Lis from The Subversive Table shares her story and recipe with us.
Growing up, Lis's Korean grandmother liked to pan fry little beef patties dipped in egg wash. Filling and tasty, they were a comforting staple at dinnertime that were tucked into lunch boxes the next day.
The only thing is, she could never remember their name. In her family, she called them Donguerang Ddeng, which roughly translates to, “little round things.” As a child, that made perfect sense. They were round and they were little.
Read the rest of her food story on her blog.
KOREAN BEEF PATTIES (Donguerang Ddeng)
- 1 lb. Bessie ground beef
- 8 oz. firm tofu (about 1 cup)
- 1 egg
- 1 small onion, grated
- 2 garlic cloves, minced
- 1 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon pepper
- Large bowl
- Sheet pan
- Cast iron skillet or non-stick skillet
- Receive your Bessie Box delivery
- Defrost your ground beef
- 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 (heaping) Tbsp of meat mixture each. 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
- While skillet heats up, 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! Want to learn more about the story behind the recipe? Visit Lis's blogpost.