Easy Korean Beef Pancakes Recipe: Classic Wanja Jun (완자전)
Korean Beef Pancakes (Wanja Jun 완자전), represents the comforting, homestyle side of Korean cuisine, where humble ground beef is transformed into delicate, savory patties that bridge the gap between meatballs and pancakes. In Korean households, these tender patties are a favorite among children and adults alike, often appearing in lunchboxes (dosirak) and as a beloved banchan on the family dinner table. Korean beef pancakes showcases the Korean culinary principle of transforming simple ingredients into something special through careful seasoning and technique.
What makes Wanja Jun particularly special is its versatility and approachability. Unlike some Korean dishes that might seem intimidating to newcomers, these patties offer familiar flavors in a uniquely Korean preparation. The addition of tofu and vegetables into the meat mixture not only creates a lighter texture but also reflects the Korean tradition of incorporating vegetables into meat dishes for both nutrition and flavor. The result is a patty that’s both tender and flavorful, with a delicate eggy exterior that adds another layer of texture.
In modern Korean dining, Wanja Jun continues to evolve while maintaining its comfort food status. Whether served as a main dish, packed in lunch boxes, or presented as an elegant banchan, these versatile patties demonstrate how Korean home cooking adapts to different settings while preserving its essential character. Their make-ahead friendly nature and broad appeal make them especially popular for family gatherings and casual entertaining.
Why You’ll Love This Recipe
- Tender, juicy patties
- Kid-friendly
- Perfect for meal prep
- Versatile serving options
- Make-ahead friendly
- Budget-conscious
What is Wanja Jun?
Korean Ground Beef Pancakes, Wanja jun (완자전) are Korean-style ground beef patties that combine meat with soft tofu and vegetables, coated in egg and pan-fried until golden. The name “jun” refers to the Korean tradition of egg-battered foods, while “wanja” refers to their meatball-like nature.
Ingredients
For the Patties
- 1 lb ground beef
- 1 block soft tofu drained, crumbled
- 1 onion(s) finely minced
- 2 green onion(s) finely chopped
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1 egg(s) for binding
For the Coating
- 2 egg(s) beaten
- 1/4 cup flour for dredging
- vegetable oil for frying
For Serving
- soy sauce
- green onion(s) sliced
- sesame seeds
Instructions
- Drain tofu well and crumble into small pieces.
- In a large bowl, combine ground beef, crumbled tofu, minced onion, green onions, garlic, sesame oil, soy sauce, black pepper, and one beaten egg.
- Mix thoroughly but gently until well combined.Form the mixture into small, flat patties about 2-3 inches in diameter.
- Place flour in a shallow dish and beaten eggs in another.
- Heat vegetable oil in a large skillet over medium heat.
- Dredge each patty in flour, then dip in beaten egg.
- Fry patties until golden brown, about 3-4 minutes per side.
- Drain on paper towels to remove excess oil.
Notes
Recipe Tips
- Don’t skip the tofu – it keeps the patties tender
- Make patties uniform in size for even cooking
- Keep heat at medium to ensure thorough cooking
- Don’t overcrowd the pan
- Press patties gently in the center to prevent puffing
Serving Suggestions
Serve with:- Steamed rice
- Various banchan
- Dipping sauce
- In lunch boxes
- As part of a Korean meal
Variations
- Add finely diced carrots or zucchini
- Use ground pork or chicken
- Include chopped mushrooms
- Add gochugaru for spice
- Mix in minced water chestnuts for crunch
Storage
Store in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 1 month. Reheat in a pan over medium heat until warmed through.Nutrition
My Essential Korean Pantry contains several of these ingredients, specifically:
– Sempio Soy Sauce
– Kadoya Sesame Oil
– Shirakiku Roasted Sesame Seeds
