Wanjajeon (pan fried meatballs in egg batter)

Wanjajeon (pan fried meatballs in egg batter) (Korean Bapsang)

Most Korean homes make several types of jeon dishes (pan-fried battered food) for their holiday feasts. Wanjajeon is among the popular choices. Meatballs are called gogi wanja in Korean and used in many traditional dishes such as soups or hotpots. When they are egg-battered and pan-fried, they are called wanjajeon. They are also commonly called “donggeurangttaeng,” meaning “a round thing.”

To make jeon, the meatballs are gently pressed into minipatties. I prefer to use a mixture of beef and pork, but you can also use all-beef or all-pork. To achieve a smooth texture, take extra time to finely chop the vegetables and mix all the ingredients very well by hand. The meat patties can be prepared ahead of time and pan fried on the day of serving. Enjoy it on your Chuseok table or simply as an appetizer or side dish with any meal.

Ingredients:
450 grams ground beef (or combination of beef and pork)
150 grams tofu, squeezed and crushed
1/2 medium onion, finely chopped
1/2 medium carrot, finely chopped
2 scallions, finely chopped
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
Vegetable or canola oil for pan frying

Combine all the prepared ingredients, and mix very well by hand until everything is evenly blended, crushing any remaining big pieces of tofu.

Shape the mixture into 2- to 3-centimeter balls, and then gently press between your palms to flatten. 

Dredge the patties in flour one at a time, coating well. Shake off excess flour.

Heat a nonstick pan over medium-low heat. Coat the pan evenly with 1/2 tablespoon of oil.