Today, I will show you how to make an easy homemade sausage called “donggeurangddaeng” in Korean. We commonly make it for traditional Korean holidays or for a lunchbox side dish. You can make a large portion ahead of time, store it in the freezer, and then use it easily later. It is much healthier than store bought sausage and it is very delicious. Try it someday.
Yield: 4 Rolls
Short Korean Lesson
- GoRae (고래) = Whale
- SangEo (상어) = Shark
- 1 Cup Firm Tofu (½ lb)
- ¼ Cup Onion
- ¼ Cup Green Onion
- ⅛ Cup Carrot
- ¼ Cup Korean Bread Crumbs
- 1 Egg
- ½ Tbsp Garlic, Minced
- ½ Tbsp Sesame Oil
- ¼ tsp Salt
- ⅛ tsp Black Pepper
- 1½ lb Ground Beef (3 Cups)
- 1½ Tbsp Garlic, Minced
- ½ Tbsp Sesame Oil
- ½ tsp Salt
- ¼ tsp Black Pepper
Frying Ingredients for 1 Roll
- 1 Egg (1 Pinch Salt)
- 2 Tbsp Flour
- Some Cooking Oil
Obtain about 3 cups of ground beef (1½ lb).
Add all the ingredients for the beef in a large mixing bowl: 1½ Tbsp minced garlic, ½ Tbsp sesame oil, ½ tsp salt, and ¼ tsp black pepper.
Knead the beef mixture well for several minutes and marinate it for about 10 minutes while you are preparing the other ingredients. This step helps create a smooth and tender texture later.
Finely chop the vegetable ingredients: ¼ cup onion, ¼ cup green onion, and ⅛ cup carrot. It is important to chop them into fine pieces so that they will mix well with the beef later. If you like spicy food, you can add some finely chopped hot pepper in this step.
Obtain ½ lb of firm tofu. Gently wrap the tofu with some paper towels or cheesecloth and squeeze out the water. Then mash the tofu. Tofu gives good flavor and a moist texture to this dish.
10 minutes later, add the chopped vegetables, tofu, 1 egg, ¼ cup bread crumbs, ½ Tbsp minced garlic, ½ Tbsp sasame oil, ¼ tsp salt, and ⅛ tsp black pepper.
Mix everything well.
Divide the beef mixture into 4 groups. Each group will become one roll.
Place a bamboo mat on top of a cutting board. Then place a piece of plastic wrap or a plastic bag on top of the bamboo mat.
Take one group of the beef mixture and place it on the edge of the plastic wrap in a roll shape. Try to form the beef in a sausage shape, but you do not have to worry about a perfect shape in this step because we will roll it with the bamboo mat later in order to form a nice shape.
Start to roll it with the bamboo mat and plastic wrap.
At the end, gently squeeze the bamboo mat to evenly spread the beef mixture and form the shape.
Remove the bamboo mat and tie both ends of the plastic wrap to seal it.
Do the same process for the rest of the groups. You will get 4 beef rolls. Freeze them for at least 1 hour before cutting. If the beef roll become too hard in the freezer, take it out and thaw it for some time before cutting.
An hour later, I took one beef roll from our freezer and cut it into ¼ inch slices. 1 beef roll makes about 15 pieces of donggeurangddaeng. Since the pieces are thawed, you can reform each piece into a nice round shape again with your hands before frying.
Put about 2 Tbsp of flour on a flat plate. Cover the pieces with flour evenly.
Whisk 1 egg with a pinch of salt. Then dip the flour covered pieces in the egg mixture.
Preheat a nonstick pan with a generous amount of cooking oil on medium. Place the egg dipped pieces in the pan.
Fry for about 5 minutes and flip them over. Fry another 5 minutes on the other side, or until both sides become golden brown on medium.
Our family enjoyed it very much and this time, even our youngest son Logan, tried it and liked it. It always makes me very happy to feed delicious food to my family. I hope you like this recipe. Enjoy!