Korean Donggrangttang Recipe

Donggrangttang, Korean minced pork is popular side dish and good for kids packed lunch or celebration (Chusuk or new year). You can make this with lots of vegetables or seafoods whatever you like and dip them in soy sauce, for the perfect side dish.

Because this dish contains lots of vegetables, it is beneficial for kids who are fussy eaters.

I have used the following ingredients: 

  • 500g minced pork
  • 1 small onion
  • ½ Carrot
  • ½ Courgette (zucchini) 
  • 2 medium mushrooms
  • Handful of chives
  • 1/2 Tofu
  • 3 eggs
  • 150g pain four
  • Salt, black pepper and chilli powder(optional) for seasoning
  • 2 Tablespoons of breadcrumbs (depending on stickiness)



Firstly, you put minced meat into a big bowl, season it with salt, black pepper and chilli powder and leave it in fridge for an hour.

You need to finely chop the vegetables like the picture shown below, I used a food processor for chopping.

Remove juice/liquid from chopped vegetables and mix with minced meat.

Squeeze water out from tofu and chop chives by knife.

After an hour, take out minced meat and mix with all of vegetables together.

Wrap the mixture in clingfilm, as tight as possible and leave it in freezer for 2-3 hours until you can cut it easily and firmly.

Once hard, thinly slice the meat and shape them.

Coat the meat with flour and then whisked egg.


To cook put some oil in a frying pan and put in on high heat.

Once the pan is hot, place them each in the pan with some oil and cook on a medium heat.

Cook them for about 5 minutes and then flip them over and cook the other side until they are brown on both sides (probably 5 minutes each side)

Once cooked pop on a plate and serve with soy sauce.

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