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
Finely mashed tofu worked into the ground beef keeps these bite-size patties from turning dry.
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They belong on ancestral rite and holiday tables, and because they taste and feel much the same once cold, they also pack well in a lunch box.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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Turn these ingredients into two more meals
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