A Flavorful Tradition
My Favorite is Korean Egg-Battered Meat Patties and I remember the first time I tasted Korean Egg-Battered Meat Patties at my friend Hana’s house. We were celebrating Chuseok, the Korean harvest festival, and Hana’s family had laid out a beautiful spread of traditional dishes. As I took a bite of these savory meat patties, I was instantly transported to a world of rich flavors and comforting textures. The patties were perfectly golden and crispy on the outside, with a tender and flavorful interior. It was a taste of Korean tradition that I couldn’t get enough of.
The Secret to the Perfect Patty
When I decided to try making these patties myself, I was eager to recreate the magic I had experienced at Hana’s house. The key, I learned, was to mix ground beef with crumbled tofu and finely chopped veggies. This combination created a wonderfully balanced texture and taste. The sesame oil and garlic added a depth of flavor that made each bite irresistible. Shaping the patties and dipping them in egg batter was a bit of a messy job, but it was worth it when I saw them frying up into golden perfection.
Cooking with Care
Pan-frying these patties was a bit of a juggling act. I had to make sure the oil was just the right temperature, not too hot and not too cold, to get that perfect crispiness. Each patty sizzled in the pan, filling my kitchen with an amazing aroma. As they cooked, I couldn’t help but think about how these patties would be a great addition to any meal, whether it’s a special occasion or just a simple dinner. The crispy outside and savory inside made every patty a delight.
A Joyful Feast
Finally, the patties were ready, and I served them hot with a small bowl of soy sauce for dipping. I watched as my family took their first bites, and their smiles told me everything I needed to know. These Korean Egg-Battered Meat Patties were not just a dish; they were a way to bring people together and share in the joy of good food. As I enjoyed them with my loved ones, I felt a deep connection to the tradition and flavors that made this meal so special.
Table of Contents
Chef’s Notes-Korean Egg-Battered Meat Patties
- For the best texture, make sure to finely chop the onion and carrot. This helps the patties cook evenly and ensures a smooth texture.
- When mixing the ingredients, use your hands to blend everything thoroughly. This ensures the meat and vegetables are evenly distributed throughout the patties.
- To ensure the patties hold their shape and cook evenly, make them about 1 inch in diameter and gently flatten them. Avoid overworking the mixture to prevent tough patties.
- Make sure each patty is evenly coated in flour and then dipped in beaten eggs. This creates a crisp, golden exterior. Fry the patties over medium-low heat to ensure they cook through without burning.
- These patties can be prepared in advance. Form the patties and refrigerate them for up to two days before frying. This can help the flavors meld together and makes for quicker preparation on the day of serving.
- For added flavor, serve with a dipping sauce made from soy sauce, a splash of vinegar, and a pinch of sugar. Garnish with chopped scallions and sesame seeds for extra taste and visual appeal.
- Feel free to experiment by adding finely chopped mushrooms or bell peppers to the mixture for extra flavor and nutrition.
Korean Egg-Battered Meat Patties
4
servings20
minutes10
minutes320
kcal30
minutesDive into the flavors of Chuseok with these delightful Korean Egg-Battered Meat Patties! Perfect for any meal, these savory bites are a blend of finely chopped veggies and a mix of beef and pork, all wrapped in a golden egg batter. Whether you’re celebrating a special occasion or just want a tasty appetizer, this recipe is sure to impress. Inspired by traditional Korean cuisine, these patties are a must-try!
Ingredients
- Meat Mixture
1 pound ground beef (or a mix of beef and pork)
4 ounces firm tofu, drained and crumbled
- Vegetables
1/2 medium yellow onion, finely chopped
1/2 medium carrot, finely diced
2 green onions (scallions), finely sliced
- Seasonings
1 tablespoon toasted sesame oil
2 teaspoons minced fresh garlic
1/2 teaspoon sea salt
Freshly ground black pepper to taste
- For Coating
3 large eggs, beaten thoroughly
1/2 cup all-purpose flour
- For Frying
Vegetable oil or canola oil as needed
Directions
- Prepare Vegetables – Finely chop the onion and carrot; slice the green onions thinly.
- Shape Patties – Form the mixture into small balls (about 1 inch in diameter) and gently flatten them into mini patties.
- Pan-Fry Patties – Heat a nonstick pan over medium-low heat and add a thin layer of vegetable oil. Fry the patties for about 2 minutes on each side until golden brown and cooked through. Add more oil as needed between batches.
- Serve – Serve hot with a dipping sauce of your choice.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 10g
- Protein: 20g
- Fat: 22g
- Saturated Fat: 6g
- Cholesterol: 150mg
- Sodium: 400mg
- Potassium: 350mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 25IU
- Vitamin C: 10mg
- Calcium: 8mg
- Iron: 15mg
FAQ-Korean Egg-Battered Meat Patties
Can I use a different type of meat?
Yes, you can use ground turkey or chicken as a leaner alternative to beef and pork. Adjust seasoning as needed to match your taste preference.
What can I use instead of tofu?
If you prefer, you can use extra-firm tofu for a firmer texture, or omit it entirely if you want a meatier patty.
How can I make these patties gluten-free?
Substitute all-purpose flour with gluten-free flour to make the patties suitable for a gluten-free diet.
Can I bake these patties instead of frying them?
Yes, you can bake the patties at 375°F (190°C) for about 15-20 minutes, turning halfway through, until they are golden brown and cooked through.
How should I store leftovers?
Store leftover patties in an airtight container in the refrigerator for up to two days. Reheat them in a pan over medium heat to restore their crispiness.
