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 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.