Donggeurangtaeng (Korean Meat Patties)
Pan-fried meat and tofu patties coated in egg wash — Korea's beloved holiday jeon. Crispy golden outside, savory and juicy inside.
Why This Recipe Works
- Tofu in the meat mixture keeps patties moist and tender — never dry or dense.
- Flour + egg wash coating creates the golden, slightly custardy exterior that defines Korean jeon.
- Flat, thin shape cooks quickly and evenly while maximizing the crispy surface area.
- Room temperature serving means these are perfect for Korean celebration tables where food sits out for hours.
Holiday Kitchen Memories
Ask any Korean about donggeurangtaeng and they'll describe the same scene: the kitchen on Chuseok morning, every surface covered with jeon in various stages of prep. Mom or grandma at the stove, assembly-line style, flour-egg-fry, flour-egg-fry, hour after hour. The smell of sesame oil and frying egg fills the house. Kids steal them fresh from the cooling rack. This is what Korean holidays taste like.
Donggeurangtaeng (Korean Meat Patties)
🛒 Ingredients
- ✦8 oz ground beef
- ✦8 oz ground pork
- ✦1/2 block (7 oz) firm tofu, pressed and crumbled
- ✦1 small onion, finely minced
- ✦3 green onions, finely chopped
- ✦2 cloves garlic, minced
- ✦1 tablespoon soy sauce
- ✦1 teaspoon sesame oil
- ✦1/2 teaspoon salt
- ✦1/2 teaspoon black pepper
- ✦1 egg for the meat mixture
- ✦3 eggs, beaten (for egg wash coating)
- ✦1/4 cup all-purpose flour (for dusting)
- ✦Vegetable oil for pan-frying
- ✦Soy dipping sauce for serving
👨🍳 Instructions
01Step 1
Press tofu dry in a towel, then crumble finely. Mince the onion as small as possible — no large chunks.
02Step 2
Combine ground beef, ground pork, crumbled tofu, onion, green onions, garlic, soy sauce, sesame oil, salt, pepper, and 1 egg. Mix thoroughly with your hands until the mixture is sticky and cohesive.
03Step 3
Shape the mixture into round, flat patties about 2 inches wide and 1/2 inch thick. You should get 16-20 patties.
04Step 4
Set up a coating station: flour on one plate, beaten eggs in a shallow bowl.
05Step 5
Dust each patty lightly in flour, then dip in beaten egg to coat all sides.
06Step 6
Heat vegetable oil (about 1/4 inch deep) in a large pan over medium heat. Pan-fry the patties for 3-4 minutes per side until golden brown and cooked through.
07Step 7
Drain on paper towels. Serve warm or at room temperature with soy dipping sauce.
Nutrition Per Serving
Estimates based on standard preparation. Adjustments alter macros.
🔄 Substitutions
Instead of Ground beef + pork mix...
Use All ground pork or all ground beef
Mixed is best for flavor balance — all pork is richer, all beef is leaner
Instead of Tofu...
Use Extra vegetables (minced mushrooms, zucchini)
Adds moisture similarly — squeeze vegetables dry before mixing
Instead of All-purpose flour...
Use Cornstarch or rice flour
For gluten-free — rice flour gives an even crispier coating
🧊 Storage & Reheating
In the Fridge
Store for 3-4 days. One of the best make-ahead banchan.
In the Freezer
Freeze uncooked patties on a sheet pan, then bag for up to 2 months. Cook from frozen, adding 2 minutes per side.
Reheating Rules
Re-crisp in a dry pan over medium heat for 2 minutes per side. Air fryer at 375°F for 5 minutes works well.
❓ Frequently Asked Questions
What is the difference between donggeurangtaeng and wanjajeon?
They're the same dish — different regional names. Donggeurangtaeng is more common in Seoul/Gyeonggi, while wanjajeon is used in other regions. Both refer to round meat-and-tofu patties coated in egg wash and pan-fried.
Why add tofu to the meat?
Tofu serves three purposes: (1) it keeps the patties moist and tender, (2) it stretches the meat further (practical economy), and (3) it adds a softer texture that contrasts with the crispy egg coating. This meat-tofu combination is distinctly Korean.
The Science of
Donggeurangtaeng (Korean Meat Patties)
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