of pork, tofu, and egg.

Korean Vegetable Side Dishes

Donggeurangttaeng pairs well with:

Seasoned spinach
Bean sprout salad
Cucumber salad
Stir-fried vegetables
Pickled radish
Braised potatoes

Soup or Stew

Serve the patties with:

Doenjang-jjigae
Seaweed soup
Radish soup
Egg soup
Kimchi-jjigae

Lunchbox Foods

Donggeurangttaeng can be packed with rice, rolled omelet, vegetables, fruit, and kimchi in a Korean-style lunchbox.

Flavor and Texture

Well-made Donggeurangttaeng should have:

A lightly golden egg coating
A tender and juicy center
Small pieces of colorful vegetables
A mild pork flavor
A nutty sesame aroma
Enough firmness to hold its shape
A soft texture from the tofu

The tofu should blend into the meat mixture rather than taste like a separate ingredient.

The vegetables should be finely distributed throughout each patty, providing flavor and color without causing the patty to break apart.

Chef’s Tips

Squeeze the Tofu Thoroughly

Excess tofu moisture is the most common reason the patties become soft or fall apart.

Remove Moisture from the Onion

Chopped onion releases a considerable amount of water. Squeezing it lightly creates a firmer filling.

Chop Everything Finely

Finely chopped vegetables allow the patties to hold together and cook evenly.

Keep the Patties Moderately Thin

Very thick patties can brown outside before the pork is cooked inside.

Use Medium-Low Heat

Slow cooking produces an evenly golden coating and a juicy center.

Avoid Too Much Flour

A light dusting is sufficient. Heavy flour coating makes the exterior thick and pasty.

Do Not Overwork the Meat

Mix only until the ingredients are evenly incorporated and the filling holds together.

Cook a Test Patty

Before shaping the entire batch, cook one small spoonful of the mixture.

Taste it and adjust the salt, pepper, or sesame oil as necessary.

Do not taste the raw pork mixture.

Make-Ahead and Freezing Instructions

Refrigerating the Raw Mixture

Keep the prepared raw pork mixture covered in the refrigerator until it is ready to be shaped and cooked.

Because it contains raw ground pork and egg, do not leave it sitting at room temperature.

Freezing Uncooked Patties

Shape the patties and place them in a single layer on a parchment-lined tray.

Freeze until firm, then transfer them to a freezer-safe container with parchment paper between the layers.

Thaw in the refrigerator before coating with flour and egg.

Freezing the Shaped Log

The complete filling may be wrapped into a log and frozen until firm, as described in the reference recipe.

Slightly thaw it before slicing so that the pieces do not crack.

Storing Cooked Patties

Refrigerate cooked Donggeurangttaeng promptly in a covered, shallow container.

USDA guidance recommends using most cooked leftovers within 3 to 4 days and reheating leftovers to 165°F / 73.9°C.

Reheating Donggeurangttaeng

Frying Pan

Place the patties in a lightly oiled pan over low heat.

Cover briefly and turn them occasionally until heated through.

This method helps restore some of the original pan-fried texture.

Microwave

Place the patties on a microwave-safe plate and cover them loosely.

Heat in short intervals to avoid drying them out.

Air Fryer

Place the patties in a single layer and reheat until hot.

Cooking equipment varies, so check the patties frequently and avoid overheating the egg coating.

Frequently Asked Questions

Is Donggeurangttaeng a Meatball?

It is often translated as a Korean-style meatball because it is made with seasoned ground meat.

However, it is usually flattened into a small patty and cooked like a Korean jeon rather than served as a round meatball.

Is It the Same as a Pork Fritter?

“Pork fritter” describes the pan-fried cooking method, but Donggeurangttaeng has a softer texture and lighter coating than many Western-style fritters.

Using the Korean name followed by an explanation is the clearest option:

Donggeurangttaeng — Korean pan-fried pork and tofu patties

Can I Omit the Tofu?

Yes, but the texture will become denser and meatier.

When omitting tofu, reduce the salt slightly and add only enough egg to bind the pork and vegetables.

Can I Use Ground Beef?

Yes. Ground beef and pork can be combined.

A mixture of beef and pork produces a richer flavor, while pork alone gives the patties a softer texture.

Can I Use Ground Chicken or Turkey?

Yes, but poultry is leaner and may produce a drier patty.

A small amount of sesame oil, finely chopped onion, or tofu can help maintain moisture. Ground poultry must reach an internal temperature of 165°F / 73.9°C.

Why Are My Patties Falling Apart?

Possible causes include:

The tofu was not squeezed sufficiently
The onion contained too much moisture
The vegetables were chopped too coarsely
The mixture was not combined thoroughly
The patties were turned before the first side had set
The patties were made too large or thick

Why Is the Egg Coating Burning?

The pan is probably too hot.

Reduce the heat to medium-low and allow more time for the center to cook.

Final Introduction for International Readers

Dwaejigogi Donggeurangttaeng is a comforting Korean dish made with ground pork, tofu, vegetables, and a delicate flour-and-egg coating.

The patties are savory, tender, colorful, and easy to serve in many different ways. They can be enjoyed as a main dish with rice, a Korean side dish, a lunchbox item, or part of a festive holiday meal.

The key to successful Donggeurangttaeng is moisture control. Thoroughly drain the tofu, squeeze excess liquid from the onion, chop the vegetables finely, and cook the patties slowly over moderate heat.

Golden outside and tender inside, these Korean pork patties are an approachable introduction to traditional Korean home cooking.

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