What are Beef Meatball Coins? They’re basically just tiny beef patties coated in flour and egg and cooked up until golden and crispy. Growing up, my mom would make these with onions, garlic and tofu and she’d call them 쇠고기 두부 동전 (Soh Gogi Dubu Dohng Juhn ) or 동그랑땡 (Dohng Geu Rang Ddeng). The former means Beef (Soh Gogi) Tofu (Dubu) Coins (Dohng Juhn) and the latter has to do with being round (Dohng Geu Rang).
I usually refer to these with the latter because it’s much more fun to say. 🙂
These little coins are so easy peasy to make and cook up in the pan in just a few minutes. You can fill them with anything you want and make it your own.
I filled mine with garlic, onions and some grey squash, which is very similar to zucchini.
Let’s make it!
Korean Beef Meatball Coins
Prep Time: 25M | Cook Time: 10M | Total Time: 35M
Recipe Author: SavorySeoul
- 28 oz Lean Ground Beef (I used 85/15 fat ratio)
- 1 medium Onion diced
- 5-6 cloves Garlic
- 1 Grey Squash diced
- Sesame Oil
- Salt, Black Pepper & Red Chili Flakes (optional) to taste
- 2 beaten Eggs
- 1/2 cup Flour (or starch. sometimes I use potato or tapioca starch instead of flour)
- Mix all of the ingredients together in a mixing bowl and season liberally with salt, pepper and red chili flakes (if using) and form into tiny patties.
- Coat the patties in the flour and then dip into the egg.
- Coat the bottom of a pan with sesame oil and heat over medium high heat. Once the oil is hot, add the patties and cook 3-4 minutes on each side, or until cooked through. The smaller the patties, the faster they cook up.
- Drain the patties on a wire rack and drizzle with your favorite sauce. I used my “J’s All Purpose Sauce” and served with rice.
SERVE & ENJOY!