Beef DongGeuRangDdaeng

소고기 동그랑땡, SoGoGi DongGeuRangDdaeng

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

Video Instructions

Main Ingredients

  • 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

Beef Ingredients

  • 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!


  1. betty song says

    thank you for sharing this recipe! I have eaten this many times at parties and have always wanted to make this dish for my kids. It looks delicious and I love that I can freeze a roll and have it ready for after school snacks! yum! oh, and your boys in the video are super adorable!

  2. Ying says

    At what point would you freeze them at if you were to store them for later? Would you cook it all the way through first, then freeze them?

    • says

      hi Ying,
      Yes, after mix all the ingredients..and form the shape as a thick round stick, I freeze it. When you are ready to eat.. thaw it a little and slice it and then fry. :) Thanks

  3. says

    If Bryson and Logan could eat this dish and say, “More…”, it’s more than good enough for me – it must be really delicious!! Great job, Aeri! Thank you for sharing your recipes and your adorable boys to us!!

  4. Steve Foster says

    These look great, but I’d like to at least double the amount of tofu, perhaps adding another egg to help it all bind together. Am I likely to run into any problems?

    (I tried searching for other recipes for this dish, but EVERY link I found pointed straight back to your recent post. That’s probably because of the spelling you use, but I don’t know any other spellings to search for, of course, and my Korean is limited to the characters for ssamjang and gochujang :-)

    Thanks for your great blog and videos!

    • says

      hi Steve Foster,
      Thanks for your comment. I always try to post a good recipe… so people will not waste their time and money for cooking my recipes. (I mean.. you can try the way it is.. hehe ) But You can always adjust the ingredients for your taste… just if you add more tofu and egg.. you might lose some of the balance for the seasoning.. so consider that.. or at lest you try my recipe first and see if you still want to double the tofu amount too. 😉 Thanks

  5. Charmaine says

    Hi aeri ! This recipe looks so good ! However can I replace it with pork instead ? Or would chicken be a better choice ?

    • says

      hi Charmaine,
      Actually beef is expensive in Korea.. so many people use pork instead of beef for different dishes. For this one.. yes you can use ground pork also. :) If you want you can use chicken also. Thanks.

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