Korean Meatball Jeon (Beef and Tofu Pan-Fried Meatball Patty)

Quick answer

Total time: 40 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

ground beef250 gg

tofu100 gg

minced onion3 tbsptbsp

minced scallion2 tbsptbsp

soy sauce1 tbsptbsp

egg2 eaea

flour3 tbsptbsp

cooking oil2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Season

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.
3

Heat

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.
4

Step

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Wanja-jeon incorporates squeezed tofu into beef for a soft, delicate texture in pan-fried meatballs.
Finish cue: Add the patties with space between them and cook about 3 minutes per side, until the egg coating is lightly golden.