📝 About This Recipe
Wanjajeon is a beloved Korean classic, traditionally served during festive holidays like Chuseok but equally perfect as a sophisticated appetizer or lunchbox treat. These bite-sized patties are crafted from a succulent blend of ground beef and pork, seasoned with aromatic aromatics and bound with silky tofu for a melt-in-your-mouth texture. Each meatball is delicately dredged in flour and dipped in an egg wash before being pan-fried to a shimmering golden brown, offering a perfect balance of savory depth and delicate crust.
🥗 Ingredients
The Meat Base
- 1/2 pound Ground Beef (lean, finely ground)
- 1/2 pound Ground Pork (provides essential moisture and fat)
- 1/2 block Firm Tofu (about 7 ounces, squeezed dry and mashed)
Aromatics and Seasoning
- 1 tablespoon Garlic (minced very finely)
- 2 stalks Green Onions (finely chopped)
- 1 tablespoon Toasted Sesame Oil (high quality for best aroma)
- 1 tablespoon Soy Sauce (regular or light soy sauce)
- 1 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Salt (adjust to taste)
The Coating and Frying
- 1/2 cup All-purpose Flour (for dredging)
- 3 pieces Large Eggs (beaten with a pinch of salt)
- 3-4 tablespoons Vegetable Oil (for pan-frying)
- 1 piece Red Chili or Garland Chrysanthemum (optional, for garnish on top)
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
👨🍳 Instructions
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1
Prepare the tofu by wrapping it in a cheesecloth or thick paper towels. Squeeze firmly to remove as much excess moisture as possible, then mash it into a fine paste with the side of your knife or a fork.
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2
In a large mixing bowl, combine the ground beef, ground pork, and the mashed tofu. The tofu is the secret to the signature soft texture of Wanjajeon.
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3
Add the minced garlic, chopped green onions, sesame oil, soy sauce, sugar, salt, and black pepper to the meat mixture.
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4
Using your hands, knead the mixture vigorously for about 5 minutes. This develops the proteins and ensures the meatballs won't fall apart during frying.
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5
Scoop about 1.5 tablespoons of the mixture and roll it into a smooth ball. Flatten it slightly into a disc shape, about 1.5 inches in diameter and 1/2 inch thick.
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6
Repeat the process until all the meat is used. Place the patties on a tray lined with parchment paper.
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7
Set up your dredging station: one shallow bowl with the all-purpose flour and another with the beaten eggs and a pinch of salt.
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8
Lightly coat each patty in flour, tapping off any excess. The coat should be very thin so the egg adheres properly.
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9
Heat a large non-stick skillet over medium-low heat and add 2 tablespoons of vegetable oil.
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10
Dip the floured patties into the egg wash, ensuring they are fully coated, and carefully place them in the hot skillet.
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11
If using garnish, place a thin slice of red chili or a small leaf of garland chrysanthemum on the center of each patty while the egg is still wet.
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12
Fry for 3-4 minutes per side. Maintain a medium-low heat to ensure the meat cooks through completely without burning the delicate egg coating.
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13
Once golden brown and firm to the touch, transfer the pancakes to a paper towel-lined plate to drain any excess oil.
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14
Whisk together the dipping sauce ingredients in a small bowl while the pancakes rest for a minute.
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15
Serve warm, arranged beautifully on a platter with the dipping sauce in the center.
💡 Chef's Tips
Squeezing the tofu dry is critical; excess water will make the patties mushy and cause splattering in the pan. Kneading the meat until it becomes 'tacky' or sticky ensures a bouncy, professional texture. Keep the heat on medium-low; the egg coating burns very easily if the pan is too hot. If you are making a large batch, wipe the pan with a paper towel between batches to remove burnt egg bits and add fresh oil. You can substitute the pork with more beef, but the texture will be slightly firmer and less juicy.
🍽️ Serving Suggestions
Serve as part of a 'Jeon' platter alongside Kimchijeon (Kimchi pancakes) and Hobakjeon (Zucchini pancakes). Pair with a chilled glass of Makgeolli (Korean rice wine) for an authentic pub-style experience. Serve with a bowl of steamed short-grain rice and a side of spicy Baechu-kimchi. Include these in a traditional Korean Dosirak (lunchbox) as they taste wonderful even at room temperature. Add a side of pickled onions (Yangpa-jangajji) to cut through the richness of the fried meat.