Korean Meatball Jeon (Beef and Tofu Pan-Fried Meatball 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.
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Instructions
- 1
Squeeze tofu dry and mash it.
- 2
Mix beef, tofu, onion, scallion, and soy sauce thoroughly.
- 3
Shape into small balls and flatten slightly.
- 4
Coat with flour, then dip in beaten egg.
- 5
Pan-fry both sides over medium heat.
- 6
Remove when fully cooked through and drain oil.
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