Korean Meatball Jeon (Beef and Tofu Pan-Fried Meatball Patty)
Quick answer
Ground beef is kneaded with pressed tofu, minced onion, chopped scallion, and soy sauce until the mixture becomes sticky enough to hold its shape.
What makes this special
- Wanja-jeon incorporates squeezed tofu into beef for a soft, delicate texture in pan-fried meatballs.
- Squeezed tofu blended into the beef mixture softens the texture beyond a pure-meat patty
- Flour layer bonds egg and meat so the egg coat stays intact throughout pan-frying
Key ingredients
Core cooking flow
- 1 Press the 100 g tofu firmly to remove as much moisture as possible, then mash it finely.
- 2 Combine 250 g ground beef with the tofu, 3 tablespoons minced onion, 2 table...
- 3 Divide the mixture into bite-sized portions, roll each one round, and press gently into a small patty.
Ground beef is kneaded with pressed tofu, minced onion, chopped scallion, and soy sauce until the mixture becomes sticky enough to hold its shape. Bite-sized balls are flattened slightly, dredged in flour, dipped in beaten egg, and pan-fried on both sides over medium heat. The egg wash forms a thin golden casing that seals in moisture, and the tofu in the filling makes each bite softer and lighter than an all-meat patty. Wanja-jeon is a fixture on Korean holiday tables and ancestral rite spreads, and it travels well in lunch boxes since the flavor and texture hold up at room temperature.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Press the 100 g tofu firmly to remove as much moisture as possible, then mash it finely.
If the tofu stays wet, the patties loosen during shaping and can crack in the pan.
- 2Season
Combine 250 g ground beef with the tofu, 3 tablespoons minced onion, 2 tablespoons minced scallion, and 1 tablespoon soy sauce.
Knead for about 3 minutes until the mixture turns sticky and holds together.
- 3Heat
Divide the mixture into bite-sized portions, roll each one round, and press gently into a small patty.
Keep the thickness even so the centers cook through before the egg coating overbrowns.
- 4Step
Coat the patties lightly with 3 tablespoons flour and shake off the excess.
Beat the 2 eggs, then dip each patty evenly so the egg forms a thin coating instead of a heavy layer.
- 5Control
Heat 2 tablespoons cooking oil in a pan over medium heat.
Add the patties with space between them and cook about 3 minutes per side, until the egg coating is lightly golden.
- 6Finish
Check the thickest patty before removing the batch.
It should feel firm when pressed and release clear juices; let the finished pieces rest briefly so excess oil drains before serving.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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