March 20th, 2013. Eunice’s Perfect Korean Mini Meat Patties (동그랑땡)~
People wonder why I never cook Korean food. Why would I need to when I have a sister who cooks it so well and lets me eat it ;D
Tonight I came home and Eunice was just about to make some Korean Mini Meat Patties (동그랑땡) and said that I was going to help. Yes, sister! At your command 😀
A traditional Korean side dish, these mini meat patties are like a Korean bite-sized version cross between meatloaf & meatballs. Made with a ground pork and tofu base mixed with your base aromatics such as garlic, carrots, and onions, it’s crucial to have a perfect mixture if you want the perfect moist and flavorful bite!
Not overworked and perfectly uniform patties just small enough to fit in the cup of your hand!
After a flour and egg coating the next important step is cooking it slow on medium heat in oil. Just like many grilling techniques flipping it over should be at a minimum.
Wait until the oil starts to bubble up and the bottom of the patties get that gorgeous yellow color from the egg wash, then gently turn them all over and do the same.
Too brown and it’s dry and tough, but that beautiful golden yellow with a slight brown hue makes this my personal favorite Korean side dish!