Dongeurangttaeng
동그랑땡·(dong-geu-rang-ttaeng)
Halmoni's Dosirak: The Packed School Lunch
At 7:00 a.m., she wrings the squeezed-dry firm tofu in a cotton cloth, works it into the minced pork, and shapes the little discs. Named for the metallic clink of brass coins, these pork and tofu patties are the undisputed kings of the packed stainless steel dosirak. The magic lies in the thorough extraction of water from the tofu, the steady hand-kneading that binds the proteins, and a brilliant pre-steaming hack. Fry them until the beaten egg sizzles into a golden crust, and pack them tight against the rice.
Before you start
Purge the tofu of absolutely all moisture.
Place the firm tofu in a cheesecloth or a clean kitchen towel and twist it over the sink with aggressive force until every possible drop of water is expelled, leaving a dry, crumbly texture. Wet tofu will boil the meat from the inside and ruin your patties.
Mince the vegetables exceedingly fine.
The onion, carrot, and scallions must be minced into near oblivion; large chunks will compromise the structural integrity of the meat and cause the patties to fracture.
Ingredients
- ground pork8 oz
- ground beef8 oz
- firm tofu8 oz
- yellow onion1/4 med
- carrot1/4 med
- scallions2 med
- garlic2 small
- soy sauce2 tbsp
- toasted sesame oil1 tbsp
- sugar1 tsp
- kosher salt1/2 tsp
- black pepper1/2 tsp
- ground ginger1/4 tsp
- all-purpose flour1/2 cup
- large eggs3 large
- neutral cooking oil3 tbsp
Method
- 01
Combine the meat, dried tofu, vegetables, and seasonings in a large bowl and knead aggressively.
Squeeze the meat through your fingers, kneading vigorously in a single direction for 3 to 5 minutes until the mixture transforms from loose grounds into a sticky, cohesive paste that holds its shape.
- 02
Shape the sticky meat mixture into small, tightly packed coins.
Scoop out portions roughly one and a half tablespoons in size, roll them tightly into spheres between your palms, and gently press them down into smooth disks about 2 inches in diameter and half an inch thick.
- 03
Steam the bare patties to lock in their shape and fully cook the meat.
Line a boiling steamer basket with parchment paper and steam the patties over high heat for 7 minutes. Once cooled, these perfectly stable patties can be refrigerated or frozen for future weeknights, drastically cutting down your morning prep time.
- 04
Dredge the steamed patties in flour and egg, then pan-fry gently until golden.
Heat a skillet over medium-low heat with neutral oil. Lightly press a cooked patty into the flour, clapping it between your hands to shake off all excess, submerge it entirely in the beaten egg wash, and fry for 1 to 2 minutes per side until the egg sets into a beautiful golden brown skirt.
Notes
These patties are practically designed to be eaten at room temperature.
The rigorously dried tofu acts as an internal sponge for the rendered pork fat, ensuring the patties retain their soft, pillowy texture even when eaten cold from a lunchbox hours later.
Embed a tiny piece of garnish in the egg crust for a classic visual flourish.
For a striking presentation, place a single, paper-thin slice of red chili pepper or a flat-leaf parsley leaf onto the wet egg batter of the patty just as it hits the hot pan.
From Cook Korean in America.