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Wanja jeon (Pan-fried egg battered meat balls)

These Korean mini meat patties are egg-battered and pan-fried. They are Nicely soft, moist, and delicious!

Prep Time
20 mins
Cook Time
20 mins
Servings: 6
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1 pound ground beef or combination of beef and pork (half and half)
  • 4 to 6 ounces tofu squeezed and crushed
  • 1/2 medium onion
  • 1/2 medium carrot
  • 2 scallions
  • 1 tablespoon sesame oil
  • 2 teaspoons minced garlic 
  • salt about 1/2 teaspoon and pepper to taste
  • 3 eggs beaten well
  • 1/2 cup flour
  • oil for pan-frying

Instructions

    Cup of Yum
  1. Finely chop the vegetables.
  2. Place the tofu in a cheese cloth or kitchen towel and squeeze out as much water as possible. Break up any large chunks of tofu into crumbles.
  3. Combine all the prepared ingredients, and mix very well by hand until everything is evenly blended, crushing any remaining big pieces of tofu. You can cook a little bit in the microwave (or in a pan) to see if it needs more salt.
  4. Shape the mixture into 1-inch balls, and then gently press between your palms to flatten.
  5. Dredge the patties in flour one at a time, coating well. Shake off excess flour.
  6. Heat a non-stick pan over medium low heat. Coat the pan evenly with 1/2 tablespoon of oil. Dip each piece in the beaten egg, and carefully place in the heated skillet. Cook for about 2 minutes on each side, adding more oil, until the meat is cooked through. The meat is ready if it feels firm. Clean the pan, and repeat with the remaining pieces.