Easy Korean Tofu Patties (Donggeurangttang) Recipe
Easy Korean Tofu Patties (Donggeurangttang) – Crispy & Savory Vegetarian Korean Side Dish
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/07/easy-korean-tofu-patties.html
What Are Korean Tofu Patties (Donggeurangttang)?
Donggeurangttang (동그랑땡) is a familiar Korean home-style dish traditionally made by combining finely chopped ingredients with ground meat and tofu, shaping the mixture into small round patties, and pan-frying them until golden.
This recipe is a meat-free tofu version made with tofu, egg, green onion, carrot, onion, mushrooms, and optional Cheongyang chili.
The tofu creates a soft and tender base, while finely chopped vegetables provide sweetness, texture, and color. Cornstarch helps bind the mixture, and sesame oil, seasoned salt, oyster sauce, and a small amount of sugar provide savory seasoning.
The patties are cooked slowly over medium-low heat until golden on both sides.
They can be served as a Korean side dish, lunch-box item, appetizer, or simple light meal.
These tofu patties use inexpensive, everyday ingredients while providing plenty of flavor and texture.
The outside becomes lightly golden during pan-frying, while the center remains soft and moist.
Finely chopped carrot, onion, green onion, and mushrooms add natural sweetness and texture without overpowering the tofu.
The optional Cheongyang chili adds a fresh Korean chili flavor for those who prefer a little heat.
They are also convenient for meal preparation because cooked patties can be refrigerated or frozen and reheated when needed.
Ingredients
Main Ingredients
- Tofu — 300 g
- Egg — 1
Vegetables
- Green onion — 30 g
- Carrot — 40 g
- Onion — 50 g
- Button mushrooms — 50 g
- Cheongyang chili — 1, optional
Seasonings
- Sesame oil — 1 tsp
- Cornstarch — 2 tsp
- Seasoned salt — 1/2 tsp
- Oyster sauce — 1/2 tsp
- Sugar — 1/2 tsp
- Cooking oil — 10 tsp
How to Make Korean Tofu Patties
Step 1. Prepare the Tofu and Vegetables
Finely chop:
- 30 g green onion
- 40 g carrot
- 50 g onion
- 50 g button mushrooms
- 1 Cheongyang chili, optional
Wrap 300 g tofu in a clean kitchen towel or several layers of paper towel.
Gently squeeze out as much excess moisture as possible.
Do not leave the tofu watery because excess moisture can make the patties difficult to shape and flip.
Step 2. Make the Tofu Mixture
Place the drained tofu and finely chopped vegetables in a large mixing bowl.
Add:
- 1 egg
- 1 tsp sesame oil
- 2 tsp cornstarch
- 1/2 tsp seasoned salt
- 1/2 tsp oyster sauce
- 1/2 tsp sugar
Break up the tofu and mix everything thoroughly.
Continue mixing until the vegetables and seasonings are evenly distributed throughout the tofu.
Step 3. Shape and Pan-Fry the Patties
Heat enough of the 10 tsp cooking oil in a frying pan over medium-low heat.
Scoop portions of the tofu mixture into the pan.
Shape each portion into a small round patty.
Allow the first side to cook until it is approximately 70–80% done before turning.
Carefully flip each patty.
Continue cooking until both sides are golden brown and the center is cooked through.
Add more cooking oil during frying as necessary.
Step 4. Serve
Transfer the cooked tofu patties to a serving plate.
Allow excess oil to drain briefly if necessary.
Serve warm with steamed rice and other Korean side dishes.
▶️ Watch how to make this recipe step by step
Why Remove Moisture from the Tofu?
Removing excess water is one of the most important steps in this recipe.
Tofu naturally contains a large amount of moisture.
If too much water remains, the patty mixture can become loose and difficult to shape.
Wet patties are also more likely to break apart when flipped.
Wrap the tofu in a clean kitchen towel or paper towels and gently squeeze out excess water before mixing it with the other ingredients.
You do not need to make the tofu completely dry.
The goal is to remove enough water to produce a mixture that holds together when shaped.
Why Chop the Vegetables Finely?
Small patties cook relatively quickly.
If the carrot, onion, mushroom, and green onion pieces are too large, they may remain firm while the outside of the patty is already browned.
Finely chopped vegetables also distribute more evenly through the tofu.
This helps every patty contain a similar balance of tofu and vegetables.
Small pieces also make the patties easier to shape and less likely to break apart.
Why Use Cornstarch?
Cornstarch helps absorb some remaining moisture and improves the binding of the tofu mixture.
This recipe uses 2 tsp cornstarch.
