Donggeurangttaeng Recipe – A Taste of Korean Holidays on One Plate
Every Korean family has that one dish that instantly brings them back to their childhood dining table. For me, it’s donggeurangttaeng (동그랑땡) — small, round meat patties that my mom would pan-fry by the dozen during the Chuseok and Seollal holidays.
The sizzle of oil, the warm smell of garlic and green onions, and the sight of neatly stacked golden patties cooling on a paper towel — that was holiday prep in our house. My mom always made these with care, and we’d all sneak bites while pretending to “help.”
Now, living abroad, I make donggeurangttaeng on random weeknights when I want something cozy and familiar. It’s comfort food that brings me back home, even if just for a moment.
If you’re looking for a traditional Korean holiday dish, this donggeurangttaeng recipe will take you right back to home-cooked family meals.
What Is Donggeurangttaeng?
The word donggeurangttaeng literally means “round patties,” and that’s exactly what they are: small, savory meat cakes made from a blend of ground beef and pork, tofu, aromatics like garlic and green onions, and lightly seasoned with salt.
Each patty is dredged in flour and beaten egg, then gently pan-fried until crisp and golden outside but juicy and tender inside.
They’re a staple during Korean holidays — especially as part of jeon (전), a variety of savory pancakes served in big platters — but honestly, they’re great any time.
Ingredients You’ll Need
Here’s what goes into the classic version I grew up eating — and still love making today.
🛒 Ingredients:
- 200g ground beef
- 200g ground pork
- 1/2 block firm tofu (pressed and crumbled)
- 2 cloves garlic, minced
- 1 tsp salt (adjust to taste)
- 2 green onions, finely chopped
- 2 tbsp flour (for dredging)
- 2 eggs, beaten (for coating)
- Cooking oil (for pan-frying)
🥄 Ingredient Tips:
- Tofu tip: Press your tofu well! I learned this the hard way after my patties totally crumbled the first time I made them in Canada. Wrap in paper towels and press under a plate for 10–15 minutes.
- Ground pork substitutions: If you can’t find ground pork locally, ground chicken or turkey works too — just add a touch of soy sauce or sesame oil for flavor.
- Where to shop in North America: You can find most of these ingredients at big stores like Walmart or Asian supermarkets like H Mart or T&T.
How to Make Donggeurangttaeng
- Prepare the tofu: Wrap tofu in a paper towel, press with a plate or weight for 10–15 minutes to remove excess water, then crumble finely.
- Mix the filling: In a large bowl, combine ground beef, pork, crumbled tofu, minced garlic, green onion, and salt. I like to mix everything by hand — it’s a bit messy, but it helps everything come together better.
- Form patties: Shape into small, round patties — about 2 inches wide and ½ inch thick. If the mixture sticks too much, a little water on your hands helps.
- Coat: Lightly dredge each patty in flour, then dip into the beaten egg.
- Pan-fry: Heat oil in a nonstick pan over medium heat. Fry patties 2–3 minutes per side until golden brown and cooked through. Be gentle when flipping!
- Drain & serve: I usually let them cool just a bit on a paper towel — though honestly, I can’t resist sneaking one while it’s still hot and crispy.
Cultural Connection: Why We Love this Donggeurangttaeng Recipe
This dish is so closely tied to Korean holiday traditions, especially Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year). In my family, we’d always make these a day or two before the big meal. The kitchen would be bustling, the counters covered in prep trays, and the smell of garlic and sesame oil would fill the air.
Everyone had a role — my dad trimmed green onions, my mom mixed the meat, and I got to crack the eggs. It wasn’t just cooking. It was memory-making.
Even now, when I make donggeurangttaeng in my little North American kitchen, I feel that same warmth. It’s funny how food can do that — tie you back to where you came from with just one bite.
Serving Suggestions
- Serve warm with steamed rice and kimchi as a comforting everyday meal.
- Pack into dosirak (Korean lunchboxes) with pickled radish, fruit, and seaweed sheets.
- Pair with a simple dipping sauce: soy sauce + vinegar + a few chili flakes.
- Include in a jeon platter with zucchini, fish, and mung bean pancakes during the holidays.
- Freeze extras! Just reheat in a pan or air fryer for an easy side dish later.
Final Thoughts
Whether you’re Korean or just discovering Korean cuisine, donggeurangttaeng is one of those dishes that feels like home. It’s simple to make, satisfying to eat, and always brings people together — whether it’s a big holiday table or a quiet weekday night.
If you give it a try, let me know how it goes! Or share a food memory that reminds you of your family — I’d love to hear your story. 💬
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