The tender pan bites I make when tofu and pork are both in the fridge are these – Korean tofu patties, and this home cook’s version drains the tofu, mashes it by hand, and shapes one-bite patties in flour and egg before the pan. A home cook wrote it in six steps and closed with a single word: done. I made it as written, and they are the soft, golden bites that children and grown-ups both take twice.
Han shi dou fu bing (韩式豆腐饼, 동그랑땡) is Korean tofu patties – drained tofu mashed and mixed with pork mince, carrot, scallion, garlic, salt, and pepper, shaped into one-bite patties, coated in flour and egg, and pan-fried golden.
What Is Korean Tofu Patties?
This is the Korean panjeon of tofu: the tofu is drained and mashed to crumbs in a big bowl – by hand, the recipe says. Carrot is diced small, scallion chopped, garlic minced, and all of it goes in with the pork mince, salt, and pepper, worked together. The mix is shaped into one-bite patties, each dredged in flour and then in beaten egg, and a pan with a generous layer of oil cooks them over medium until both sides are even and golden.
For the Chinese vegetable tofu patty of the same name, my tofu veggie patties skips the meat and the flour coat.
Why This Recipe Works
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- Drained and hand-mashed. The tofu’s texture is the whole bite.
- Carrot, scallion, garlic in the mix. Sweet and savory together.
- One-bite shaping. The Korean snack size.
- Flour, then egg. The double coat that makes the crust.
- Generous oil, medium heat. Even gold, no burning.
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Equipment Needed
- A big bowl
- A plate for the flour
- A bowl for the egg
- A skillet
Ingredients
- 1 block of tofu, drained
- 100 g (3.5 oz) pork mince
- 1/2 carrot diced small, with scallion chopped and garlic minced
- A little salt and pepper
- For the coat: flour and 1-2 eggs, beaten
- Oil for the pan, as needed
Ingredient Notes
Tofu: Drained and hand-mashed. My tofu veggie patties is the meat-free Chinese version. The mix: Pork, carrot, scallion, garlic. The coat: Flour first, then egg.
Prep & Mise en Place
Drain and mash the tofu; dice the carrot; chop the scallion; mince the garlic; beat the eggs.
Cooking Process
Step 1 – Drain the tofu and mash it to crumbs by hand in a big b
Drain the tofu and mash it to crumbs by hand in a big bowl.
Step 2 – Dice the carrot small, chop the scallion, mince the gar
Dice the carrot small, chop the scallion, mince the garlic, and add them with the pork mince, salt, and pepper; mix well.
Step 3 – Shape the mix into one-bite patties and dredge them in
Shape the mix into one-bite patties and dredge them in flour.
Step 4 – Beat the eggs and coat each patty evenly in the egg
Beat the eggs and coat each patty evenly in the egg.
Step 5 – Use a generous layer of oil in the skillet over medium
Use a generous layer of oil in the skillet over medium heat and pan-fry both sides evenly.
Step 6 – Done
Done.
Common Mistakes When Making This Dish
1. Wet, falling-apart patties. Cause: tofu not drained. Fix: drain and mash, then shape. 2. A patchy crust. Cause: flour or egg skipped. Fix: both coats, in order. 3. Pale, oily patties. Cause: heat too low. Fix: medium with a generous oil layer. 4. A bland bite. Cause: timid seasoning. Fix: salt and pepper in the mix. 5. A heavy, tough bite. Cause: overmixing or too much flour. Fix: gentle hands and a light dredge.
Variations
No pork: A vegetarian mix with more mushroom. Spicier: A little chili in the mix, or a soy-vinegar dip. My tofu veggie patties is the vegetable-forward Chinese version.
Frequently Asked Questions
What are these called in Korean? Donggeurangttaeng – a pan-fried patty plate. Why mash by hand? The texture stays uneven in a good way. Why flour and egg? Flour holds, egg golds – the double coat. How long does it take? About 30 minutes. Is it spicy? Not at all – and my silken tofu potage is the soup to follow, savory tofu and egg stir-fry the fast plate.
How to Serve
Serve warm with a soy dip – with tofu veggie patties, steamed tofu-stuffed shiitake, and home-style tofu for a snack table, or with red braised tofu and golden pan-fried tofu for contrast.
Storage & Reheat
Refrigerate 2 days; reheat in a pan. Never leave out more than 2 hours.
Allergen Notice
This recipe contains pork, egg, gluten (flour), and soy (tofu). It is free of dairy, nuts, fish, and shellfish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Jason Guo, a Chinese chef who has cooked professionally for more than five years – including time as a head chef – and now runs my own small restaurant in China, where tofu appears on the menu almost every day. This xiachufang cook’s Korean tofu patties are the pan bites of my snack days, and the recipe’s hand-mash is exactly how I keep the texture. I tested it as written. I have not tested the vegetarian mix, so that is your experiment, not my claim.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for safe storage of cooked dishes.
Korean Tofu Patties (韩式豆腐饼): The Flour-and-Egg Coat
Ingredients
Equipment
Method
- Drain the tofu and mash it to crumbs by hand in a big bowl.
- Dice the carrot small, chop the scallion, mince the garlic, and add them with the pork mince, salt, and pepper; mix well.
- Shape the mix into one-bite patties and dredge them in flour.
- Beat the eggs and coat each patty evenly in the egg.
- Use a generous layer of oil in the skillet over medium heat and pan-fry both sides evenly.
- Done.