Combined with the egg, it helps the tofu and finely chopped vegetables stay together during shaping and frying.
Too much cornstarch can make the texture dense, so use only the amount needed in the recipe.
Why Add an Egg?
The egg performs two important functions.
First, it helps bind the tofu and vegetables together.
Second, it contributes tenderness and richness to the cooked patties.
Because this recipe contains no ground meat, the combination of egg and cornstarch is especially useful for maintaining the patties' structure.
Mix the egg thoroughly throughout the tofu mixture before frying.
Why Cook Over Medium-Low Heat?
These tofu patties need enough time for the center to cook and set before the exterior becomes too dark.
High heat can brown the outside quickly while leaving the center too soft.
Medium-low heat provides better control.
Cook the first side until approximately 70–80% done before flipping.
Once the first side has set properly, the patty becomes much easier to turn without breaking.
Why Wait Before Flipping the Patties?
Trying to turn the patties too early is one of the easiest ways to break them.
When the tofu mixture first enters the pan, it is still soft.
As the bottom cooks, the egg and cornstarch begin setting and form a more stable structure.
Wait until the first side is approximately 70–80% cooked.
Then slide a spatula completely underneath the patty and turn it gently.
Why Add Mushrooms?
Mushrooms contribute savory flavor and additional texture to the tofu mixture.
This recipe uses 50 g button mushrooms.
Because mushrooms contain moisture, chop them finely so they distribute evenly throughout the mixture.
Button mushrooms are easy to find in many countries, making them particularly convenient for this version.
Other mild mushrooms can also be substituted.
Why Add Cheongyang Chili?
Cheongyang chili gives the patties a fresh spicy flavor.
It is optional, so the recipe works equally well without it.
For a mild version, simply omit the chili.
Outside Korea, jalapeño can be used as a practical substitute.
Because different fresh chilies vary considerably in heat, adjust the amount according to preference.
Ingredient Substitutions
Tofu → Firm Tofu
Firm tofu is recommended because its lower moisture content makes the patties easier to shape.
If your regular tofu is particularly soft or watery, firm tofu is the better choice.
Oyster Sauce → Soy Sauce
Soy sauce can be used when oyster sauce is unavailable.
The flavor will be slightly different because oyster sauce has its own sweetness and savory depth.
Oyster Sauce → Vegetarian Oyster Sauce
Vegetarian mushroom-based oyster sauce is a useful substitute when preparing a vegetarian version.
Button Mushrooms → Cremini Mushrooms
Cremini mushrooms work well and provide a slightly deeper mushroom flavor.
Button Mushrooms → Shiitake Mushrooms
Shiitake can also be used.
Chop them very finely before adding them to the mixture.
Cheongyang Chili → Jalapeño
Jalapeño is a practical substitute outside Korea.
Cheongyang Chili → Omit
For completely mild tofu patties, simply leave the chili out.
Shopping Tips
Choosing Tofu
Choose tofu that is firm enough to crumble but not excessively watery.
Firm tofu is especially convenient because it requires less draining and produces patties that are easier to handle.
Check that the package is properly sealed and within its expiration date.
Choosing Mushrooms
Choose button mushrooms that feel firm and have a fresh appearance.
Avoid mushrooms that are slimy or excessively soft.
Choosing Green Onion
Look for green onions with firm white sections and fresh green tops.
Fresh green onion contributes both flavor and color.
Choosing Carrots
Choose firm carrots.
Because the carrot is finely chopped, only a small amount is required to provide noticeable color and texture.
Choosing Cheongyang Chili
If you want the traditional Korean fresh-chili flavor, look for Cheongyang chili (청양고추) at a Korean grocery store.
Jalapeño is a convenient alternative when it is unavailable.
How to Keep Tofu Patties from Falling Apart
Start by removing enough moisture from the tofu.
Finely chop all vegetables.
Large vegetable pieces can weaken the structure of the patties.
Mix the egg and cornstarch thoroughly through the tofu mixture.
Avoid making the patties excessively large or thick.
Once they are in the pan, do not move them constantly.
Allow the first side to cook and set before attempting to flip.
Use a wide spatula and turn each patty gently.
These steps make a substantial difference when working with a meat-free tofu mixture.
How to Get a Golden Exterior
Use enough cooking oil to lightly coat the frying surface.
Heat the pan over medium-low heat before adding the mixture.
Do not overcrowd the pan.
Leaving some space between the patties makes them easier to turn and allows more even cooking.
Once placed in the pan, allow the patties to cook undisturbed long enough to develop a golden surface.
Add additional cooking oil between batches if the pan becomes dry.
