← Nouns Cooking · Korean

Ingredients

• 300 g Minced beef
• 200 g Minced pork
• 200 g firm tofu, squeezed dry and crumbled
• ½ Onion, very finely chopped
• ½ Carrot, very finely chopped
• 2 Spring onion, finely chopped
• 3 cloves Garlic, minced
• 1 tbsp Toasted sesame oil
• 1 tsp Soy sauce
• ½ tsp Salt
• ¼ tsp Black pepper
• 60 g plain flour, for coating
• 3 Eggs, beaten
• 4 tbsp Vegetable oil
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• ½ tsp Sugar

Method

1. Put the beef, pork, tofu, onion, carrot, spring onion, garlic, sesame oil, soy sauce, salt and pepper in a bowl. Knead with your hands for a couple of minutes until sticky.
2. Shape into small, flat rounds about 4 cm wide and 1 cm thick, like coins.
3. Dust each patty in flour, then dip in the beaten egg.
4. Heat a little oil in a frying pan over medium-low heat. Fry the patties in batches for 3–4 min per side, until golden and cooked right through (71°C (160°F) in the centre). Low heat keeps the egg coat from browning before the middle is done.
5. Mix the dipping sauce and serve warm or at room temperature.

Tips

• Cooked patties freeze well; reheat them in a pan over low heat or add them to soups.
• Any mix of mince works, including all beef or chicken.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee