Korean Beef Pancakes
Wanja Jeon (완자전)
Servings: 4
Calories: 380kcal
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
Calories: 380kcal | Carbohydrates: 12g | Protein: 28g | Fat: 24g