Can You Make the Patties Ahead of Time?
Yes.
The tofu mixture can be prepared and shaped ahead of time.
Arrange the uncooked patties in a container or tray and keep them refrigerated for up to 24 hours before cooking.
If stacking them, separate the layers so they do not stick together.
Cook directly from the refrigerator over controlled medium-low heat.
This makes them convenient when preparing several Korean dishes for one meal.
How to Make a Vegetarian Version
This recipe contains no meat, but regular oyster sauce is generally not vegetarian.
For a fully vegetarian version, replace the oyster sauce with:
- Vegetarian mushroom oyster sauce, or
- A small amount of soy sauce
Check the labels of packaged seasonings according to your dietary requirements.
The tofu, egg, vegetables, cornstarch, sesame oil, and other ingredients can otherwise remain unchanged.
Can You Make These Tofu Patties Vegan?
The recipe contains egg, which helps bind the mixture.
For a vegan variation, the egg would need to be replaced with an appropriate plant-based binder.
A flax egg or commercial vegan egg substitute can be tried, but the texture and binding strength may differ from the original recipe.
A vegan version should also use vegetarian mushroom oyster sauce or soy sauce instead of regular oyster sauce.
What to Serve with Korean Tofu Patties
These tofu patties can be served as a traditional Korean-style side dish with steamed rice.
They pair well with:
- Kimchi
- Seasoned soybean sprouts
- Seasoned spinach
- Braised tofu
- Stir-fried potatoes
- Cucumber kimchi
- Korean soups
They also work well in a lunch box because the patties are easy to portion and eat.
For a lighter meal, serve several patties with rice and fresh or seasoned vegetables.
Storage
Allow cooked tofu patties to cool before transferring them to an airtight container.
Refrigerate for up to 3 days.
For the best texture, reheat them in a frying pan or air fryer until heated through.
They can also be microwaved, although the exterior will be softer.
Cooked patties can be frozen for up to 1 month.
Freeze them in a single layer first so they do not stick together, then transfer them to a freezer-safe container or bag.
Reheat thoroughly before serving.
FAQ
Q1. What Is Donggeurangttang?
Donggeurangttang is a Korean pan-fried patty traditionally made with finely chopped ingredients, often including ground meat, tofu, and vegetables.
This recipe is a meat-free tofu version.
Q2. What Kind of Tofu Should I Use?
Firm tofu works best because it contains less moisture and is easier to shape into patties.
Q3. Why Are My Tofu Patties Falling Apart?
The tofu may contain too much moisture, the vegetables may be chopped too large, or the patties may have been flipped too early.
Drain the tofu well and allow the first side to set before turning.
Q4. Can I Make Them Ahead of Time?
Yes.
Shape the patties and refrigerate them for up to 24 hours before cooking.
Q5. Can I Freeze Tofu Patties?
Yes.
Cooked patties can be frozen for up to 1 month.
Q6. Can I Make Them Without Cheongyang Chili?
Yes.
The chili is completely optional.
Q7. Can I Use Different Mushrooms?
Yes.
Cremini or shiitake mushrooms can replace button mushrooms.
Finely chop them before adding them to the mixture.
Q8. Is This Recipe Vegetarian?
It is meat-free, but regular oyster sauce contains seafood.
Use vegetarian mushroom oyster sauce or soy sauce for a fully vegetarian version.
Q9. Can I Make the Patties Vegan?
A vegan variation is possible by replacing both the egg and oyster sauce.
However, changing the egg may alter the patties' texture and binding.
Q10. Why Do I Cook Them Over Medium-Low Heat?
Medium-low heat allows the center to set before the outside becomes too dark.
This also makes the delicate tofu patties easier to flip.
Cooking Tips
Drain the tofu thoroughly before mixing.
Finely chop all vegetables.
Use firm tofu if your regular tofu contains too much water.
Mix the egg and cornstarch evenly through the mixture.
Make small, evenly sized patties.
Use medium-low rather than high heat.
Do not overcrowd the frying pan.
Allow the first side to cook approximately 70–80% before flipping.
Use a wide spatula to turn the patties.
Add cooking oil as needed between batches.
Serve warm for the best combination of golden exterior and soft center.
🥢 Related Korean Recipes
1. Easy Korean-Style Mapa Tofu Recipe (Spicy Ground Pork & Tofu Stir-Fry)
2. Easy Korean Braised Tofu (Dubu Jorim) Recipe
3. Easy Korean Tofu Broccoli Salad (Dubu Broccoli Muchim)
Enjoy your Korean cooking! 👨🍳
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