An interesting recipe* crossed my desktop the other day, Donggeurangttaeng or Korean Meat Patties. It did not have too many ingredients, nor too many steps. I thought I’d give it a try.
*This recipe came from https://mykoreankitchen.com/korean-meat-patties/.Other versions are available on the web.
I mentioned this recipe to a Korean acquaintance who said that the festival of Chuseok, or known as Korean Thanksgiving Day or autumn evening, had only just past. This festival is one of the most important and festive holidays of the year; it is celebrated for three days in the eighth month of the lunar calendar when the harvest moon is at its fullest.
The origins of Chuseok can be traced back to Korea’s past as an agrarian society and is associated with the harvest. It is traced two thousand years ago to the ancient Silla kingdom. This holiday is a time when families gather and give thanks to their ancestors.
The most characteristic dish of the day is songpyeon, a rice cake shaped like a half-moon and stuffed with fillings, such as sweetened sesame seeds, mung beans, or red bean paste. This is something beyond my cooking skills to make.
Korean Meat Patties. Mix one pound of ground meat. My Korean Kitchen mixes ½ pound of beef and pork each. I used 1 pound of ground turkey. Mix the seasonings in a small bowl: 2 Tbsp minced garlic, 1 Tbsp oyster sauce and mirin, each, ½ tsp of sesame oil and granulated sugar, each, ¼ tsp fine sea salt and ground black pepper, each. Add the seasonings to the meat and mix well. Next add about 1/3 cup of carrot, 1 cup of onion, and ¼ cup of green onion (green parts only), all finely chopped to the meat. Add 1 Tbsp of Korean pancake mix. Mix till combined.
Form the meat mixture into small round balls. Dip each patty into 2 beaten eggs to coat both sides. Place them into a lightly oiled skillet over a medium heat. Cook for 2-3 minutes each side, until golden brown and cooked through.
Serve with a dipping sauce. Mix together 2 Tbsp raw sugar, 4 Tbsp soy sauce, 4 Tbsp water, and 4 Tbsp rice vinegar. To the sauce you can add the following according to your taste: 0.4 ounces thinly sliced onion pieces, 1/2 tsp Korean chilli flakes (Gochugaru), 1/2 tsp minced garlic, 1/2 tsp roasted sesame seeds, 1/2 tsp sesame oil, 1/2 tsp (heaped) finely chopped green onion, or 1 Green or red chilli.
Constant Companion and Daughter enjoyed this dish with steamed white rice (I really do enjoy my rice cooker), steamed broccoli, and a tossed salad. They voted this recipe into the keeper file.
Our American Thanksgiving is once again fast approaching. The number of Thanksgiving festivals worldwide is fascinating, each with its own traditions of food and other customs.
