Korean beef and tofu patty [Dong-goo-lang-daeng ]

Dong-goo-lang-daeng is often prepared for a memorial ceremony or picnic lunch box. It’s made of beef mince, tofu and lots of chopped vegetables. Mainly contains more meat so it tastes like meat patty and little bit floury from tofu. Usually it’s fried after coating with flour and egg. In this recipe, I skip these steps so it’s easier and quicker to cook! But no taste difference :-)

Personally, I recommend this food for kids because the size is mouthful and especially kids can’t recognize what vegetables in the patty. If your kid don’t like specific vegetable, just chop it finely and add to the patty mixture! Depending on your taste, you can serve it with tomato sauce or mustard sauce.(I like using tomato ketchup!)

I added small pieces of red chilli on the center for a garnish.

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Pre time: 15minutes

Cook time: 10minutes

Ingredients (20 pieces)

  • Beef mince (300g= 10.6 oz)
  • Tofu (150g= 5.3 oz)
  • Chives (35g= 1.2 oz) -or 1 Spring onion
  • 2 Eggs
  • 2 Tsp Crushed garlic
  • 1 Tsp Sesame oil
  • ½ Tsp Salt
  • Pepper



1. Remove the excess blood from beef mince with kitchen towel.

2. Pat dry the tofu with kitchen towel.

3. Mash the tofu finely with a knife.

4. Chop the chives finely.

5. Put all the ingredients in a big bowl. Mix well.

6. Preheat the sauce pan on low heat. Add some oil.

7. Add beef mixture on the pan. The size is 3cm(1.2 inches) in diameter.

8. Fry for 5minutes each side on low heat until nicely golden brown.

9. Place them on kitchen towel for few minutes before serving  to reduce excess oil.

10. Serve it warm. Use tomato ketchup or mustard(any type of sauce you like) for dipping sauce. Enjoy!



  • Knead the mixture longer, you will get more sticky mixture. It’s good to shape the round patty (Step 5).
  • You can use pork mince instead of beef.
  • wipe the pan off with kitchen towel then re-oil after frying once because some bunt egg might be stuck on the pan. (Picture below; right)
  • As soon as you place the patty mixture on the pan, press the top lightly with your fingers into shape. (Picture below; left)

Quick Korean*

  • Sogogi [소고기]= Beef
  • Dubu [두부]= Tofu

I hope you enjoyed this recipe! Do you have a favorite korean dish that you would like to learn? Leave your request in the comments below!

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About Chloe

I'm from Korea. I love my people, culture and food.

6 Responses to “Korean beef and tofu patty [Dong-goo-lang-daeng ]”

  1. wow!.. This is good^^

    I have a question Chloe, I made my own homemade kimchi last sunday and i think it was successful but I didn’t put it in the refrigerator because the instructions says store it in room temperature. But other sites said I need to keep it refrigerated…T.T Which is which Chloe?…T.T i’m confused. i don’t want my kimchi to be spoiled… Need help…-.-…

    thanks my friend…^^

    • Did you really make kimchi by yourself? wow, well done Arnie!
      About your question, what Korean usually do is to put fresh kimchi in room temperature overnigt. It makes kimchi be fermented quicker. Then when it’s a little bit fermented, we keep it in the refregerator so that we can enjoy more delicious kimchi earlier. In the refregerator, Kimchi is still fermented more and more, but slower than in room temperature.
      If you wanna enjoy fresh kimchi longer, don’t put it in room temperature :-) Hope it helps you. Let me know how it goes!

  2. oh thanks a lot Chloe…^^

    I have just sent a message to my sister now and told her to put our kimchi in the refrigerator…^^

    Yes I made but not too much, just 4 containers…^^ yesterday I tried to open one container and smelled it and it really smells like the kimchi I always buy from the supermarket…kkk I was very happy, and my sister tasted it and she said it tastes good but she said maybe I put more red pepper flakes because it tastes a little spicy, but it’s okay…^^ It’s my first homemade kimchi and i was actually expecting that it would not turn out good but I was wrong because aside from it being too spicy, nothing else is wrong…^^

    Thank you Chloe^^ When I get home, I will take some pictures and post in facebook when I eat some because they don’t look good in containers…kkk…

    Take care my friend…

    • What a big success :-) I’m sure that when your kimchi get fermented, it’s even more delicious! Maybe I should try your kimchi recipe;-)
      Yes, I’d like to see you yummy kimchi photo. Thanks friend.

  3. Perhaps dong-eu-rong-ttaeng would be a better spelling for the pronunciation of the dish.

    • Hi! Maybe you’re right. Thanks for correcting :)
      Sometimes, it’s so hard to name some Korean dishes in English. Even my Australian boyfriend finds it difficult to get correct English spelling for Korean dish’s name. hahaha
      I will be more careful next time ;)